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Homemade miso noodle soup recipe served in a white bowl on a marble counter, topped with tofu, mushrooms, and green onions, captured from overhead in natural light.

Miso Noodle Soup Recipe

A cozy, 20-minute miso noodle soup recipe made with umami-rich miso paste, tofu, mushrooms, and greens. This quick Japanese comfort bowl is warm, healthy, and perfect for weeknights.
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Course: Dinner, LUNCH, Soup
Cuisine: Asian, Japanese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 bowls
Calories: 340kcal
Cost: $8

Equipment

  • 1 Large soup pot (6–8 quart) For simmering broth and assembling ingredients
  • 1 Small mixing bowl For dissolving miso paste
  • 1 Whisk To blend miso smoothly
  • 1 Wooden spoon For gentle stirring
  • 1 Slotted spoon or spider strainer To lift noodles and toppings
  • 1 Chef's knife For chopping vegetables and aromatics
  • 1 Cutting board Keep separate for vegetables
  • 1 Measuring cups & spoons Ensures accurate ratios
  • 1 Small pot For cooking noodles separately

Ingredients

Soup Base

  • 4 cups vegetable or dashi stock or water for lighter version
  • 1 piece kombu seaweed optional; adds minerals and umami
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated

Seasoning

  • 3 tablespoon white miso paste adjust to salt preference
  • 1 tablespoon soy sauce adds umami depth
  • 1 tablespoon rice vinegar adds mild tang
  • 1 teaspoon sesame oil enhances richness

Noodles & Veggies

  • 8 oz ramen, udon, or soba noodles choose your favorite
  • 2 cups spinach or bok choy adds nutrients
  • 1 cup mushrooms sliced; shiitake preferred
  • 1 block firm tofu cubed; adds protein

Toppings

  • 2 stalks green onions sliced thin
  • ¼ cup wakame seaweed rehydrated
  • 1 teaspoon white sesame seeds optional garnish
  • 1 sheet nori seaweed cut into thin strips

Instructions

  • Simmer stock, garlic, and ginger for 3 minutes to infuse flavor.
  • Whisk miso paste in warm broth, then stir back into pot (don’t boil).
  • Add soy sauce, rice vinegar, and sesame oil; simmer gently.
  • Cook noodles separately, drain, and add to broth.
  • Stir in spinach and mushrooms; cook 1–2 minutes until tender.
  • Top with tofu, green onions, wakame, sesame seeds, and nori strips.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 340kcal | Carbohydrates: 45g | Protein: 18g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 2.5g | Sodium: 850mg | Potassium: 520mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3800IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 2.8mg