Miso soup with noodles and stir-fried vegetables is one of those meals that feels like a hug in a bowl. It’s warming, comforting and vegan too!
When there is illness in the house I have always cook the one thing which is guaranteed to knock it out. The miso soup here is soothing and comforting but also packed full of ginger, which I have always believed gets rid of colds quicker than any sort of medicine. This may or may not be wishful thinking.
There are five different types of vegetable in the stir fry, which must go some way towards replenishing vitamins, and I put tofu in the broth too – which apparently cures almost everything; read the nutritional benefits here if you don’t believe me!
You can also make it in about 20 minutes, which is a bonus. Leftover broth can be slurped from a mug – it’s absolutely delicious!
If you love soup, why not try these 25+ of the Best Easy Soup Recipes out!
Ingredients, Substitutions and Variations
- Ginger – ginger packs all of the punch in the miso soup. You could also add a little bit of fresh chilli.
- Miso paste and mirin – these make the broth. If necessary, you can skip the mirin, but absolutely do not miss out the miso!
- Toasted sesame oil – I love to stir fry vegetables in sesame oil – it adds an incredible flavour. If needed, though, you can switch for vegetable oil.
- Garlic – use nice big cloves.
- Shiitake mushrooms, courgette, pak Choi, sugar snap peas, spring onions – these are the vegetables for the stir fry. You can pick and choose these as you like – leave out any you don’t fancy, add extras if you like. Grated carrot, edamame beans and spinach would be nice!
- Soy sauce – use dark or light.
- Sesame seeds – optional.
- Tofu – use firm or super firm tofu.
- Noodles – udon noodles work best, but medium or rice noodles would be fine too.
Top tips
- Give the broth as much time as you like It only needs 10 minutes, but if you have the time, you can let it simmer gently for up to an hour to deepen the flavours.
- Don’t overcook the noodles They just need a minute to warm through and separate. If you cook them for too long, they’ll get soft.
- Boost your toppings You can drizzle some chilli oil over the top of this for some amazing flavour, or top with a soft boiled egg (if you don’t need it to be vegan).
More noodle recipes:
- Thai Noodle Soup
- Chicken Ramen Noodle Soup
- Pan Fried Salmon with Coconut Noodle Broth
- Soy Glazed Salmon with Miso Noodle Broth
- Thai Green Noodle Soup with Pan Fried Sea Bass
- Vegetarian Satay Noodles
- Easy Pork Dan Dan Noodles
- Creamy Soy and Cucumber Noodles
- Kung Pao Stir Fry Beef With Noodles
- One Pan Baked Cod and Noodles
Miso Soup with Noodles and Stir-Fried Veg
April 20, 2024Ingredients
- 1 large chunk ginger
- 2 tbsps miso paste
- 2 tbsps mirin
- 1 tbsp toasted sesame oil
- 3 cloves garlic
- 70 g shiitake mushrooms
- 1 courgette
- 2 pak choi
- 200 g sugar snap peas
- 3 tbsps soy sauce
- 4 spring onions
- 2 tbsps sesame seeds
- 350 g tofu
- 450 g udon noodles the straight to wok ones
Instructions
- Peel and finely chop the ginger. Put a large pan filled with 1.5 litres water on the hob. Add the ginger, miso paste and mirin, stir, then bring to the boil and allow to simmer for 10 minutes.
- Meanwhile, heat the oil in a wok on a medium heat. Add the sliced garlic, fry for 15 seconds.
- Tip in the sliced mushrooms and sliced courgette. Stir fry for another minute, then add the sliced pak choi, whole sugar snap peas and soy sauce. Stir fry for another 2-3 minutes.
- Stir in the sliced spring onions and sesame seeds.
- Chop the tofu into 1cm cubes and add to the soup along with the noodles. Bring back to the boil for 1 minute.
- To serve, use tongs to lift a serving of noodles and tofu into each bowl. Top with a generous serving of the veg and then ladle over the soup. Enjoy!
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What a delicious miso soup! I love this type of brothy soup, it’s so comforting on a stressful day.
This was such yummy comforting soup! Thank you so much for the recipe!
I love miso soup and this recipe is great with added noodles and veggies giving it more substance to the meal. Thanks!
I recently made the Miso Soup with Noodles and Stir-fried Vegetables from What to Have for Dinner Tonight, and it was a total winner! This dish truly feels like a warm hug in a bowl—so comforting and satisfying. Thank you!
I love noodle with miso soup. It is one of my favorite Asian noodle dish. So refreshing and delicious.