Miso Soup with Noodles
A quick and easy homemade miso soup with noodles that is perfect for a flavorful weeknight dinner!
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Soup
Cuisine: Japanese
Servings: 6 servings
Calories: 197kcal
- 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.
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!
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.
Calories: 197kcal | Carbohydrates: 33g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1275mg | Potassium: 295mg | Fiber: 1g | Sugar: 4g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg