Easy Miso Vegetable Noodle Soup
Last updated on June 24th, 2026
This Easy Miso Vegetable Noodle Soup is a quick, veggie-packed take on ramen that you can make in your own kitchen.
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 Easy Miso Vegetable Noodle Soup
- Olive oil
- 2 garlic cloves, minced or finely chopped
- Freshly grated ginger
- 6 cups water
- Soy sauce (swap for tamari or coconut aminos)
- Cremini mushrooms
- Buckwheat (soba) noodles
- 1 carrot
- White (shiro) miso
- 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.
A few helpful tips for making soup with miso
🥢 The secret to perfect noodles
Because this nourishing recipe is scaled for two portions to be enjoyed fresh off the stove, dropping your buckwheat noodles straight into the pot with the carrots is a fantastic time-saver!
Just remember that this is strictly a ‘serve immediately’ dish—like any great restaurant-style ramen bowl featuring tender fresh greens.
If you let the soup sit for too long before eating, the buckwheat noodles will continue to absorb the liquid and lose their shape while those vibrant greens will lose their crisp, bright bite.
Ladle it out into your favourite large bowls while it’s piping hot and dive right in for the ultimate comforting texture!
Made with ramen noodles, baby bok choy and farm fresh eggs.
My favourite cooking tip
To make it a more filling meal, top this Easy Miso Vegetable Noodle Soup with a couple of 7-minute soft-boiled eggs, or stir in 100-150 grams firm tofu (pressed and cubed) or rotisserie chicken together with your greens just before serving. There’s more than enough residual heat to warm them.
The garlic and ginger-infused broth in this Miso Vegetable Noodle Soup has become a go-to immunity booster for us during the colder months. It truly makes the perfect cozy weekend or game day lunch!
Try this Ginger Miso Dressing or these Miso Avocado Toasts with Eggs and Greens next.
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Easy Miso Vegetable Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced or finely chopped
- 1 tablespoon freshly grated ginger
- 6 cups water
- 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)
- 1 tablespoon white (shiro) miso soybean paste
- 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 olive oil for 2-3 minutes just until fragrant
- Add water, 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.
- In a small bowl, whisk white miso paste into a splash of warm broth until it forms a perfectly smooth liquid. Stir it into the soup together with the spinach then transfer soup to two large bowls. Add your toppings of choice and serve.
