Healthy and delicious, this easy Miso Noodle Soup with Tofu is made with 7 simple ingredients and ready in 15 minutes!
This nourishing Miso Noodle Soup with Tofu is a perfect soup for 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 your not feeling well, but miso noodle soup is even better for you.
Miso is an immune systems 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 track. It’s also abundant with anti-oxidants, 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.
Tips For The Best Miso Noodle Bowl
Noodles: Any Asian style noodle will work well here. Choose from udon, ramen, soba, mung bean thread or rice noodles. I’ve used thick & hearty udon noodles here. I used the fresh noodles from a soup packet, minus the flavoring, found in the refrigerated section of the grocery store (they were by the tofu). You can find this style noodles at your local Asian grocery stores too. All the dried noodles can be found in the Asian (and some in the pasta) section of your local grocery store. Alternately, they can all be found at your local Asian grocery store.
Miso: 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). It depends entirely on what you prefer. White miso is the mellowest, yellow miso is a little bolder, and red miso is 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! FYI: To keep the nutritional integrity of the miso intact it should never be boiled. It won’t lose its flavor if you do but it will harm the healthful benefits. Always gently warm miso in liquid over medium – low heat. We want to keep the healthy bacteria intact.
Seaweed: 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 water/broth 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 differnt types of sea vegetables and how to use them: Cooking Healthy with Sea Vegetables
Tofu: Always use non-GMO and preferably organic whenever possible. Tofu is really cheap and organic tofu is only a few cents more per carton, go for the organic.
Vegetables: I simply used scallions and shredded carrots. They taste great fresh so I added them at serving but you can warm them in the water to soften if you like.
How To Make Miso Noodle Soup
- Cook the noodles according to package directions.
- To make the miso 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 cubed tofu and cooked noodles to the pot, continue to cook until warmed through.
It’s perfectly simple and delicious! Cheers to the simple life! :)
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 TOFU MISO NOODLE SOUP (7 Ingredients)
This simple, 7 ingredient miso noodle soup is healing, comforting and delicious!
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: Serves 2 - 3
- Category: Entree, Soup
- Cuisine: Vegan
- 1 package dried (9 oz) 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. non-gmo 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.
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