Healthy and delicious, this immune boosting, vegan Miso Noodle Soup with Tofu is easy to make using 7 simple ingredients and ready in just 15 minutes!
I love a good miso soup, which is why I have a few in the recipe collection like this Roasted Garlic Miso Soup, Soba Miso Soup, Carrot Miso Soup and Red Hot Miso Soup. All are easy to make and absolutely delicious!
This nourishing vegan Miso Noodle Soup with Tofu is another great addition and perfect when you’re feeling under the weather. Many people, at least here in the U.S., think of chicken noodle soup as the soup to sip on when you are not feeling well, but miso noodle soup is even better for you!
Miso is an immune system’s best friend. The fermenting process is what makes it so valuable to a healthy diet. Fermented foods are flourishing with healthy bacteria which help support and aid the digestive tract. It’s also abundant with antioxidants, essential minerals and healthy proteins.
So whether you’re feeling great or under the weather this miso noodle soup is a great vegan soup to have on the meal rotation. Find out more about the health benefits and concerns of Miso.
Ingredients You’ll Need
In this recipe, miso, noodles, tofu, carrots and seaweed are combined creating a simple miso noodle soup to enjoy anytime of day.
Here is everything you will need:
Any Asian style noodle will work well here – udon, ramen, soba, mung bean thread or rice noodles. I’ve used thick & hearty precooked packet udon noodles here, minus the flavoring, found in the refrigerated section of my local grocery store by the tofu. All the dried noodles can be found in the Asian section, and some in the pasta section, of your local grocery store. Alternatively, all the noodles mentioned can be found at your local Asian grocery store.
When choosing miso, go with your favorite type. I’ve used white miso here, but yellow and red miso would be great too. Even a combo of miso paste works. White miso is the mellowest, yellow miso is a little bolder, with red miso being the boldest of them all. Here’s a nice guide from The Kitchn on ‘What’s the Best Type of Miso for Miso Soup‘. I personally love them all!
I cut slivers of a nori sheet (super simple and doesn’t need to be soaked). You can also use wakame, dulse or kombu. Seaweed comes in flakes or pieces. Depending on what kind you choose you may need to soak it a bit. If using pieces, soak the seaweed to soften and then slice. Sometimes I crumble wakame into small pieces and add to the soup when heating (this way I don’t need to cut it, the pieces are small enough even after expanding). Soaking the seaweed in the soup while cooking will add a nice flavor to the soup base. Remove the seaweed with tongs, slice and place back into the soup. Here’s a great guide to a few different types of sea vegetables and how to use them: Cooking Healthy with Sea Vegetables
In this miso noodle soup recipe, use soft, firm or extra-firm tofu. I always suggest using non-GMO and preferably organic whenever possible. Tofu is really cheap and organic tofu is only a few cents more per carton – so why not go for the organic!
I simply used scallions and shredded carrots. They taste great fresh, so I usually just add them at serving, but you can warm them in the miso soup to soften if you like as I’ve done in this recipe.
How To Make Vegan Miso Noodle Soup
- Cook the noodles according to package directions. If using precooked noodles, skip this step.
- To make the miso soup, gently warm water/broth and miso paste over medium-low, stirring occasionally, until miso has dissolved. If using seaweed, add it with the soup.
- Add cubed tofu, scallions and carrots, and cooked noodles, continue cooking until warmed through.
That’s it, perfectly simple and delicious!
Now your soup is ready to enjoy – cheers to the simple life! :)
Adjusting For Dietary Restrictions
- Gluten-free: To make this miso noodle soup gluten free, use soba or rice noodles.
- Grain-free: Stick with 100% soba noodles (buckwheat is a seed, not a grain). My favorite are these King Soba Noodles (affiliate link).
- Soy-free: Use chickpea miso or brown rice miso. Omit the tofu.
This soup is filling enough to serve alone, but is even more hearty with a side. Here are a few of my favorite options:
- Serve with Vegan Kimchi, either on the side or add some right in the soup
- Serve with a bowl of white rice, brown rice or black rice.
- Pair with Raw Vegan Sushi Rolls or Avocado Cucumber Sushi Rolls.
More Easy Soup Recipes
- Simple Vegan Pho
- Vegan Asparagus + Red Lentil Soup
- Hearty Chickpea Noodle Soup
- Carrot Miso Soup
- Pasta Bean and Kale Soup
- Roasted Vegetable Miso Soup + Soba Noodles
If you try this easy miso noodle 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.Print
SIMPLE MISO NOODLE SOUP (7 Ingredients)
This simple, 7 ingredient miso noodle soup with tofu is healing, comforting and delicious! It’s naturally vegan and so healthy!
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: Serves 2 - 3 1x
- Category: Entree, Soup
- Cuisine: Vegan
- 1 package (9 oz) noodles (udon, soba, ramen, mung bean or rice noodles) or 2 packages (7 oz.) fresh udon noodles
- 5 cups of water or vegetable broth (or combo)
- 4 – 5 tablespoons miso (use your favorite)
- 7 oz. organic tofu (firm or extra-firm), cut into 1/2 inch cubes
- 1 nori sheet, cut into slivers or small handful of wakame or dulse
- 1 cup shredded carrots
- 2 – 3 scallions, thinly sliced
Noodles: Cook noodles according to package directions and set aside. If using the precooked or fresh noodles, simply add to the soup to warm through.
Heat soup: In a medium size pot, add water/broth and miso, gently heat over medium-low, stirring occasionally, until miso has dissolved. If using a seaweed that needs to be soaked, add it with the soup. It will add a nice flavor to the soup base. Remove the seaweed with tongs, slice and place back into the soup. Add tofu and noodles to the pot, continue to cook until warmed through.
Serve: Using tongs, place noodles in individual bowls. Ladle in the soup broth and tofu cubes. Add the shredded carrots, scallions and nori slivers (if using) over top and give a good stir. Enjoy this simple, healthy and delicious soup!
Serves 2 – 3
Store: Leftovers can be stored in the refrigerator for up to 5 days.
Gluten-free: To make this miso noodle soup gluten free, use 100% soba or rice noodles.
Grain-free: Use 100% soba buckwheat noodles.
Soy-free: Use chickpea miso or brown rice miso. Omit the tofu.
Keywords: vegan miso noodle soup
Updated: Miso Noodle Soup was originally published in May 2016. It has been retested and updated with new photos and helpful tips in March 2020.