Looking for a quick and healthy weeknight meal? This Japanese noodle soup is warm, rich and filling. Best of all, it can be made from whatever you have kicking around your refrigerator. Make it gluten free, vegan or keto.
Mix and Match Toppings
I love recipes that allow for flexibility and experimentation. I created this recipe to work with whatever I get in my weekly farm box. It’s also perfect for dinner parties where I’m serving people with a variety of different diets.
Here are some suggested ingredients:
- Noodles:
- Use soba noodles for a traditional Japanese soup.
- Rice noodles are a delicious gluten free alternative.
- And kelp noodles are a great keto alternative.
- Protein: The recipe is meant to make 4 servings, so use enough protein to serve four people. It’s also fun to mix multiple types of protein.
- Tofu should be pressed, drained, then sauteed separately from the vegetables.
- Boiled eggs are a really simple option. I like 7 minute eggs, which are slightly soft in the yolks.
- Use strips of cooked chicken, beef or pork.
- Even a handful of toasted peanuts tossed on top will give a dose of protein.
- Vegetables: Really any combination of fresh vegetables will work in this soup. The only trick is to cook the vegetables until they are soft but not mushy. If you are using a mix of vegetables, saute the harder vegetables first, then add the softer vegetables towards the end.
- Traditional vegetables include: carrots, mushrooms, peppers, broccoli, snow peas, cabbage or Asian greens.
Japanese Noodle Soup
This soup starts with a rich miso broth as a based for all your favourite toppings. It is the perfect soup for a busy night as it is quick to prepare and can be made from whatever you have in your fridge. See the section above for some of my favourite combinations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
- Category: Soup
- Cuisine: Japanese
Ingredients
Broth:
- 3 cups of stock
- 3 cups water
- 2 garlic cloves
- 4 tbsp soy sauce
- 1” piece of ginger
- 1/4 cup of miso paste (stir in at the end)
- 1 tsp salt, to taste
Remaining Ingredients:
- 375g noodles
- 4 cups of vegetables
- 4 servings of protein (see section above for details)
Garnish:
- Sprinkle of sesame seeds
- Sliced spring onions
Instructions
- Dice the garlic and peel and grate the ginger.
- Combine all the stock ingredients except for the miso, bring to a boil, and simmer while the rest of the ingredients are being prepared.
- Slice the vegetables and saute them on high until they are nicely cooked.
- Prepare the protein as directed in the section above. (Boil eggs, saute tofu, etc.)
- When everything else is ready, add the noodles to the broth. Turn the soup off and cook the noodles until tender (about 6 minutes for rice noodles.)
- After the noodles are cooked, stir in the miso.
- Prepare each bowl as follows: start with a layer of noodles. Top with the vegetables and protein, then spoon on another ladle full of broth. Sprinkle on the garnish and serve.
Notes
- This soup is designed to suit all sorts of diets. It’s perfect whenever you have to serve a group with a bunch of different diets. Use gluten free noodles for a gluten free diet, tofu for a vegan dish, and skip the noodles altogether for a keto meal. See the section above for some suggested combinations.
- Adding miso at the end gives the soup a probiotic boost. Homemade miso is always probiotic. Miso in the refrigerated
(affiliate link) section of your grocery store is usually also alive. Just don’t add the miso until the broth has cooled slightly.
(affiliate link) section of your grocery store is usually also alive. Just don’t add the miso until the broth has cooled slightly.Keywords: probiotic, vegetarian, healthy, simple, one-pot meal, vegan, keto, paleo, egg free, dairy free, nut free, allergy free, 30 minutes or less
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