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Miso Soup with Noodles Recipe

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This Miso Soup with Noodles is a bright and flavorful soup, loaded with good-for-you ingredients with tons of health benefits. This soup has rice noodles, mushrooms, tofu, fresh garlic, nori, and light sweet miso paste for a fantastic flavor.

miso soup with noodles recipe with chili peppers green onions seaweed and mushrooms

This miso soup with noodles is definitely our weekday ‘go-to’ lunch when we want something simple, quick, and super yummy – and filling! We always have the ingredients on hand, and this soup cooks up in about 15 minutes. One of the great things about miso soup is that you can pretty much throw in any veggies you have in the fridge. I like to use seaweed, but I’ll add cabbage, kale, spinach, peapods… anything laying around to give it an extra crunch.

There’s so much good stuff in here, I always feel super healed after having a big bowl. The soup contains loads of antioxidants from the mushrooms, greens, garlic, seaweed, and miso. Its a wonderfully light dish but also has filling carbs from the rice noodles! This soup can be the main course for dinner, or as an appetizer. 

This Miso Soup With Noodles Recipe Is:

  • Fresh
  • Flavorful
  • Loaded with Veggies
  • Comforting
  • Satisfying
  • Salty (in a good way!)
  • Vegan, Vegetarian, and Meat Free!
miso noodle soup recipe rice noodle miso soup vegan vegetarian plant based soups with light sweet miso paste

What’s In This Noodle Miso Soup Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Mushrooms, Chili Peppers, Green Onions
  • Rice Noodles – I like to use stir fry noodles as they are super versatile. These rice noodles have a great texture!
  • Light Sweet Miso Paste – I love this light and sweet miso paste, I keep a few packs in my pantry for recipes when I want to add a little umami flavor in a pinch. Miso is a paste made from lightly fermented soy beans, and is a classic in soups and Asian dishes. I use a light sweet miso paste, and it adds the perfect amount of flavor to this soup!  It also lasts forever in your fridge or pantry, so I always keep a few around!
  • Fresh garlic
  • Yes- I like using a silken tofu, which is traditional in miso soups.
  • Nori or Dried Seaweed – I like to use crumbled sheets of nori (like the kind you would use to make sushi) in my soups.
  • Soy sauce or gluten-free tamari
rice noodle soup with miso paste soup miso noodle soup recipes with vegetables vegan vegetarian gluten free options

One Pot Miso Soup For the Win!

This vegan and gluten free miso soup recipe is the perfect one-pot lunch or dinner!  I love a good One Pot Meal, especially during these summer months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! 

And one pot makes cleaning up a breeze. The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!

How Do I Make Miso Soup with Mushrooms?

  1. In a large saucepan bring 6 cups of water to a boil. Using a garlic press, press the 4 cloves of garlic right into the boiling water. Slice the mushrooms and add to pot, cook for 5 minutes. Add the noodles, cubed tofu, green onions, and tamari, and cook for 5 minutes longer.
  2. Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end. The noodles should be cooked by now, so check one to see if they are done.
  3. Serve in a large bowl, top with extra nori seaweed strips and green onions, and serve!
miso noodles with chopsticks in a bowl of mushrooms chili peppers tofu and nori seaweed for a light lunch or dinner

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rice noodle soup with miso paste soup miso noodle soup recipes with vegetables vegan vegetarian gluten free options

Miso Soup With Noodles

Kelly Jensen
This Miso Soup with Noodles is a bright and flavorful soup, loaded with good-for-you ingredients with tons of health benefits. This soup has filling rice noodles, mushrooms, tofu, fresh garlic, dried seaweed, and light sweet miso paste for a fantastic flavor.
5 from 1 vote
Cook Time 15 minutes
Total Time 15 minutes
Course Appetizer, Soup
Cuisine Asian
Servings 3 servings
Calories 359 kcal

Ingredients
  

  • 2 tablespoons miso paste white or red
  • 6 cups of water
  • 4 cloves of fresh garlic
  • 1 package tofu cubed
  • 6 ounces rice noodles
  • 1 cup mushrooms washed and sliced (I used crimini)
  • 2 green onions
  • 1 sheet of nori or dried seaweed
  • 1 teaspoon tamari
  • Chili Pepper or Sriracha to Taste

Instructions
 

  • In a large saucepan bring 6 cups of water to a boil. Using a garlic press, press the 4 cloves of garlic right into the boiling water. Slice the mushrooms and add to pot, cook for 5 minutes. Add the noodles, cubed tofu, green onions, and tamari, and cook for 5 minutes longer.
  • Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end. The noodles should be cooked by now, so check one to see if they are done.
  • Serve in a large bowl, top with extra nori seaweed strips and green onions, and serve!

Video

Nutrition

Calories: 359kcalCarbohydrates: 57gProtein: 17gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 536mgPotassium: 194mgFiber: 3gSugar: 3gVitamin A: 134IUVitamin C: 4mgCalcium: 197mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in 30 Minute Dinners, American, Asian, Dairy Free, Dinners, Easy Weeknight Meals, Lunches, One Pot Recipes, Pantry Recipes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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