Ten-Minute Miso Noodle Soup Recipe

Introduction

This Ten-Minute Miso Noodle Soup is a quick and comforting meal perfect for busy days. Packed with nutritious vegetables and flavorful miso broth, it’s both satisfying and easy to customize. Whether you want a light lunch or a cozy dinner, this recipe delivers warmth in every spoonful.

Ingredients

• 4 cups water + 1 tablespoon warm water (reserved)
• 2 bundles soba noodles (or ⅔ of a package)
• 2 green onions (white parts diced, greens reserved and sliced into thin circles)
• 4 tablespoons yellow miso paste
• Your favorite vegetables, such as:
• 2 carrots (sliced)
• 1 cup broccoli florets
• 1 cup kale or Swiss chard ribbons
• ¼ cup mushrooms (sliced)
• ¼ cup firm tofu (cubed, optional)
• 1 sheet nori (cut into squares, optional)

Instructions

1. Step 1: Put 4 cups of water in a pot and bring it to a boil.
2. Step 2: Add the diced white parts of green onions and soba noodles to the boiling water. Cook for 3 minutes.
3. Step 3: While the noodles cook, place the miso paste in a small bowl and stir in the reserved 1 tablespoon of warm water until smooth and lump-free. Set aside.
4. Step 4: After the noodles and onions have boiled for 3 minutes, reduce the heat to a simmer. Add your chosen vegetables and nori squares. Let simmer gently for 2–3 minutes until vegetables are tender.
5. Step 5: Stir in the miso mixture and tofu cubes, if using. Heat for 1–2 minutes more, making sure the soup does not return to a boil to preserve the miso’s delicate flavors.
6. Step 6: Remove the pot from heat. Ladle the soup into bowls and garnish with the sliced green onion tops if desired. Serve immediately.

Tips & Variations

• Use any vegetables you have on hand; bell peppers or snap peas also work well.
• For a vegan option, omit the tofu or replace with tempeh or edamame beans.
• Be careful not to boil the miso after adding it to keep its nutritional benefits intact.
• Substitute soba noodles with udon or ramen noodles for a different texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove without boiling to preserve flavor and nutrients. Add fresh garnishes after reheating for the best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant miso soup packets instead of miso paste?

Instant miso packets are convenient but may contain additives and less authentic flavor. Using fresh miso paste provides better taste and control over saltiness.

What if I don’t have soba noodles?

You can substitute soba noodles with other noodles like udon, ramen, or even rice noodles. Adjust cooking time accordingly based on the noodle type.

Ten-Minute Miso Noodle Soup Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

This Ten-Minute Miso Noodle Soup is a quick, comforting, and flavorful dish featuring soba noodles, vibrant vegetables, and savory yellow miso paste. Perfect for a nourishing lunch or dinner, this recipe comes together rapidly on the stovetop, offering a warm, umami-rich broth enhanced with optional tofu and nori for added texture and nutrition.

• Author: Emma
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Broth and Base

• 4 cups water
• 1 tablespoon warm water (reserved)
• 4 tablespoons yellow miso paste

Noodles

• 2 bundles soba noodles (or ⅔ of a package)

Vegetables

• 2 green onions (white parts diced, greens sliced into thin circles and reserved)
• 2 carrots (sliced)
• 1 cup broccoli florets
• 1 cup kale or Swiss chard ribbons
• ¼ cup mushrooms (sliced)

Optional Additions

• ¼ cup firm tofu (cubed)
• 1 sheet nori (cut into squares)

Instructions

1. Boil water: Place 4 cups of water in a pot and bring to a rolling boil over high heat.
2. Add onions and noodles: Add diced white parts of green onions and soba noodles to the boiling water. Boil for 3 minutes until noodles start to soften.
3. Prepare miso paste: While noodles cook, combine 4 tablespoons of yellow miso paste with 1 tablespoon of warm water in a small bowl. Stir thoroughly until the mixture is smooth and lump-free. Set aside.
4. Simmer vegetables and nori: Reduce heat to a gentle simmer. Add sliced carrots, broccoli florets, kale or Swiss chard ribbons, sliced mushrooms, and nori squares to the pot. Let simmer for 2 to 3 minutes, cooking the vegetables until tender but still vibrant.
5. Add miso and tofu: Stir in the prepared miso mixture and cubed tofu if using. Warm the soup for 1 to 2 minutes, making sure it does not boil to preserve the miso’s flavor and probiotics.
6. Serve: Remove the pot from heat. Ladle the soup into bowls and garnish with the reserved green onion greens for a fresh finish.

Notes

• Do not let the soup boil after adding miso paste to retain its enzymatic benefits and flavor.
• Feel free to substitute soba noodles with any other thin noodles like udon or ramen.
• Add protein such as tofu for a vegetarian option or cooked chicken for a non-vegetarian variant.
• Vegetables can be varied depending on preference and seasonality.
• Use low-sodium miso paste for a salt-conscious diet.

Keywords: Miso soup, soba noodles, quick soup, Japanese soup, vegetarian soup, healthy soup, miso noodle soup