Miso, chayote and spinach soup

One thing I like about ground meat is how it is such a budget stretcher. A little goes a long, long way. Even if a lot of vegetables are added, and even if the proportion of vegetables to meat is terribly lop-sided, no one really feels too meat-deprived because everyone still gets some meat with every spoonful.

Take this miso, chayote and spinach soup, for instance. Two hundred and fifty grams of ground lean pork, two large chayote, a handful of spinach and a heaping tablespoonful of miso paste were practically all it took cook the dish. Four generous servings but can be stretched to feed up to six persons. I didn’t even use broth and the dish still turned out to be so tasty because of the miso paste. And since, in Asia, a lot of soup dishes are main dishes often served with rice, well, you can imagine how inexpensive good food can be with some imagination.

casaveneracion.com Miso, chayote and spinach soup

Recipe: Miso, chayote and spinach soup


  • 250 g. of ground pork (with at least 15% fat)
  • 2 red onions, thinly sliced
  • 3 cloves of garlic, minced
  • a thumb-sized pieces of ginger, chopped
  • patis (fish sauce), to taste
  • freshly ground pepper
  • 2 large chayote, peeled, cored and cut into half-inch cubes
  • 1 heaping tbsp. of miso paste
  • a handful of spinach leaves
  • casaveneracion.com Miso, chayote and spinach soup


  1. Heat a non-stick cooking pot. Add the pork and stir to break up any lumps. Cook over high heat until the pork renders fat and the meat starts to brown.
  2. Add the onions, garlic and ginger. Saute until fragrant.
  3. Pour in about a tablespoonful of patis. Sprinkle with pepper. Cook, stirring often, until the fish sauce has been absorbed by the meat.
  4. Pour in about six cups of water. Add the chayote cubes. Bring to the boil, cover, lower the heat and simmer for about 15 minutes or until the chayote cubes are tender.
  5. Stir in the miso paste to dissolve. Taste the broth. Add more patis and pepper, if needed.
  6. Add the spinach leaves. Simmer for two minutes.
  7. casaveneracion.com Miso, chayote and spinach soup

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4 to 6

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

6 Responses

  1. Angela Ubaldo says:

    Dear Ms. Connie,

    I am not very familiar cooking with miso ( only eating it ) . at our local asian market here in Houston they have 2 kindss ( pale yellow and a a caramel brown one ). Which one should I use ? This dish seem delicious – thanks for sharing the recipe.

  2. KK says:

    Hi Ate Connie,

    I didn’t know miso can be used outside of the Japanese miso soup bowl. This recipe is not only a budget stretcher, it is really how we should be cooking during most days of the week. We don’t need a whole lot of meat. I have a friend from Wales who said that they cooked with little meat and more vegetables. I should try this one of these days but sayote is rare here..i can substitute zuchini though. Advanced Happy Easter!

  3. iskolar111 says:

    the miso soup looks really delicious!

  4. KK, you’d be surprised at the versatility of miso.

    Iskolar111, it tastes delicious!

  5. love miso, will try this one, thanks for sharing….

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