This miso noodle soup is a 15-minute dish packed with flavor and health benefits. Vegetables and noodles swim in a delicious broth packed with umami flavor from the miso, making a dish that’s as healthy as it is flavorful.
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This Miso Noodle Soup is a warm and comforting bowl of umami goodness, perfect for cozy evenings or whenever you need a nourishing pick-me-up. I’m a big fan of Asian dishes. The bold flavors used in Asian cooking are perfect for vegan eating. Over the years, I’ve made everything from Asian cabbage salad to kung pao tofu, and my family has loved them all.
This recipe will quickly become a go-to for anyone looking for a quick, nourishing meal. Plus, it’s easy to customize with your favorite vegetables. This recipe is made with bella mushrooms, and bok choy, but you can use any quick cooking vegetables, like leaf spinach, carrots, baby carrots, or snap peas.
This miso noodle soup is a favorite when anyone in my family is feeling under the weather but it’s also a nourishing meal anytime of year when you need dinner on the table in 15 minutes.
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Why You’ll Love This Miso Noodle Soup
- Simple Ingredients: You can find everything you need for this recipe at your local grocery store.
- Easy to Make: This recipe only takes a few simple steps and about 15 minutes!
- Flavorful: The miso paste, soy sauce, vegetables, and tofu create a delicious, complex flavor.
- Healthy: This recipe is packed with vitamins, minerals, plant-based protein, and more.
Ingredients and Notes
- Vegetable Broth: Vegetable broth is the base for all the other wonderful flavors in the noodles.
- White Miso Paste: Miso paste adds a big kick of umami flavor to the soup.
- Soy Sauce: Soy sauce adds a tangy, sweet, salty flavor.
- Seasonings: Ginger and garlic add a blend of earthy, sweet, and biting flavor.
- Vegetables: Mushrooms, onions, and baby spinach add flavor, texture, and healthy benefits.
- Firm Tofu: Firm tofu adds tons of protein and texture to the soup.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions
- You can use soy sauce or tamari. Both work well in this soup.
- Try spinach in place of bok choy.
- Try adding your other favorite, quick-cooking vegetables like baby corn, snap peas, shredded carrots, or water chestnuts for more flavor and texture.
- For a kick of heat, try adding red pepper flakes or red chili peppers.
How to Make Miso Noodle Soup
- In a medium
saucepan saute grated ginger and garlic in seseme oil for 1-2 minutes or until fragrant. - Add the mushrooms and chili paste to the pot and stir. Saute for another 2-3 minutes.
- In a medium
saucepan , bring the vegetable broth to a gentle simmer over medium-high heat. - Add the noodles and mushrooms and cook according to the package directions on the noodles.
- Combine the miso paste and a ladleful of hot broth while the noodles cook, and whisk the mixture to form a smooth slurry.
- When the noodles are almost done, add the tofu and bok choy or spinach and cook for 1 to 2 minutes until the greens are wilted.
- Remove the soup from the heat and stir in the miso mixture.
- Serve garnished with sliced green onions, and the sesame seeds.
FAQ
Miso soup is a traditional Japanese soup made with miso paste, dashi or vegetable stock, vegetables, and sometimes rice noodles.
Miso is a fermented soybean paste with a salty, tangy flavor used in a variety of Japanese dishes. It’s most commonly used as a flavorful thickener.
Yes, soy sauce is vegan. It’s derived from soybeans, but it is not gluten-free. For a gluten-free alternative use coconut aminos or tamari.
Rice noodles generally take about 4 to 5 minutes to cook.
Expert Tips
- Be sure to let the garlic and ginger simmer for a couple of minutes before adding the rest of the ingredients so their flavors can fully release.
- If you add other vegetables like baby corn, snap peas, or carrots, add them when you add the mushrooms.
- Whisk the miso paste and hot broth thoroughly to create a smooth, even slurry that will combine quickly and easily with the soup.
- Never boil your miso. It can lose its flavor and health benefits.
Serving Suggestions
Serve this miso as an appetizer or side dish with your other favorite Asian flavors like vegan fried rice, spicy air fryer tofu, or vegan dumplings with spicy soy dipping sauce.
Storage
Refrigerator: Store for up to 3 days in an airtight container.
Reheat: Add the soup to a
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Recipe
Miso Noodle Soup
Equipment
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Ingredients
- 1 tablespoon sesame oil
- 1 inch fresh ginger grated
- 1 clove garlic minced
- 1 cup mushrooms sliced
- 1 teaspoon chili paste
- 4 cups low-sodium vegetable broth
- 4 ounces rice noodles
- 3 tablespoon miso paste
- 1 tablespoon soy sauce or tamari (gluten-free)
- ½ cup firm tofu cubed
- 1 cup bok choy roughly chopped
- 2 green onions sliced for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- In a medium saucepan saute grated ginger and garlic in seseme oil for 1-2 minutes or until fragrant.
- Add the mushrooms and chili paste to the pot and stir. Saute for another 2-3 minutes.
- Add the vegetable broth to the pot. Bring to a gentle simmer.
- Add the noodles to the simmering broth and cook according to the noodle package instructions (usually around 4-5 minutes for rice noodles).
- While the noodles are cooking, place the miso paste in a small bowl and add a ladleful of the hot broth. Whisk until the miso dissolves to create a smooth mixture. Set aside.
- Add the tofu and spinach or bok choy to the pot when the noodles are almost done. Cook for another 1-2 minutes until the greens are wilted.
- Remove the pot from heat. Stir in the dissolved miso mixture and soy sauce, if using, until well combined. Do not boil the miso, as it can lose its flavor and beneficial properties.
- If desired, ladle the soup into bowls and garnish with sliced green onions, sesame seeds, and nori strips.
Video
Notes
- Add quick-cooking veggies like snap peas, shredded carrots, or corn for extra flavor and color.
- If you like some heat, add a drizzle of sriracha.
- Store for up to 3 days in an airtight container.
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