Go Back
+ servings
Miso Soba Noodle Soup with Tofu | Vegan
Print Recipe
5 from 2 votes

Miso Soba Noodle Soup

Nourish your gut with this 30 minute, probiotic and fiber filled miso soba noodle soup flavored with white miso paste and ginger and filled with bok choy, carrots, and mushrooms. Big bowls of this miso soup are the perfect way to warm up on cold days.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entree, Soup
Cuisine: Asian-inspired
Diet: Vegan
Servings: 4
Calories: 265kcal

Ingredients

  • 2 tablespoons canola oil
  • 8 ounces shiitake mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 tablespoon grated fresh ginger root
  • 6 cups low sodium vegetable broth
  • 1 lb baby bok choy, leaves separated
  • 3 ounces dried soba noodles
  • 3 tablespoons white miso paste
  • 7 oz medium firm tofu, cut into 1/2" cubes

To Serve:

  • 1 carrots, ribbons or juilienned
  • cilantro, green onion, sesame seeds, sriracha

Instructions

  • In a large stock pot, add the oil and sliced mushrooms. Saute until softened and starting to brown. Add the garlic and ginger and stir fry for another minute.
  • Pour in the broth and bok choy. Bring to a simmer and then add the soba noodles. Cook for 6-8 minutes or until soba noodles are cooked.
  • Take out about 1/2 cup of the broth and to a small bowl with the miso. Whisk to dissolve the miso then add it to the pot with the rest of the soup. Stir in the tofu and cook a minute or two. Turn off the heat and divide into bowls to serve.
  • Garnish with toppings (cilantro, green onion, sesame seeds, sriracha) as desired.

Notes

  • Make this recipe gluten free by using soba noodles made from 100% buckwheat flour and miso. Make it low carb or keto by using zucchini noodles or shirataki noodles in place of the soba noodles.
  • Make sure to dissolve the miso in some hot broth before adding it to the rest of the soup for best results. You also want to add it at the end of cooking as it will lose a lot of its flavor and aroma while also killing the beneficial probiotics if it is allowed to boil in the soup.
  • If you have leftovers, note that the soba noodles do soften as they are stored in the soup broth in the refrigerator. I find that it is best to eat this soup within one, maybe 2 days of cooking.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 33g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 736mg | Potassium: 591mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7625IU | Vitamin C: 52mg | Calcium: 203mg | Iron: 3mg