Miso Noodle Soup

Recipe by
40 minutes
| Servings: 4 persons

Fresh vegetables and a delicious miso noodle soup! Full of healthy veggies, ideal as a lunch or even as dinner. You absolutely have to try this one!

— This recipe originally appeared on http://degroenekeuken.be —


  • 1 to 2 tsp coconut oil
  • 1 leek, cut into small slices
  • 4 carrots, julienned
  • 1 paprika, julienned
  • 250 gr chestnut mushrooms, sliced
  • 1 zucchini, cut into half moons
  • 1 to 1,5 tbsp ginger
  • 1,5 l water
  • 2 tbsp (brown) rice miso
  • 3 tbsp tamari
  • 2 cubes vegetable stock
  • 250 gr bean sprouts
  • 250 gr chard, spinach or bok choy
  • 200 gr rice or soba noodles
  • 250 gr tempeh or tofu, diced
  • (roasted) sesame seeds
  • sesame oil


  1. Heat up some coconut oil in a wok on medium heat.
  2. Slice up the leek and add them to the wok. Do the same for the carrots, peppers, mushrooms and zucchini and let it stew for a while. Cut the ginger into small pieces and add it to the vegetables. Add the 1.5 l of water, the miso and the vegetable stock until it boils.
  3. Meanwhile, heat some coconut oil in a pan and add the tofu dices (leaked!). Fry the tofu until it’s light brown and crispy on the outside.
  4. When the soup is cooking for a few minutes, you can add the bean sprouts and the rice noodles. Let this cook for another 3 to 5 minutes. Only add the greens at the end so they are not overly cooked. You can add another 0.5 l of water to have some more broth (you can also add some vegetable stock, miso and soy sauce).
  5. Serve this soup in a large bowl, add some diced tofu or tempeh and sprinkle over some sesame oil and sesame seeds.

Tip: Some rice or soba noodles need more time to cook. You could add these to the broth from the beginning or you could cook them separately. This soup is at it’s best when the vegetables are still a little bit crunchy.

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