top down view of bowl of miso noodle soup with tofu and items surrounding.

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4.8 from 5 reviews

This simple, 7 ingredient miso noodle soup with tofu is healing, comforting and delicious! It’s naturally vegan and so healthy!


Units Scale
  • 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
  • 45 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
  • 23 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.