Hearty Miso Soup with Noodles

This simple miso soup with noodles is perfect for when you have a cold or flu

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!


Units Scale
  • 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


  1. 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.
  2. Add the broth and wakame. Bring to a boil and simmer for 5 minutes.
  3. Then add noodles and tofu and simmer until the noodles are cooked (about 7 minutes).
  4. Turn off the heat and stir in the frozen peas.
  5. 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.
  6. 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