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Miso Noodle Soup with Tofu and Vegetables Recipe

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3.8 from 8 reviews

This comforting Miso Noodle Soup is a flavorful, plant-based dish packed with fresh vegetables, tender tofu, and delicate spaghetti noodles, all simmered in a savory miso-infused broth. Perfect for a wholesome and warming meal, it combines the umami richness of miso and sesame oil with a gentle kick from fresh ginger and optional red pepper flakes. Ready in just 30 minutes, it serves six and is ideal for a nutritious weeknight dinner or lunch.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegan

Ingredients

Soup Base

  • 4 cups (32 ounces) vegetable broth
  • 2 cups water
  • ¼ cup white miso
  • 1 to 2 tablespoons toasted sesame oil, to taste
  • 1 to 2 tablespoons tamari or soy sauce, to taste

Noodles & Protein

  • 4 ounces spaghetti noodles, broken in half
  • 1 (14-ounce) container extra-firm tofu, drained and sliced into small, bite-sized cubes

Vegetables & Aromatics

  • 1 medium red bell pepper, sliced into bite-size strips (about 1 ½ cups)
  • ⅓ cup thinly sliced green onions
  • 2 teaspoons grated fresh ginger
  • 1 cup fresh snow peas, halved crosswise
  • 1 medium carrot, peeled and ribboned using a vegetable peeler
  • ⅛ teaspoon red pepper flakes (optional)

Optional Garnishes

  • Additional red pepper flakes
  • Sriracha, for drizzling

Instructions

  1. Bring broth and water to boil. In a large saucepan or soup pot, combine the vegetable broth and water. Heat over high heat until the mixture comes to a full boil.
  2. Cook noodles briefly. Add the broken spaghetti noodles to the boiling broth, then reduce the heat slightly to return to a hearty simmer. Stir occasionally and cook for 3 minutes to start softening the noodles.
  3. Add tofu and vegetables. Stir in the cubed tofu, sliced red bell pepper, thinly sliced green onions, grated fresh ginger, and red pepper flakes if using. Bring the mixture back to a simmer, then cook for an additional 3 minutes to infuse flavors.
  4. Add snow peas and carrots. Stir in the halved snow peas and carrot ribbons. Continue simmering for 1 minute more or until the peas are crisp-tender and the noodles are fully cooked. Reduce the heat to low to prepare for adding miso.
  5. Incorporate miso paste. Ladle about ½ cup of hot broth into a small bowl. Whisk in the white miso paste until smooth and fully dissolved to avoid clumps.
  6. Combine miso mixture with soup. Pour the miso mixture back into the pot, stirring gently to incorporate evenly throughout the soup.
  7. Season and finish the soup. Stir in 1 tablespoon each of toasted sesame oil and tamari. Taste the soup, adding additional tamari for saltiness or extra sesame oil for richer flavor as preferred, up to 1 more tablespoon each.
  8. Serve with optional garnishes. Remove the soup from heat. Ladle into bowls and garnish with extra red pepper flakes and a light drizzle of sriracha if desired to add heat and visual appeal.

Notes

  • Use extra-firm tofu for best texture; drain well to avoid excess moisture
  • White miso has a milder flavor; do not boil miso directly to preserve its delicate taste and probiotics
  • Adjust tamari and sesame oil quantities to match your preferred saltiness and nutty flavor intensity
  • Optional red pepper flakes and sriracha can be added for more heat as desired
  • Spaghetti noodles can be substituted with soba, ramen, or udon noodles depending on preference
  • Ensure vegetables are cut uniformly for even cooking times
  • Vegetarian and vegan-friendly as long as using plant-based broth and tamari instead of regular soy sauce (which may contain fish)

Find it online: https://cheftinaskitchen.com/miso-noodle-soup-with-tofu-and-vegetables-recipe/