Miso noodle soup is a healthy pick from the delicious Japanese cuisine that'll soon become a family fav in your house! It did in mine!
Make this soup this season and treat your tastebuds to the umami flavors of miso, the chewy texture of noodles, and the satisfying warmth of chicken stock.
You can even serve it to guests as a starter, and they'll all ask for another serving. Guaranteed!
Serve it alongside my easy Everything Bagel Egg Rolls or even Egg Roll in a Bowl!
Why You'll Love Miso Noodles Soup
Super simple to make! There's nothing too fancy or complicated about the recipe. You'll be done in only about thirty minutes. It's a great recipe for those chilly winter nights!
Easy to get ingredients! You can easily find most of the ingredients in grocery stores. If you're worried about miso paste, you'll get it in your area's local Asian market. No worries!
Yummy option for healthy eaters! It's light, loaded with antioxidants, has enough proteins, and it's vegetarian!
Versatile recipe with endless variations! Add whatever you think will work, and it will! That's the beauty of this clear soup.
Ingredients for Miso Noodles Soup
- Chicken Stock - Yep, it's a stock-based soup. I prefer homemade chicken stock when I'm watching what I eat. But for the lazy days, it's always the store-bought ones. If you want to keep the recipe purely vegan, use vegetable stock.
- Water - Make your soup brothy and more flavorful with this simple ingredient. Don't add too much, tho! You don't want to wash out all the flavors from your soup.
- Miso paste - The main player here. This soup is all about the umami flavors you get from miso paste. I use white miso paste because it keeps my soup clear. If you want a bolder flavor, use yellow miso paste. For a brighter color, red miso paste is a good pick. You'll have to adjust your salt quantity accordingly.
- Noodles - Any type of noodles will fit in the recipe. I use rice noodles. They cook faster, are gluten-free, and are good for you. Your other choices are udon noodles, soba noodles, and instant ramen noodles.
- Tofu - Extra firm and cubed tofu will do great in this soup. We're adding it more for the texture than the flavor. But when it absorbs the soup broth and miso paste, it feels pretty good on the tongue!
- Scallions - We'll infuse our broth with scallions. It'll boost the flavor and add a nice aroma to this miso noodle soup. Don't forget to save some for garnish when you're plating up. Don't have scallions? No problem! Use green onions!
- Furikake Seasoning - If you're new to Pan-Asian cooking, Furikake seasoning is a combo of nori (dried seaweed), salt, sugar, and sesame seeds. It'll enhance the flavors of your soup and give it a nice crunch.
Of course, you'll need salt and black pepper as well.
I've mentioned all the quantities in the recipe card attached at the bottom. Check it out.
Substitutions and Variations
- Vegetables - Crunchy vegetables and clear soup broth? Yum! The best part is that you can add whatever leftover veggies you have. Bok choy, carrots, shiitake mushrooms, spinach, spring onions, and bell peppers are excellent choices.
- Eggs - Add a soft-boiled egg for a filling, rich, creamy bite. Some people even like fried eggs. I haven't tried them yet but if you do, let me know how it turned out!
- Proteins - If tofu isn't your thing, you can add your choice of protein. Chicken, shrimp, beef, or pork - whatever your heart desires.
- Lime Juice - Bring some tartness to balance the flavors of this miso noodle soup. One squeeze should do it.
- Chili Oil - For spicy miso noodles soup lovers, chili oil is always a good idea! Or how about some sambal oelek? Want to keep it simple? Sprinkle some red pepper flakes or add a little chili garlic sauce. Chili oil is also great to add to snacks like my Chili Onion Crunch Chickpeas!
- Maple Syrup - Mix maple syrup, sesame oil, rice vinegar, and reduced-sodium soy sauce (or coconut aminos) for a sweet and savory kick to your soup. Drizzle it on top before serving.
How to Make It
Step 1: Combine the broth, Furikake, miso paste and scallions. Bring to a gentle boil.
Step 2. Add in diced tofu for 5 minutes. Then turn down the heat and add in the noodles. Cover and wait 10 minutes for the noodles to become tender.
Tips and Tricks
- Don't overcook your soup. Your miso sauce will have a weird taste that you won't like. Plus, the veggies (if you're adding any), noodles, and tofu will get mushy.
- Make sure you use low-sodium broth. Miso paste is already salty, so you don't want your soup to be too salty.
- For best results, use high-quality miso paste. The flavor will be much better.
Serving Miso Noodle Soup
This delicious miso noodle recipe is easy to pair with other dishes. You can enjoy it as a quick lunch or serve it with the following dishes for a full-blown meal:
- Edamame beans
- Gyoza dumplings
- Sushi rolls (or my Easy Crunchy Shrimp Sushi Bowls!)
- Bao buns
- Teriyaki chicken or tofu skewers
Frequently Asked Questions
Yes, miso is typically vegan. It is a fermented paste of soya beans, rice or barley, salt, and koji. However, some types of miso may contain fish or other animal products, so be sure to check the ingredients list.
If you keep your leftover delicious miso soup in an airtight container in the fridge, it'll survive 2-3 days in the fridge.
Yep, if you follow a few basic rules, you can freeze the soup for about three months.
Related Recipes
If you tried this Miso Noodle Soup Recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Miso Soup with Noodles
Equipment
- 1 skillet
Ingredients
- 4 cups chicken stock or vegetable stock
- 2 cups water
- 8 oz silken tofu cubed
- 5 scallions or green onions sliced
- 2 tablespoons Furikake seasoning
- 6 oz rice noodles
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons white miso paste may also substitute red miso if you cannot find white.
Instructions
- In a large pot bring the stock, water, and green onions to a boil.
- Add in the cubed tofu and the Furikake seasoning, salt, and pepper.
- Stir to combine and boil for 5 minutes.
- Turn the heat off.
- Add the Rice noodles to the pot and wait 10 minutes until noodles are tender.
- Enjoy!
Melody Jane Schmidt says
Hi! Boiling the miso kills all the probiotics. Try to avoid boiling it so your belly can reap the benefits of all the good gut bacteria:)
Sara Ayesh says
Oh I hadn't heard this before! Thank you for the tip!
Karina says
I only found red miso, but it was delicious. It was heart warming and my daughter loved it.
Do you have any tips on using dashi powder?
Thanks for the recipe!
Sara Ayesh says
Red miso is a great substitution here - I'm so glad you enjoyed it! When using dashi, I just simply boil my water and add it in to create an absolutely delicious broth. It is very easy to use and helps to make this soup more authentic!
Glenda says
What a gorgeous bowl of soup! Your photos are making me hungry! Thanks for sharing the recipe.
Phyllis says
This was a delicious recipe!
Sharon says
Interesting. Miso soup with no miso in it.
Sara Ayesh says
Thank you for pointing out that mistake in the recipe card! It definitely IS in this miso soup. I hope you can try the recipe sometime and reconsider the one-star review - as it is a delicious recipe!
Aiqiao says
"Better than takeout" is an insult to all the actual Asians that make authentic miso
Chicken stock and furikake are so far removed from real dashi it's hilarious. As stated in your description, dashi is fish and seaweed based. Canned tuna water with a drop of liquid smoke would be a much closer approximation for those who can't get dried hondashi or bonito, as furikake is meant as a finishing seasoning.
Sara Ayesh says
Thank you for your feedback! I think we both know it was not my intent to insult anyone with my blog post. So I'm sorry you feel that way. While this may not be authentic, my blog's goal is to provide recipes for busy mama's with easy to find ingredients! It sure is delicious and I hope you get the chance to give it a try! Thanks!
Bernadette says
Furikake. We were Just making out our Trader Joe list for later today. It is freezing out. This post was in my feed. It’s kismet: I have almost everything in the pantry except Furikake and scallions. Hot miso soup with rice noodles will hit the spot later.
Sara Ayesh says
If you try it I really hope you enjoy it! It's such a soul-warming meal.