This warming miso noodle soup is probably in my top 5 favorite recipes. It’s perfect for colder winter days, or for a cozy night in. The best part is how little time it takes to prepare!
A big part of the flavor comes from the mushrooms – I highly recommend using a variety of mushrooms to mix up the texture, but using just one is totally fine. My favorite for this soup are button, shiitake, shimeji, and maitake.
My favorite noodle in this soup is udon (which is also pictured) because of how thick they are, but you can swap it out for virtually any other noodle including:
- Soba Noodles. If you’re gluten-free, soba noodles are your best bet. They’re a great source of protein, fiber, and manganese.
- Banza Linguine Noodles. Another great gluten-free option, made from chickpeas. One serving contains 22g of protein, 8g of fiber, and 48g of carbs. Average pasta contains 13g of protein, 3g of fiber, and 71g of carbs.
- Kelp Noodles. Kelp noodles are a great option if you’re trying to lose weight. An entire bag has 18 calories! To prepare, you’ll need to drain and rinse the bag. While under water in your colander, use your hands to separate the noodles and rinse them with your hands. Add them to a hot bowl of water and add 2 tbsp of baking soda. Then, squeeze the juice of one lemon onto the noodles. Quickly use your hands to massage the noodles, then let sit for 5-10 minutes. Drain and rinse once again, and arrange on a paper towel to dry.
- Hearts of Palm Pasta. Hearts of palm pasta is the easiest to prepare – all you need to do is rinse it well under warm water. It is a bit crunchy, so you can boil it to soften it, but it won’t do much. If you’re making a seafood pasta, these are a great option. Try my VEGAN SCALLOP SCAMPI which feature the hearts of palm pasta.
Finding the right veggie broth is key for this recipe – traditional veggie broths go great in hearty noodle soups, but for an Asian inspired noodle soup like this, you’ll want something different. Some options you can try:
- Mushroom Broth. This is what I used, and it worked great – mushrooms are already a prominent flavor in this soup so it enhances that taste.
- Umami Boullion. If you choose this option, you’ll need to replace the amount of veggie broth called for with water. Then mix in about a tbsp worth of umami boullion, another tbsp of miso paste, and another tbsp of soy sauce (or tamari or coconut aminos.)
- Umami Powder. You can also use umami in the form of a powder – this one from Trader Joe’s is great, but any brand works. You’ll need to replace the amount of veggie broth called for with water, mix in an additional tbsp of miso paste, an additional tbsp of soy sauce (or tamari or coconut aminos) and about 1 tbsp of umami powder.
Miso Noodle Soup
- 8 oz udon noodles can sub for any other type of noodle
- 3 cups mushrooms I combined button, shiitake, shimeji, and maitake
- 6 heads baby bok choy
- 1/2 white or yellow onion, diced
- 1 tbsp minced garlic
- 1.5 cup corn
- 4 cups water
- 2 cup mushroom broth
- 2 tsp ginger powder
- 6 tbsp red miso paste
- 1/4 cup soy sauce, tamari, or coconut aminos
- 2 tbsp sesame seeds topping
- 2 tbsp diced green onions topping
- 1-2 tbsp sriracha optional topping
- heat onion & garlic in a large pot on medium-low heat. after a few minutes, add the mushrooms and cover with a lid - stir every few minutes or so. once the mushrooms cook all the way through (should be 15-20 minutes) transfer to a large bowl along with the liquid formed.
- in the now empty pot, add the corn. if it’s sticking to the pan, add a bit of oil spray. stir continuously and heat until lightly browned, about 10 minutes. transfer to the bowl of mushrooms.
- spray the pot with oil once again and add the bok choy. cook until slightly browned on both sides, then transfer to the bowl.
- to the pot add water, veggie broth, and miso paste and keep covered. after about 7-8 minutes, add the mushrooms, bok choy, corn, and ginger to the pot. let simmer on a medium heat for a few minutes then crank up the heat.
- once the soup is boiling, add the udon noodles. after 8 minutes, turn the heat down to a low heat and cook for about 20-30 minutes, this will allow the noodles to expand a bit.
- serve in a bowl & top with sesame seeds, chopped green onions, sriacha, and a pinch of sea salt.