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.
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
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.
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.
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.
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.
The end result looks creamy even though it’s completely plant-based.
Portion the soup into bowls by using tongs to grab the noodles and a ladle for the broth. Serve it topped with avocado slices, a drizzle of sriracha (if you like a little heat), sesame seeds or even some additional crushed nori.
Chopsticks work great for eating, and a large spoon will help you slurp up every last bit of the broth. Trust me, you’ll want to!
Tell me how else you love to use miso in your cooking!
More Tofu Recipes:
Miso Noodle Soup
- 2 tbsp sesame oil
- 1 carrot julienned
- 1/2 bell pepper julienned
- 2 cloves garlic minced
- 4 cups vegetable broth
- 16 ounces extra-firm tofu drained and cubed
- 6 ounces soba noodles
- 1 sheet dried nori cut into strips
- 1/2 cup dried mushrooms chopped
- 3 ounces baby spinach
- 1 tbsp tamari
- 1/4 cup miso
- 1 avocado sliced
- Drain tofu and wrap in a large clean towel with something heavy on top (like a cast iron skillet or thick cookbook!). Let rest for about 10 minutes then chop into small cubes.
- Meanwhile, heat sesame oil in a large stock pot or dutch oven over medium heat. Add vegetables and sauté for 2-3 minutes. Add garlic and cook an additional minute until fragrant.
- Pour in broth + two cups of water then bring to a boil. Drop in the soba noodles and stir. Cook for 2-3 minutes.
- Add tofu cubes, mushrooms, spinach, nori and tamari. Cook for another 2-3 minutes until noodles are cooked. Turn off heat.
- Temper the miso with about 1/4 cup of the hot broth and stir into the soup.
- Portion into bowls and top with avocado slices, sriracha and extra nori if desired.
- This soup is best enjoyed immediately. Store any leftovers in airtight containers in the refrigerator for up to one day.
Photos by Leanne Ray at Healthyish Appetite