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Soba Miso Soup + Roasted Vegetables

Soba Miso Soup features roasted vegetables and buckwheat noodles in a warm miso broth for a hearty and nutrient-dense meal perfect for a healthy vegan lunch and dinner! Gluten-free recipe.

top down view of bowl with serving of soba miso soup with vegetables and items surrounding.

Soups have been a big part of my winter meals lately. They are warming and so easy to throw together.

This soba miso soup with roasted veggies was something I threw together on a whim. I thought it was ultimately good enough for the recipe collection, so here it is!

It fits my criteria for being simple to pull together, has versatility and is fairly well-balanced. Plus, it only requires a handful of ingredients!

Enjoy this soup. It’s filling, flavorful, and so easy to make. Win, win, win!

top down view of ingredients used to make soba miso soup with vegetables.

Ingredients You’ll Need

In this miso soup recipe, vegetables are roasted until tender and served with soba noodles and warm miso broth for a healthy and filling vegan main dish.

Here is everything you will need:

  • Purple sweet potato (or any color)
  • Carrots
  • Brussels sprouts
  • Broccoli
  • Sesame oil – regular or toasted (toasted will have the most flavor)
  • 100% soba noodles – My favorites are these King Soba Noodles or  Eden Buckwheat Noodles from Amazon (affiliate links).
  • Miso – I used red, use your favorite
  • Scallions
  • Toasted sesame seeds (raw black and/or white are great too)
  • Greens – pea shoots, sprouts or greens and/or cilantro
top down view of roasted veggies on a baking sheet.

How To Make Soba Miso Soup

Roasted Vegetables

  • Now, I know roasting vegetables and adding them to soup is not typical. But I’ll be darned if it doesn’t taste great and make life simple. I gently roasted them just until softened, about 20 – 25 minutes with an oven temp of 400 degrees. Chop the veggies on the smaller side so they cook faster.
side by side photos of cooked soba noodles in a white colander and miso soup warmed in a wok.

Soba Noodles

  • Soba noodles are just as easy and cook pretty much the same as any other noodle. When done, just be sure to rinse well under cool running water.

Miso Broth

  • The miso broth is super easy to make. Just heat the water and add the miso paste. I’m in love with red miso at the moment (it’s robust & flavorful) but you can use your favorite. You may even like to add a tablespoon or so of tahini to the broth for something different.

Top Tips

  • Don’t boil miso soup. Boiling miso soup will kill the beneficial probiotics that are so good for you! It’s best to gently warm the liquids and add the miso paste towards the end of cooking. This ensures the integrity (health benefits) of the miso paste is at its highest.
  • Change up the veggies. Feel free to use your own mix of vegetables. Omit the Brussels sprouts if you don’t care for them. When in season, try adding butternut or kabocha squash. I’ve used butternut squash in place of sweet potato, and it was delicious!
  • Add more protein. For additional protein, add a serving of cubed organic tofu (firm or extra firm).

top down view of bowl with serving of soba miso soup with vegetables and items surrounding.

Adjusting For Dietary Restrictions

  • Gluten-Free: To keep this gluten-free, stick with 100% buckwheat noodles. Some buckwheat noodles are made with a combination of wheat flour and buckwheat flour, making them not truly GF.
  • Soy-Free: If avoiding soy, use a miso paste that doesn’t contain soy such as chickpea miso or brown rice miso.

How To Store Leftovers

Leftovers can be stored in the refrigerator for up to 3 – 4 days in a covered container.

Serving Suggestions

Add some freshness to the soup with sliced scallions, a few greens, and cilantro if you have it on hand. A squeeze of lime and/or dash (or two) of sriracha isn’t a bad idea either!

top down view of bowl with serving of soba miso soup with vegetables and items surrounding.

More Easy Soba Recipes!

If you try this soba miso soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Loaded with vegetables, this soba miso soup with buckwheat noodles is a hearty, nourishing bowl of goodness!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: Serves 2
  • Category: Entree
  • Cuisine: Vegan, Gluten Free


  • 1 purple sweet potato (or any color), peeled and cut into 1/2 inch cubes
  • 2 carrots, sliced diagonally
  • 1/2 cup brussels sprouts, quartered
  • 2/3 cup broccoli florets
  • drizzle of sesame oil
  • 1 package (9 oz.) 100% soba noodles (I love these King Soba Noodles (affiliate links))
  • 56 tablespoons miso (I used red, use your favorite)
  • 4 cups water


  • 2 scallions, sliced
  • toasted sesame seeds (raw black and/or white are great too)
  • handful of greens (pea shoots, sprouts, greens and/or cilantro)


Preheat oven to 400 degrees F.

Roast veggies: Place veggies on a large rimmed baking sheet that’s lightly greased or lined with a silpat or parchment paper. Add a drizzle of oil and toss well. Add a sprinkle of salt over top. Place sheet on the middle rack and cook for about 25 minutes stirring every 10 minutes, vegetables are done when just fork tender.

Noodles: Cook your soba noodles according to the package directions. Be sure to use a large pot filled just under half way when cooking soba noodles. Once the noodles have come to a boil, the water tends to foam up quickly and overflow (ugg, I’ve learned from experience). Pay attention and reduce the heat as needed to prevent the water from boiling over while keeping the water at a gentle rolling boil. Most importantly, when done rinse the noodles right away under cool running water to keep them from cooking (or else you’ll have mushy noodles on your hands).

Miso Broth: Heat your water in a small pan until nicely warmed, but not boiling, (use the pot the noodles were cooked in to save a dish). Remove from heat, add miso and mix until miso is dissolved. This keeps the miso from overheating and killing the beneficial probiotics. You can opt to keep it on the burner on low to keep warm until veggies are done.

Assemble soup: Add noodles and vegetables to your serving bowl, top with broth and add a few of the garnishes. Some other optional garnishes would be a dash or two of sriracha or red pepper flakes.

Serves 2 – 3

Store: Leftovers can be kept in the refrigerator for up to 4 days in a covered container.


Try adding a tablespoon of tahini to the broth for something different, it will add creaminess.

No need to use all these vegetables, 3 types is enough. You may opt to use either the brussels sprouts or broccoli. You can also try using butternut or kabocha squash in place or along with the sweet potato. I used butternut squash in my first attempt and it was delicious!

The smaller you cube your vegetables the quicker they cook.

Add a serving of cubed organic tofu (firm or extra firm) for added protein.

For the noodles, it’s 4 servings per package but I can easily eat half a package myself which is why I suggest this serves 2 – 3.

Soy-free: Use chickpea or brown rice miso.

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  1. Jamie Merriam says:

    Not only does it look delicious, but I'd be tempted to hang a picture of this on my wall. The diversity in colour is absolutely beautiful. Also, it has carrots and sweet potatoes in it which are two of my favourite foods for sure. I can't wait to try this!

  2. Just made this for dinner. Amazing! And so simple, which is great

  3. wow! This soup looks amazing! I love it!I'm dying to give your recipe a try!

    PS. I'm organizing a chocolate contest on my bilingual blog. Maybe you'd like to join us? :)

  4. Made this last night. It was great. My boyfriend went back for a second bowl. Just discovered your site and I am so happy!

    1. julie@thesimpleveganista says:

      Yay! So glad you both enjoyed it! :)

  5. kristie {birch and wild} says:

    This looks lovely and so warming.

  6. Anonymous says:

    I love miso soup. It's the ultimate comfort food. I also been known to eat a double serving of soba noodles. Glad to know I'm not alone :)

    1. julie@thesimpleveganista says:

      Yes, one serving is never enough! ;)

  7. Mmm this looks delicious! It's so colourful! I've been on a big miso kick lately so I'll be sure to give this a try. Soups are perfect for the cold and dreary weather we've been having lately.

  8. I just made this. So good! Only, I had to take the broccoli and brussels sprouts out of the oven at least 15 minutes before the potato and carrots as they were done way before, which was fine. I just set them aside on a plate. Great recipe!

    1. Julie | The Simple Veganista says:

      I’m so glad you liked it! I guess I got lucky with my veggies cooking about the same time. I may have left my potatoes a little al dente, and my brussels were on the smaller side which could be the reason. But it sounds like you took care of it and made it work. Thank you so much for sharing and the positive feedback! Cheers :)

  9. Anonymous says:

    OMG this looks insane!! Can't wait to try it at home!! Thanks for your beautiful, delicious and inspiring recipes!! :D

    1. julie@thesimpleveganista says:

      You're so welcome! I hope you love it as much as I did! Cheers :)

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