Miso Soba Noodle Soup Recipe

Miso Soba Noodle Soup Recipe

This delicious miso soba noodle soup recipe takes about 10 mins to cook with the soba noodles, miso broth, and veggies! It’s a quick & tasty meal!

This miso soba noodle soup is vegan, high-protein, and packed with veggies! It’s also a one-pot recipe making it super easy to make & clean up! Feel free to cook your soba noodles separately and add in later if you want a thinner broth. Whether you want a thinner or thicker soup, I got you covered!

Miso Noodle Soup

Recipe for Miso Soba Noodle Soup

If you ever have miso paste sitting in your fridge for a long time, this miso soba noodle soup recipe is perfect to make with it.

What many people don’t know is that you don’t actually want to boil the miso into the soup (like other recipes do) as it can destory the fermentation properties and benefits of miso! But don’t worry, I have instructions on when to incorpoate miso paste into your soba noodle soup!

This miso soba noodle soup has a salty and savoury taste and can have a slight spice if you add gochugaru or hot sauce (optional). The soba noodles also had a subtle flavour and are nice and chewy! You can swap out the tofu with any other plant-based protein source – i like to use frozen edamame beans or chickpeas often if I don’t have tofu.

Miso Soba Noodle Soup Cheap Lazy Vegan

Ingredients for Miso Soba Noodle Soup

  • Soba Noodles
  • Miso Paste
  • Soy Sauce
  • Vegetables of choice:
    • Onion
    • Zucchini
    • Baby bok choy
    • Baby Spainch
    • Green Onions
  • Tofu or choice of protein

If you don’t have soba noodles, you can use any other noodles you’d like!

To make the recipe gluten-free, simply use gluten-free soy sauce and gluten-free buckwheat noodles.

To make recipe soy-free, simply swap the tofu with another protein source such as chickpeas and use a soy-free soy sauce alternative.


Miso Soba Noodle Soup

How To Make Miso Soba Noodle Soup (Vegan)

If you want to cook your soba noodles separately (for thinner soup broth), start by cooking the noodles according to the instructions. The soup’s broth will get quite thick if you cook the soba noodles with the broth together with everything (like I did) so if you want a thinner (more soupy) broth, I suggest you cook the noodles separately from the soup. If you want to make it the way I do in one-pot, start with the next step.

Add water or vegetable broth in a pot. If using water, I recommend adding kelp powder to the water for an amazing flavour. Whisk together to create a kelp broth. 

If you want a little spice in your soup, feel free to add gochugaru (optional).

Next, add soy sauce and bring to a boil. 

Now for the main star: miso! We don’t want to add the miso paste to the boiling water as it will destroy the fermentation properties and benefits of miso, so for now, put miso paste in a small bowl along with a few spoonfuls of the broth you made. Mix until miso paste is thinned out. Set aside for now. 

Next, add your vegetables of choice into the pot (i used onion, zucchini noodles, and baby bok choy) with your soft tofu (or edamame beans or chickpeas) and soba noodles (if not cooked separately). Boil until soba noodles have cooked (around 5 minutes), stirring often to prevent the noodles from sticking. 

Once noodles have cooked, turn the heat off and add in baby spinach (optional) and the thinned miso paste you set aside earlier. Mix well and stir in until spinach wilts and voila! Miso soba noodle soup! 

Feel free to add a little more water or vegetable broth if your soup is on the thicker side (unless you like that like me lol).

Transfer into a large serving bowl and top with green onions. Feel free to add in some chili oil, hot sauce, or serve with a side of kimchi.

Miso Soba Noodle Soup Recipe

Miso Soba Noodle Soup

This delicious miso soba noodle soup recipe takes about 10 mins to cook with the soba noodles, miso broth, and veggies! It's a quick & tasty meal!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Keyword: noodles, one pan, soup
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2
Calories: 227kcal

Equipment

  • Pot
  • Knife and cutting board

Ingredients

  • 1 serving soba noodles
  • 1 tbsp miso paste
  • 2.5 cups water or low sodium vegetable broth
  • 1/2 tsp kelp powder optional (i love adding it in with water)
  • 1 tsp gochugaru optional (Korean red pepper powder)
  • 1/2 tbsp soy sauce
  • 1/4 onion sliced thinly
  • 1/2 zucchini julienned, made into zucchini noodles (optional)
  • 1-2 baby bok choy rinsed
  • 1/2 block soft tofu cut into cubes
  • 1-2 cups spinach optional
  • 1-2 green onions chopped

Instructions

  • If you want to cook your soba noodles separately (for thinner soup broth), start by cooking the noodles according to the instructions. The soup's broth will get quite thick if you cook the soba noodles with the broth together with everything (like I did) so if you want a thinner (more soupy) broth, I suggest you cook the noodles separately from the soup. If you want to make it the way I do in one-pot, start with the next step.
  • Add water or vegetable broth in a pot. If using water, I recommend adding kelp powder to water for an amazing flavour. Whisk together to create a kelp broth. 
  • If you want a little spice in your soup, feel free to add gochugaru (optional).
  • Next, add soy sauce and bring to a boil. 
  • Now for the main star: miso! We don't want to add the miso paste to the boiling water as it will destroy the fermentation properties and benefits of miso, so for now, put miso paste in a small bowl along with a few spoonfuls of the broth you made. Mix until miso paste is thinned out. Set aside for now. 
  • Next, add your vegetables of choice into the pot (i used onion, zucchini noodles, and baby bok choy) with your soft tofu (or edamame beans or chickpeas) and soba noodles (if not cooked separately). Boil until soba noodles have cooked (around 5 minutes), stirring often to prevent the noodles from sticking. 
  • Once noodles have cooked, turn the heat off and add in baby spinach (optional) and the thinned miso paste you set aside earlier. Mix well and stir in until spinach wilts and voila! Miso soba noodle soup! 
  • Feel free to add a little more water or vegetable broth if your soup is on the thicker side (unless you like that like me lol).
  • Transfer into a large serving bowl and top with green onions. Feel free to add in some chili oil, hot sauce, or serve with a side of kimchi.

Nutrition

Calories: 227kcal | Carbohydrates: 31g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 887mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4383IU | Vitamin C: 41mg | Calcium: 245mg | Iron: 4mg

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3 thoughts on “Miso Soba Noodle Soup Recipe”

  1. 5 stars
    Omg girl this was delish!! You definitely have me hooked on gochugaru!! Never thought I could cook Korean food but you have showed me how easy it can be!! Tteok-bokki is my fav!! Thank you for your channel!!

    1. Cheap Lazy Vegan

      5 stars
      Yaaasss! Thanks so much for the comment & 5-star review! Means a lot to hear how much you enjoy my recipes❤️

  2. 5 stars
    So good! I used broccoli, carrots and cauliflower for vegetables and added some more miso for extra flavour! I also cooked the noodles separately because my pot was too full 😅 this was so filling and delish!

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