Miso Soup with Noodles

Hearty miso soup - a quick and easy one-pot meal

Miso soup with noodles and vegetables is a quick, healthy and delicious meal. It is a nourishing meal for when you have a cold or flu. Use fresh fermented miso for a dose of probiotics.


  • 2 tbsp oil 
  • 1 tbsp ginger, minced
  • 4 cloves garlic, 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 diced seaweed (wakame is traditional)
  • 1/2 lbs of noodles (sweet potato, rice or buckwheat soba)
  • 2 cup of sweet peas
  • 1 block of firm tofu, diced
  • 1/2 cup miso paste, mixed into 1 cup of water
  • 1 sweet coloured pepper, diced
  • 3 spring onions, diced
  • Salt, to taste


  1. Saute ginger and garlic until fragrant. 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 min).
  4. Turn off the heat and stir in the sweet peas.
  5. Meanwhile, mix miso paste with 1 cup of water until it is smooth. Then stir the miso into the soup and season the soup to taste. The amount of salt will depend on the saltiness of your miso and broth.
  6. Garnish with diced coloured peppers and spring onion.


  • This soup is perfect for swapping ingredients. Replace the noodles with wantons. Swap the sweet peas for finely shredded cabbage or bok choy. Replace the tofu with chunks of tempeh or cooked chicken. Mix and match for your own creation!
  • To add a dose of probiotics to your soup use either homemade miso or buy miso with a live culture (affiliate link.)

Keywords: miso soup, vegan, gluten free, vegetarian, healthy, one-pot meal, 30 minutes or less, Asian-inspired