MISO NOODLE SOUP
Miso Noodle Soup is the ultimate comfort dish when you’re craving something rich and flavorful with a delicious umami-packed broth. The savory miso combined with hearty noodles creates a perfect balance of depth and warmth, making every spoonful incredibly satisfying!
Looking for more quick and easy dinner recipes? Try my Creamy Pasta Alfredo with Salmon, Pan Seared Fish with Cherry Tomatoes OR Shrimp and Chicken Fried Rice Recipe!
Miso Noodle Soup, the ideal meal when you need something warm, cozy, and bursting with flavor! Let’s Make It!
How To Make MISO NOODLE SOUP: Step-By-Step
Step 1: Heat sesame oil in a medium pot, then sauté spring onions, ginger, garlic and red chilli;
Step 2: Once aromatics have sautéed, add soy sauce, rice wine vinegar and brown sugar then stir to combine;
Step 3: Combine tahini, white miso paste, peanut butter and hot vegetable stock in a bowl;
Step 4: Add the broth to the sautéed aromatics and bring to a simmer;
Step 5: Add cooked noodles to a bowl and pour over the broth.
Step 6: Add toppings of your choice such as, spring onions, chilli oil, blanched enoki mushrooms & boy choy, chopped red chillies, sesame seeds etc. Season with salt & pepper as required! ENJOY!
WATCH HOW TO MAKE IT!
What Is Miso Noodle Soup?
Miso noodle soup is a Japanese-inspired dish made with a broth flavored by miso paste, often combined with noodles, vegetables, tofu, or other proteins for a hearty and savory meal.
What Kind of Miso Should I Use For Miso Noodle Soup?
There are different types of miso, including white (shiro), red (aka), and mixed (awase) miso. White miso is milder and sweeter, while red miso is stronger and saltier. Awase miso offers a balance of both. The choice depends on your flavor preference.
I prefer white miso for its subtle umami richness that enhances, rather than overpowers, delicate broths. Its gentle flavor pairs well with various vegetables, noodles, and proteins, adding versatility to soups like this one! You can easily find this at your local asian grocer!
What Type Of Noodles Can I Use?
I find fresh thin egg noodles work great! You can locate these in the fridge section at an asian grocer. Udon, Soba, and Ramen noodles are also popular choices for this noodle soup. However, you can use any noodles you prefer, including rice noodles or even spaghetti!
Can I Add Protein To Miso Noodle Soup?
Yes, common proteins include tofu, chicken, shrimp, or even pork. Soft or fried tofu is a traditional addition, but any protein can work to make the soup heartier.
Is This Soup Healthy?
Yes, miso is rich in probiotics, vitamins, and minerals. Combined with vegetables and lean proteins, miso noodle soup can be a nutritious and balanced meal. However, miso contains sodium, so be mindful of salt content if you’re watching your intake!
How Long Does It Take To Make?
Miso noodle soup is a quick dish, typically taking 20–30 minutes to prepare, depending on the ingredients and any additional proteins or vegetables you include.
Can I Make Miso Noodle Soup Vegan?
Absolutely! Use vegetable broth as the base and add tofu or plant-based proteins, along with a variety of vegetables and noodles, to keep it vegan.
What Vegetables Can I Add to Miso Noodle Soup?
Common additions include bok choy, spinach, mushrooms, carrots, and green onions. Feel free to use whatever vegetables you have on hand to customize the soup.
How Do I Prevent The Miso From Becoming Gritty In The Soup?
Dissolve the miso paste in a small amount of warm broth before adding it to the pot. This ensures the paste is fully incorporated and smooth. You can also pass the soup through a sieve to help the miso solids incorporate better. Even so, it may still look separated and this is normal!
Why Does My Miso Soup Look Separated / Curdled?
The proteins in miso paste separate in the liquid, forming a clearer broth on top with a creamy cloudiness just below the surface. This is completely normal and actually indicates well-made miso soup. Simply give it a quick stir before drinking. If it really bothers you, you can pass the soup through a sieve to make it more smooth.
Can I Store Leftovers?
Yes, miso noodle soup can be stored in the refrigerator for up to 3–4 days. However, the noodles may absorb the broth, so it’s best to store them separately if possible.
More Dinner Recipes You’ll Love!
I hope you enjoyed this delicious Miso Noodle Soup recipe!
If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!
Miso Noodle Soup
Ingredients
SOUP BASE
- 1 tsp sesame oil
- ½ cup white part of spring onion thinly sliced
- 1 whole red chilli deseeded and finely diced
- 3 cloves garlic finely chopped
- 1 tsp ginger freshly grated
- 1 tbsp light soy sauce
- ½ tsp rice wine vinegar
- ¼ tsp brown sugar
- 1 tbsp tahini
- 1 tsp peanut butter
- ¾ tsp white miso paste
- 500 ml vegetable stock hot, not boiling
NOODLES
- 100 g fresh thin egg noodles or any noodle of your choice
OPTIONAL TOPPINGS
- chilli oil, spring onions, sesame seeds, boy choy, red chilli, soft boiled egg
Instructions
SOUP BASE
- Heat sesame oil in a small pot, then add spring onion, chilli, garlic and ginger.
- In a separate bowl or large mug, add tahini, peanut butter, miso paste and vegetable stock and mix well to combine.
- Add the liquid into the pot with the aromatics, mix well to combine and allow to simmer.
NOODLES
- Follow packet instructions to cook noodles.
ASSEMBLY
- Add noodles to a bowl, pour over the soup broth. Add optional toppings such as, blanched enoki mushrooms and boy choy, spring onions, soft boiled eggs, red chillies, toasted sesame seeds and chilli oil.
Nutrition
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