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Miso Noodle Soup

Miso Noodle Soup is a 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. 
Course Dinner, Lunch
Cuisine Japanese
Keyword easy, tofu, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 405kcal
Author Kath Younger


  • 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 saut√© 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.