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Miso Noodle Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/miso-noodle-soup-recipe/