Last updated on October 3rd, 2025
This Miso Vegetable Noodle Soup is a quick and easy, veggie-packed take on ramen that you can make in your own kitchen. For a more complete meal, simply add your protein of choice!
This recipe features two of my pantry essentials during our colder months — white miso (soybean) paste and Japanese buckwheat (soba) noodles. More than just a delicious way to make one of our all time favourite restaurant meals at home, it’s nourishing, hydrating and a little heartier thanks to the buckwheat noodles.
Here’s everything you’ll need to make this Miso Vegetable Noodle Soup
- Avocado or extra-virgin olive oil
- 2 garlic cloves
- Freshly grated ginger
- 6 cups water
- White (shiro) miso
- Soy sauce (swap for tamari or coconut aminos)
- Cremini mushrooms
- Buckwheat (soba) noodles
- 1 carrot
- Baby spinach
- Optional toppings — green onions sliced on the bias, sesame seeds and/or daikon radish microgreens
What is white (shiro) miso?
White miso is a fermented paste made with rice and soybeans and forms the base for a lot of Japanese recipes. It has a mild umami flavour with a nutty sweetness that works well in soups, noodle dishes and dressings. Some versions are made with barley, wheat or other grains and contain gluten, so be sure to read the label if you’re looking for a gluten free option.
The garlicky, ginger-infused broth in this miso vegetable noodle soup has also become a go-to immunity booster for us during the colder months. To make it a more filling meal, top it with a 7-minute soft-boiled egg, stir in 100-150g firm tofu (pressed and cubed) or rotisserie chicken together with the spinach just before serving. It truly makes the perfect cozy weekend or game day lunch!
5 more delicious recipes to try
Miso Avocado Toast with Eggs and Greens
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And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Miso Vegetable Noodle Soup
Equipment
- Cutting board
Ingredients
- 1 tablespoon avocado or extra-virgin olive oil
- 2 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 6 cups filtered water
- 1 tablespoon white (shiro) miso soybean paste
- 1 tablespoon soy sauce sub tamari or coconut aminos
- 3.5 oz cremini mushrooms
- 4 oz buckwheat soba noodles
- 1 carrot sliced (or about 1/2 cup julienned)
- 2 cups baby spinach
- Optional toppings — 2 green onions sliced on the bias, 2 teaspoons (6 g) sesame seeds and/or daikon radish microgreens
Instructions
- In a large soup pot or Dutch oven, sauté garlic and ginger in avocado oil for 2-3 minutes just until fragrant
- Add water, miso, soy sauce and mushrooms and bring to the boil.
- Turn heat to simmer then add the noodles and carrot. Cook for another 2-3 minutes just until the buckwheat noodles soften. Remove from heat.
- Stir in spinach and transfer to two large soup bowls, add your toppings of choice and serve!
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