Miso Noodle Soup Recipe

Introduction

Miso Noodle Soup is a comforting and flavorful dish perfect for any day you need a warm, nourishing meal. Packed with fresh vegetables, tofu, and a rich miso broth, this soup is both satisfying and easy to make.

Ingredients

• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 4 ounces spaghetti noodles, broken in half
• 1 (14-ounce) container extra-firm tofu, drained and sliced into small, bite-sized cubes
• 1 medium red bell pepper, sliced into bite-size strips (about 1 ½ cups)
• ⅓ cup thinly sliced green onions
• 2 teaspoons grated fresh ginger
• ⅛ teaspoon red pepper flakes (optional)
• 1 cup fresh snow peas, halved crosswise
• 1 medium carrot, peeled and ribboned using a vegetable peeler
• ¼ cup white miso
• 1 to 2 tablespoons toasted sesame oil, to taste
• 1 to 2 tablespoons tamari or soy sauce, to taste
• For extra spice (optional): additional red pepper flakes and/or sriracha

Instructions

1. Step 1: In a large saucepan or soup pot, bring the vegetable broth and water to a boil over high heat. Add the broken spaghetti noodles and let the mixture return to a hearty simmer. Cook for 3 minutes, stirring occasionally.
2. Step 2: Stir in the tofu cubes, sliced red bell pepper, green onions, grated ginger, and red pepper flakes if using. Bring the soup back to a hearty simmer, then cook for another 3 minutes.
3. Step 3: Add the halved snow peas and carrot ribbons to the pot. Simmer for 1 minute more, or until the snow peas are crisp-tender and the noodles are cooked through. Reduce the heat to low.
4. Step 4: Transfer about ½ cup of the hot broth to a small bowl. Whisk in the white miso until smooth, then stir the miso mixture back into the soup. Add 1 tablespoon each of toasted sesame oil and tamari. Taste and adjust seasoning by adding more tamari for saltiness or more sesame oil for flavor.
5. Step 5: Remove the soup from heat. Ladle into bowls and garnish with extra red pepper flakes or a light drizzle of sriracha if you like extra spice. Serve warm.

Tips & Variations

• Use soba or rice noodles instead of spaghetti for different textures and flavors.
• Swap tofu for cooked chicken or shrimp if you prefer a non-vegetarian option.
• For a deeper flavor, toast the miso paste lightly in a dry pan before dissolving it into the broth.
• Add mushrooms or baby bok choy for extra vegetables and nutrients.
• Adjust the spice level by controlling the amount of red pepper flakes or sriracha.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Miso soup is best enjoyed fresh, but to reheat, warm gently on the stove over low heat to avoid boiling, which can affect the flavor of the miso. Add extra water or broth if the soup has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of miso?

Yes, you can substitute white miso with yellow or red miso, but note that red miso has a stronger, saltier flavor and may change the taste of the soup.

Is this soup gluten-free?

The recipe can be gluten-free if you use tamari labeled gluten-free and ensure your noodles are rice-based or gluten-free. Regular soy sauce and wheat-based noodles contain gluten.

Miso Noodle Soup Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

A light and flavorful Miso Noodle Soup featuring a savory broth with miso paste, fresh vegetables, tofu, and spaghetti noodles. This quick and comforting soup is perfect for a healthy weeknight meal, combining the umami taste of miso with fresh ginger, sesame oil, and optional spicy elements.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Broth and Noodles

• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 4 ounces spaghetti noodles, broken in half

Protein and Vegetables

• 1 (14-ounce) container extra-firm tofu, drained and sliced into small, bite-sized cubes
• 1 medium red bell pepper, sliced into bite-size strips (about 1 ½ cups)
• ⅓ cup thinly sliced green onions
• 2 teaspoons grated fresh ginger
• ⅛ teaspoon red pepper flakes (optional)
• 1 cup fresh snow peas, halved crosswise
• 1 medium carrot, peeled and ribboned using a vegetable peeler

Seasonings and Finishings

• ¼ cup white miso
• 1 to 2 tablespoons toasted sesame oil, to taste
• 1 to 2 tablespoons tamari or soy sauce, to taste
• Additional red pepper flakes and/or sriracha (optional, for extra spice)

Instructions

1. Bring Broth and Cook Noodles: In a large saucepan or soup pot, bring the vegetable broth and water to a boil over high heat. Add the broken spaghetti noodles and return to a hearty simmer. Cook for 3 minutes, stirring occasionally to prevent sticking.
2. Add Tofu and Vegetables: Stir in the tofu cubes, sliced red bell pepper, thinly sliced green onions, grated fresh ginger, and red pepper flakes if using. Bring the soup back to a simmer and cook for another 3 minutes to allow the flavors to meld.
3. Add Snow Peas and Carrots: Stir in the halved snow peas and carrot ribbons. Continue to simmer for 1 more minute or until the peas are crisp-tender and noodles are fully cooked. Reduce heat to low to prevent overcooking.
4. Incorporate Miso and Seasonings: Ladle about ½ cup of hot broth into a small bowl and whisk in the white miso paste until smooth. Return the miso mixture to the pot, stirring gently to combine. Add 1 tablespoon of toasted sesame oil and 1 tablespoon of tamari or soy sauce. Taste and adjust by adding an additional tablespoon of tamari and/or sesame oil if desired for more depth of flavor.
5. Serve and Garnish: Remove the soup from heat. Ladle into bowls and garnish with extra red pepper flakes or a light drizzle of sriracha for added spice, if desired. Serve immediately and enjoy this comforting miso noodle soup.

Notes

• Do not boil miso directly in the pot to preserve its delicate flavor and probiotic benefits; always dissolve it in hot broth first.
• Feel free to substitute spaghetti noodles with other noodles such as soba or rice noodles for variation.
• Extra-firm tofu works best to maintain texture in soup; press tofu to remove excess water before using if needed.
• Adjust the amount of red pepper flakes and sriracha to your preferred spice level.
• Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking noodles and vegetables.

Keywords: miso soup, noodle soup, vegetarian soup, tofu soup, Japanese cuisine, healthy soup, quick soup, vegetable broth soup