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Make this easy Vegetable Noodle Miso Soup for dinner tonight! It’s simple to make on the stove in under 30 minutes. It’s naturally vegan, and since it’s made with rice noodles, it’s also gluten-free. You can customize the soup with whatever vegetables you have on hand.
Despite warming temperatures and sunny, 70°F days here in San Diego…I’m still always craving hot, steamy soup. It never truly gets cold here, but all year long, I eat soup like it does. Especially right now – I’ve been battling a cold, and this Vegetable Miso Noodle Soup has been on repeat.
This soup is a magical healing soup, I swear! It’s my ultimate go-to for sick days. Because it’s a nutritional power house full of vegetables, ginger, garlic, and miso, it helps kick your immune system right back into gear. Did I mention it’s also incredibly delicious?
I’ve been sharing more and more of my favorite savory recipes on here (like this Vegan Caesar Salad and this Broccoli Chickpea Curry). Mostly, because whenever I’d share them on my Instagram stories, everyone wanted to know what I was making! It brings me so much joy to share them with you, too.
I hope you’ve been enjoying seeing my savory recipe favorites as much as the sweets! These are the meals I eat on a more regular, day-to-day basis, so it feels like giving a glimpse into my life to share them with you. I’m a soup girlie for sure, and I love sharing my favorite soup recipes with you – this is just the latest and greatest to be added to the collection!
This Vegetable Miso Noodle Soup is SO easy to make. It takes under 30 minutes and is super filling and delicious. You can also customize with what you’ve got on hand. Let’s chat about what you need to make it!
What you need to make Vegetable Miso Noodle Soup
- Toasted Sesame Oil: I love the delicious savory aroma and flavor of this oil! We use it here to saute our aromatics in.
- Green Onion: we split the green parts and the white parts for this recipe – sauteing the white parts, and saving the green parts to garnish at the end.
- Freshly Grated Ginger: the ginger adds a beautiful spice to the soup and smells so good! I always add extra when I’m sick.
- Fresh Garlic: it’s garlic! Need I say more? Ditto the above about adding more when I’m sick.
- Vegetable Broth: any vegetable broth will do (or even a meat broth if you’re not vegan) but I like using mushroom broth best here.
- Miso Paste: this adds so much beautiful umami flavor! Either white or chickpea miso works here – I typically have chickpea miso on hand.
- Vegetables: any combination of your favorite veggies works well for this recipe! This varies with what I’ve got around, but my favorite add-ins are mushrooms, edamame, carrots, & broccoli. A veggie stir fry mix works well, too.
- Tamari: this wheat-free version of soy sauce adds an extra depth of flavor. You could use regular soy sauce or coconut aminos if preferred!
- Maifun Brown Rice Noodles: These are my favorite noodles for this soup! They’re thin, similar to angel hair pasta, and cook SO quickly. Any rice noodles will do the trick, though. You could also skip the rice noodles and add vegetable noodles, too!
I hope that you love this quick & easy recipe for Vegetable Miso Noodle Soup as much as I do! It’s a staple in my house and always simmering on my stove on cooler days. I love having a container prepped and ready in the fridge for a quick lunch, and it is my go-to for sick days. I swear it has magical healing powers!
Enjoy, and let me know your thoughts if you decide to try it!
More recipes I think you’ll love…
5-Minute Creamy Peanut Noodles
These 5-Minute Creamy Peanut Noodles are ready in a flash – the perfect easy vegan meal! Made with gluten-free rice noodles, you can make the simple 5-ingredient miso peanut sauce while the noodles soak. This recipe yields one serving but is easy to multiply as needed.
One-Pot Miso Pasta with Mushrooms
This One-Pot Miso Pasta with Mushrooms is so creamy with coconut milk to keep it vegan, easy to make in just one pot, and so flavorful! This flavorful gluten-free pasta dish will become a weeknight staple – it’s ready in just 30 minutes!
Cabbage Cucumber Salad with Miso Sesame Dressing
This Cabbage Cucumber Salad is crunchy, refreshing, and easy to make ahead of time! It’s loaded with sesame seeds and green onions and tossed in an irresistibly delicious miso sesame dressing. It makes for the perfect stir-fry side dish, or add some protein and rice to make it a main dish!
Vegetable Noodle Miso Soup
Ingredients
- 1 tablespoon toasted sesame oil
- ½ cup chopped green onion, keep the greens and whites separated
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, minced
- 6 cups vegetable broth, I like using mushroom broth
- ¼ cup white or chickpea miso paste
- 2 to 3 cups veggies of your choice, I used 1 cup shiitake mushrooms, thinly sliced, 1/2 cup small broccoli florets, 2 fresh carrots, peeled & thinly sliced, & 1/2 cup edamame beans – you can also just buy a stir fry veggie mix
- 2 to 4 tablespoons tamari, to taste (coconut aminos or soy sauce can also be used)
- 4 ounces maifun brown rice noodles, half of the 8 ounce package
Instructions
- Heat a medium soup pot or saucepan to medium heat. Add the toasted sesame oil and when it’s shimmering, add the white parts of the green onion, ginger, and garlic. Cook for one minute, and then add the broth. Bring to a boil.1 tablespoon toasted sesame oil, ½ cup chopped green onion, 2 teaspoons freshly grated ginger, 2 cloves garlic, 6 cups vegetable broth
- In the meantime, place the miso paste into a small bowl, add a little hot water or broth and whisk until smooth. This will ensure it doesn’t clump. Set aside.¼ cup white or chickpea miso paste
- Add the veggies of your choice to the pot and simmer for 15 minutes, or until tender. When your veggies are almost tender, add the noodles. Cook for about two minutes (or however long your package says).2 to 3 cups veggies of your choice, 4 ounces maifun brown rice noodles
- Once the noodles are tender, remove from heat, add green onion tops, miso mixture, and tamari and stir to combine.2 to 4 tablespoons tamari
- Taste and add more miso or tamari if desired. Serve hot. Garnish with sesame seeds, if desired.
The results were beyond my expectations for my first attempt at miso soup. The only change was I cooked bean thread noodles in a separate pot and dished them out into five bowls. I used two cups of sliced mushrooms and 1/2 cup of thin delicate green beans. The technique of whisking the miso into a small amount of warm water worked like a charm. The miso was called Shiro Miso . Everything else was according to the recipe. Good job!
So thrilled you loved this recipe, Brenda! Thanks so much for sharing your feedback.
The family absolutely LOVED the soup! It was all eaten and I had to make a second pot!
So glad you enjoyed it, Marsha!
This soup sounds amazing and I can’t wait to try it! However, most soy products, like miso and soy sauce, actually aren’t gluten-free.
Hi Clare, that’s why this recipe calls for tamari which is gluten-free, and most miso is gluten-free as well that I’ve encountered!
Yum is the word! I used peas that I had on hand instead of the edamame. I also used half a jalapeño. This is such a great recipe that I was able to adjust to what I had on hand. The addition of shiitake mushrooms made this soup hearty.
Thanks for sharing!
Sounds wonderful! So glad you enjoyed it. Thanks for the feedback!
I think it would be better to cook the noodles first.. Otherwise the vegetables get soggy.
You can also precook the noodles and add them at the end.
Hi Laura, the noodles I use cook super quickly so it doesn’t make a huge difference in the veggies. If yours need to cook longer, you can add them earlier or cook separately.
This recipe turned out great. We all loved this soup! Thank you.
So thrilled you’re loving it, Suzanne. Thanks for the review!