Miso Noodle Soup (10 Minutes)
The Best Miso Noodle Soup recipe! 8 ingredients, packed with flavor, healthy, and vegan. Meaty mushrooms and protein-packed tofu make this soup even more satisfying.
Servings: 3 servings
Calories: 202kcal
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
Optional for garnish:
- Drizzle of Chili crisp
Instructions
- Heat the broth: Transfer the vegetable broth to a medium saucepan. Bring the liquid to a simmer over medium heat. Reduce the heat to low.
- Optional: Transfer the tofu and an additional 2 cups 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, tossing them after 10 minutes.
- Add the veggies: 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.
- Dissolve the miso: Meanwhile either mix the miso, water, and sesame seeds in a small bowl or blend in a small chopper until smooth. Set aside.
- 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.
Notes
- Baking the tofu is optional for a slightly crispier texture. It can also be added cubed from the packet.
- 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.
Nutrition
Calories: 202kcal | Carbohydrates: 25g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 611mg | Fiber: 8g | Sugar: 8g | Vitamin A: 184IU | Vitamin C: 19mg | Calcium: 147mg | Iron: 3mg
