Miso soup with noodles is perfect for when you need something quick, healthy, and warming. It’s a deliciously comforting soup that is nourishing, probiotic and easy to digest.
An Immune Boosting Soup
This miso soup with noodles is based on a dish that my mother always served when we were sick with a cold or flu. The warm, nutrient-rich broth is my version of comfort food.
Here are a few of the immune-boosting additions to this soup:
- Garlic, ginger, seaweed are full of nutrients and minerals.
- A rainbow of vegetables for a vitamin-rich health boost.
- Fresh miso paste offers a dose of probiotic goodness.
- Raw colored peppers contain lots of vitamin C.
I’m a big fan of swapping the ingredients in my dishes. It’s the best way to eat seasonally, use up leftovers and avoid food waste.
This soup is perfect for using up whatever you have in the fridge. Mix and match for your own creation!
- Replace the noodles with frozen wontons. (My mother’s version always used wontons, but I use rice noodles for a GF version).
- Swap the sweet peas for, broccoli florets, finely shredded cabbage, or bok choy.
- Replace the tofu with chunks of tempeh or hard-boiled eggs.
Hearty Miso Soup with Noodles
This hearty miso soup with noodles is a quick, healthy, and delicious meal. It is nourishing when you have a cold or flu. Use fresh miso for an added dose of probiotics!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 to 6 servings 1x
- Category: Soup
- Cuisine: Japanese
- Diet: Gluten Free
- 2 Tbsp oil
- 4 cloves garlic, minced
- 1 Tbsp ginger, minced
- 2 cups of carrots, chopped
- 2 cups of mushrooms, sliced
- 10 cups of broth (or a mix of broth and water)
- 1 Tbsp of seaweed flakes (wakame is traditional)
- 1/2 lbs of noodles (sweet potato, rice, or buckwheat soba)
- 1 block of firm tofu, diced
- 2 cups of frozen peas
- 1/2 cup miso paste, mixed into 1 cup of water
- 1 sweet colored pepper, diced
- 3 spring onions, diced
- Salt, to taste
- Add the oil to a large soup pot. Saute the garlic and ginger until fragrant, about 2 minutes). Add the carrots and mushrooms and saute for another 2 minutes.
- Add the broth and wakame. Bring to a boil and simmer for 5 minutes.
- Then add noodles and tofu and simmer until the noodles are cooked (about 7 minutes).
- Turn off the heat and stir in the frozen peas.
- Meanwhile, mix miso paste with 1 cup of water until it is a smooth emulsion. Stir the miso into the soup. Taste the broth, and add salt, if needed. The amount of salt will depend on the saltiness of your miso and broth.
- Garnish with diced colored peppers and spring onions.
- To add a dose of probiotics to your soup use either homemade miso or buy miso with live culture. Adding the miso after cooling the soup with frozen peas, means it should be cool enough to avoid accidentally cooking the cultures in the miso.
- It really doesn’t matter what type of miso you use in this soup. However, here’s a handy guide to the flavors and colors of different types of miso.
Keywords: miso soup, vegan, gluten free, vegetarian, healthy, one-pot meal, 30 minutes or less, Asian-inspired, immune boosting