Miso Vegetable Noodle Soup
Published: February 3, 2020. | Updated: October 22, 2023.
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This Miso Vegetable Noodle Soup is a quick and easy, veggie-packed take on your favourite ramen. For a more complete meal, simply add your protein of choice!
This recipe features two of my pantry essentials during our colder months — white miso (soybean) paste and Japanese buckwheat (soba) noodles. More than just a delicious way to make one of our all time favourite restaurant meals at home, it’s nourishing, hydrating and a little heartier thanks to the buckwheat noodles.
We love that the garlicky, ginger-infused broth in this Miso Vegetable Noodle Soup has also become a go-to immunity booster for us during the colder months. It truly makes the perfect, cozy weekend or game day lunch.
To make it a more filling meal, we love to top it with a 7- minute soft-boiled egg or stir in 100-150g firm tofu (pressed and cubed) or rotisserie chicken together with the spinach just before serving.
Made with ramen noodles, bok choy and farm fresh eggs.
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Miso Vegetable Noodle Soup
Makes 2 generous servings; prep time 20 minutes.
Ingredients
1 tablespoon avocado or extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon freshly grated ginger
6 cups filtered water
1 tablespoon white miso (soybean) paste
1 tablespoon reduced sodium soy sauce (swap for tamari or coconut aminos)
3.5 oz mushrooms (cremini pictured)
90-100 g buckwheat (soba) noodles
1 carrot, sliced (or about 1/2 cup julienned)
2 cups baby spinach
Optional toppings — 2 green onions sliced on the bias, 2 teaspoons sesame seeds and/or daikon radish microgreens
Instructions
Sauté garlic and ginger in avocado oil for 2-3 minutes just until fragrant
Add water, miso paste, soy sauce and mushrooms and bring to the boil.
Turn heat to simmer then add the noodles and carrot. Cook for another 2-3 minutes until noodles soften. Remove from heat.
Add the spinach and stir just until the leaves start to wilt. Transfer to two large soup bowls, add your toppings of choice and serve.
