This miso noodle soup is a warm, nourishing bowl full of rich umami flavour. Packed with fresh veggies, silky noodles, and a savoury miso broth, it’s the perfect meal for chilly days or when you need a comforting pick-me-up. Quick to make and entirely plant-based, it’s both satisfying and wholesome.
Nourishing Miso Noodle Soup – Comforting, Easy, and Full of Flavour
Whenever I crave something light and nourishing, I often make miso soup. It will vary in complexity depending on what I have in the fridge. On a cold and grey day, this version with shiitake mushrooms, soba noodles, pak choi, and carrots hits the spot every single time.
Quick and effortless to prepare, it’s like a warm hug in a bowl that never fails to leave me feeling refreshed and energised.
This miso noodle soup is everything you could want from a meal: a savoury, umami-packed miso broth, tender soba noodles, creamy silken tofu, and a medley of fresh, wholesome vegetables.
Ready in less than 15 minutes, it is packed with wholesome nutrients, shiitake mushrooms add depth and earthiness to this soup. If you prefer you can substitute them with oyster mushrooms, enoki mushrooms, or chestnut mushrooms.
I am using silken tofu which has a soft, creamy, and smooth consistency. Its delicate texture contrasts perfectly with the soba noodles and the vegetables.
I also prefer using low sodium vegetable stock as miso is naturally quite salty. The tamari sauce seasoning is optional and will also add to the overall saltiness of this miso noodle soup.
Other recipes you might enjoy
- Korean Tofu Soup Recipe
- Easy French Onion Soup
- Sweet Chilli Tofu (with Cauliflower Rice)
- Spring Soba Noodle Salad with Crispy Tofu
Watch how to make this miso noodle soup
In this post
How to make this miso noodle soup
Ingredients
To make this miso noodle soup, you will need:
- shiitake mushrooms
- pak choi
- silken tofu
- carrot
- low sodium vegetable stock
- white miso
- soba noodles
- ginger
- nori sheet
- Tamari sauce (optional)
TO SERVE: - spring onions
- white and black sesame seeds
Step 1: Prepare the vegetables and tofu
Chop the mushrooms, cut the carrots into thin matchstick strips (using either a sharp knife or julienne cutter), slice the pak choi, and dice the tofu.
Step 2: Make the miso slurry
Heat the vegetable stock in a large stockpot over medium heat. Place the miso in a bowl and stir a little bit of warm stock in it, to make a slurry. Set aside.
Step 3: Cook the soup
Add the noodles, vegetables, and ginger to the vegetable stock. Cook for 5 minutes or so, until the noodles are cooked.
Step 4: Stir in remaining ingredients
Stir the miso slurry in the soup. Stir in the nori and, if using, season with tamari sauce. Gently stir in the silken tofu.
Step 5: Garnish and serve this miso noodle soup
Serve the miso noodle soup topped with spring onions and sesame seeds.
I hope you enjoy this miso noodle soup recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Miso Noodle Soup
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 200 g shiitake mushrooms
- 125 g carrot
- 1 pak choi head
- 350 g silken tofu
- 1.5 litre low sodium vegetable stock
- 4 Tbsp white miso
- 80 gr soba noodles (1 bunch)
- 1 Tbsp grated ginger
- 1 nori sheet cut into thin strips
- Tamari sauce optional
TO SERVE:
- 2 spring onions sliced
- White and black sesame seeds
Instructions
- Prepare the vegetables and tofu: Chop the mushrooms, cut the carrots into thin matchstick strips (using either a sharp knife or julienne cutter), slice the pak choi, and dice the tofu.200 g shiitake mushrooms, 125 g carrot, 1 pak choi head, 350 g silken tofu
- Heat the vegetable stock in a large stockpot over medium heat.1.5 litre low sodium vegetable stock
- Place the miso in a bowl and stir a little bit of warm stock in it, to make a slurry. Set aside.4 Tbsp white miso
- Add the noodles, vegetables, and ginger to the vegetable stock80 gr soba noodles (1 bunch), 1 Tbsp grated ginger
- Cook for 5 minutes or so, until the noodles are cooked.
- Stir the miso slurry in the soup.
- Stir in the nori and, if using, season with tamari sauce.1 nori sheet, Tamari sauce
- Gently stir in the silken tofu.
- Serve the miso noodle soup topped with spring onions and sesame seeds.2 spring onions, White and black sesame seeds
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/miso-noodle-soup/
I cannot wait to see your posts!
Other recipes to try
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