MISO NOODLE SOUP

Miso Noodle Soup is simple to make and full of flavor! It’s a hearty, comforting and nutrient-dense meal for cooler weather and is also vegan and gluten-free. 

miso noodle soup in a bowl with chopsticks

THIS !

Is it officially soup season? I think so! This one is such a winner because it’s full of colorful vegetables, plant protein and whole grains. Better yet: it has layers on layers of flavor. This is the secret to making restaurant-quality soups at home!

MISO NOODLE SOUP RECIPE

INGREDIENTS

There are so many ingredient all-stars in this recipe. Here’s what you’ll need to make it:

Miso. I’m learning this is such an underrated versatile ingredient. I’ve used it on fish in the past too – the Cook Smarts Miso Salmon recipe is delicious!

Vegetable broth + some water

Dried mushrooms for a more concentrated umami flavor (feel free to sub fresh)

Tofu, which might be intimidating, but this is the perfect no-fail way to give it a try.

Carrots, bell peppers & spinach. I’m all about using a rainbow of vegetables in soups

Garlic for an extra layer flavor

Nori aka the stuff you wrap around sushi rolls. These seaweed sheets add some salt and are actually very nutrient dense.

Soba noodles. They come in cute little bundles and are made of buckwheat (which is naturally gluten-free for those of you who need that!)

Sesame oil, which has a nutty and delicious flavor.

Toppings: avocado, sriracha and/or sesame seeds.

ingredients for miso noodle soup recipe

This is one of those recipes that moves fast, so I like to get everything prepped and ready to go before starting. It really comes down to sautéing the vegetables, adding the liquid (bringing to a boil), cooking the noodles and finishing it off with a few fun extras.

If you’ve never worked with miso paste before, I think you’ll be pleasantly surprised at the depth of flavor it brings. Most people are familiar with the miso soup that you get as an appetizer with Japanese cuisine. This miso noodle soup is my doctored up, main meal version.

MISO nutrients

SIMPLE INGREDIENT SWAPS

As usual, you can customize this soup as much or as little as you want.

Try different vegetables (like cabbage, kale, or broccoli)

Swap the soba noodles for whole wheat spaghetti (or use cooked brown rice)

Use fresh mushrooms instead of dried

Omit the nori if you can’t find it.

Try chicken if you prefer animal protein over the tofu.

soba noodles

HOW TO MAKE SOUP WITH MISO PASTE

In this recipe, adding the miso paste is actually one of the final steps. I recommend tempering the miso by mixing it with some of the hot broth and then adding it to the rest of the soup. This will help ensure it gets evenly distributed to the entire pot and won’t curdle.