Miso Soup with Noodles Recipe

Name: Miso Soup With Noodles
Cook time: 15 min
Total time: 15 min
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

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Jump to Recipe

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

This easy 15-minute soup recipe makes a great lunch or dinner recipe. It’s hearty enough for a full meal with the noodles and tofu.

Want more fantastic soups? Try our egg drop soup with rice, black bean soup with avocado, and our favorite vegetarian stuffed pepper soup.

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

Table of Contents

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.

Why This Recipe Works

It’s fresh, flavorful, and hearty!
Loaded with vegetables
A great comfort food recipe for lunch or dinner
Vegan, Vegetarian, and Meat Free!
Anyone can successfully make this soup by following our step-by-step photos and instructions below.

Ingredients You’ll Need

ingredients for miso noodle soup with green onions, tofu, and vegetable broth.

Bok Choy and Green Onions, and Mushrooms (optional) for a fresh, delicious flavor and crunch.

Noodles – I like to use Thai wheat noodles, or udon noodles for this fantastic recipes. They are thick and hearty, making them an excellent addition to this tasty flavorful soup.

Light Sweet Miso Paste – I love 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!

Tofu – you can use a firm silken tofu, or any type of tofu you prefer.

Miso paste gives this soup broth a delicious flavor. Stir in a little at the end for a salty and savory broth.

Water – I used water as the base for this oup, but you could also use vegetable stock if desired.

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

How To Make This Recipe

a big pot of miso soup with mushrooms and bok choy boiling on the stovetop.

Step 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.

a spoon stirring miso paste into mushroom soup with bok choy for a hearty vegan and vegetarian mushroom soup.

Step 2: Add the miso paste to the pot, and stir well to combine.

thai wheat noodles being added to a pot with miso broth and vegetables.

Step 3: Add the noodles into the boiling broth and cook the noodles until they are done (the package directions will tell you how long).

tofu being added to miso mushroom soup with fresh greens and mushrooms, shiitake or cremini

Step 4: Add the cubed tofu, green onions, and soy sauce, and cook for 5 minutes longer.

a bowl of miso noodle soup with bok choy and green onions

Step 5: Serve in a bowl, and top with extra green onions if desired.

Recipe FAQs

What type of miso paste is best for this soup?

You can use white miso for a milder, slightly sweet flavor, or red miso for a deeper taste. If you prefer a balanced flavor, try a combination of both.

What are the best kind of noodles to use?

Thai wheat noodles, egg noodles, ramen, udon, soba, or even rice noodles work well. It depends on the kind you can find at your grocery store and your texture preference.

How to store leftover miso noodle soup

Store any leftover soup in an airtight container and refrigerate for up to 3 days.

More Delicious Soup Recipes

Let’s connect on social!

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.