Best Miso Noodle Soup

Name: Miso Noodle Soup (10 Minutes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 cups vegetable broth (or mushroom broth (preferably low sodium)); 7 ounces firm tofu (or soft, extra-firm, or super firm, cubed); 2 cups sliced shiitake mushrooms (or enoki, oyster, or cremini mushrooms, plus 2 cups for roasting (optional)); 2 cups thinly sliced cabbage (napa, savoy, green, or bok choy); 2 green onion (sliced); 3 tablespoons white miso (or mellow miso); 3 tablespoons water; 1 tablespoon sesame seeds ((optional)); 1 large sheet nori seaweed (cut into about 1-inch squares); 7 ounces shirataki noodles (or udon, vermicelli, soba, or rice noodles); Drizzle of Chili crisp

↓ Jump to Recipe

Pin the Recipe

The Best Miso Noodle Soup recipe! 10 minutes to make, packed with umami flavor, healthy, and vegan. Just 8 ingredients - including meaty mushrooms, shirataki noodles, and protein-packed tofu - make this Asian-style soup so satisfying. Plus, it's nutrient-dense but very light!

Miso soup with noodles, mushrooms, tofu, nori seaweed, and green onion.

This is the best soup I've ever made in 10 minutes! The umami flavor from the miso and mushrooms was so good, and the chunks of tofu were so tasty and satisfying. Plus, this soup is good for you! It's balanced with plant-based protein, lots of nutrients from the cabbage, and provides iodine from the seaweed which is lacking in so many of our diets.

For another miso-based recipe, try my High-Protein Tofu Soup.

Most brothy soups contain a lot of salt. However, miso is the predominant source of sodium in this Miso Noodle Soup. The evidence that chronic high salt intake can lead to a gradual increase in blood pressure throughout life is clear and consistent. However, salting foods with miso may not have the same detrimental effect. Two bowls of miso soup a day may add a half teaspoon of salt to one's daily diet, yet those who had two or more bowls of miso soup every day appeared to have a five times lower risk of becoming hypertensive.

I used plant-based shirataki noodles ('miracle noodles') made from the root vegetable, konjac. These noodles are made by mixing konjac flour with water and then shaping the mixture into noodles. They are then cooked and packaged in water to keep them fresh. Shirataki noodles are very low in calories and carbohydrates, and a good source of soluble fiber. They have become popular as a low-carb alternative to pasta.

This noodles in miso soup idea was inspired by my comforting Vegan Chicken Noodle Soup with tofu as well as this Lemony Soup with Orzo Pasta on my site.

Jump to:

👩🏼‍🌾 Ingredients
🍜 Substitutions
📖 How to Make Miso Noodle Soup
✔️ Expert Tips
🛒 Shop Recipe Cookware and Ingredients
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made this recipe?
Miso Noodle Soup (10 Minutes)
💬 Comments

👩🏼‍🌾 Ingredients

Green onion, cabbage, vegetable broth, firm tofu cubes, enoki and shiitake mushrooms, konjac noodles, miso, nori seaweed, and sesame seeds.

White miso, also known as "Shiro miso" in Japanese, is a type of miso paste that is lighter in color and flavor compared to other varieties of miso. It's made from soybeans that have been fermented with a larger proportion of rice or barley, giving it a milder and sweeter taste compared to darker miso varieties like red miso or barley miso.
Noodles
Green cabbage
Tofu
Vegetable broth
Nori seaweed sheets
Mushrooms
Green onion
Sesame seeds (optional)

See the printable recipe card below for quantities.

🍜 Substitutions

Vegetable broth - substitute with mushroom broth or no-chicken broth
Cabbage - use savoy, napa, bok choy, green cabbage, or kale as desired
Mushrooms - enoki, shiitake, white, crimini, oyster, or most varieties of mushroom work in this miso noodle soup recipe
Sesame seeds - omit as needed
Tofu - Use soft, firm, extra-firm, or super firm tofu. Soft tofu is more traditional for miso soup, but the firmer the tofu, the more protein it typically contains.
Noodles - Use shirataki, vermicelli, udon, soba, or glass noodles. Or add cooked barley instead.
Chili crisp - add a drizzle of my home-made viral chili crisp for a hint of spice
Nori - use dulse flakes instead of or in addition to nori sheets

Visit my Vegan Asian-Inspired Recipes page for more noodle recipes.

📖 How to Make Miso Noodle Soup

For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.

Enoki mushrooms and cubed firm tofu on a white baking sheet.

Optional for crispier tofu and crispy mushroom topping: Transfer the tofu and an additional 2 cups of mushrooms to a large baking sheet. Toss with a drizzle of olive or sesame oil, a dash of garlic powder, and salt to taste. Bake at 400ºF for about 15 minutes, or until the mushrooms are golden brown.

Miso soup with noodles, mushrooms, tofu, and green onion in a white saucepan.

Bring the broth to a simmer over medium heat. Reduce the heat to low. Add the cabbage, one-half of the chopped green onion, and (the remaining) 2 cups mushrooms to the simmering vegetable broth and simmer for 5 minutes.

Mellow miso blended with water and sesame seeds in a small blender.

Combine: Meanwhile, mix the miso, water, and sesame seeds in a small bowl or blend in a small chopper until smooth. Set aside.

Miso soup with noodles, mushrooms, tofu, nori seaweed, and green onion in a white saucepan.

Add the tofu and seaweed and simmer for about 2 minutes more, or until the tofu is warmed through. Remove the saucepan from the heat and mix in the dissolved miso.

For serving: Serve over cooked noodles. Garnish with the remaining chopped green onion, and the baked mushrooms and chili oil, if using.

✔️ Expert Tips

Mix the miso with water in a bowl using a spoon, or blend them in a small chopper for a creamier emulsion.
Cut the nori sheets with kitchen shears or a sharp chef's knife for ease. You can also tear them using your hands.
Use a mixture of mushrooms. Most types of mushrooms will work.
Shirataki noodles do not require cooking. Simply strain and rinse them. For vermicelli noodles, you can add them dry to a bowl for serving and top them with the hot soup. They should soften in about 5 minutes. For all other types of noodles, cook them according to the package directions until al dente.
Storage: Store the soups and noodles in separate airtight containers in the fridge for up to two days.

🛒 Shop Recipe Cookware and Ingredients

W & P jade green food storage container and a plate of food.

Note: As an Amazon Associate, I earn from qualifying purchases.

Nisha's Favorites

Get my tried-and-true products.

Shop Ingredients

Shop Cookware →

🙋🏽‍♀️ Recipe FAQs

Does miso soup contain noodles?

Traditional miso soup typically does not contain noodles. It's typically a clear soup made with a dashi (stock) base flavored with miso paste and often contains various ingredients such as tofu, seaweed (such as wakame), green onions, and sometimes mushrooms or other vegetables.

Why is it best not to boil miso soup?

Boiling miso is not recommended because it can negatively impact the flavor and nutritional value of the soup. Miso contains live beneficial bacteria and enzymes that contribute to its unique flavor and health benefits.
Boiling miso at high temperatures can destroy some of these beneficial bacteria and enzymes, reducing its probiotic properties and altering its taste.
It's best to add it to the soup just before serving, after removing the soup from heat or reducing it to a gentle simmer. Dissolve the miso in liquid before adding it to the soup so it dissolves evenly.

What is miso soup good to eat with?

This miso noodle soup pairs well with seaweed salad, easy tofu dumplings, crispy sesame-baked tofu, Marinated Tofu Steaks, or my Soy Curl and Veggie Stir-Fry. It is also hearty enough to be a main dish on its own.

Is miso soup vegan?

Miso soup can be vegan or not, depending on the ingredients used in its preparation. Traditional miso soup typically contains dashi, which is often made with ingredients like bonito flakes (fish flakes) or dried anchovies, making it non-vegan.
However, vegan versions of dashi including kombu dashi (made with dried kelp seaweed) or shiitake mushroom dashi, achieve a similar umami flavor without the use of animal-derived ingredients.