Miso Noodle Soup

4.6 from 8 reviews

A restorative miso and soba noodle soup with vegetables, sort of like a vegetarian chicken noodle soup with an Asian spin.

Vegetarian miso noodle soup



  1. In a large saucepan, combine broth and water and bring the mixture to a boil. Add the soba noodles and return to boil, then reduce heat, cover and simmer for 5 minutes.
  2. Stir in the tofu, bell pepper, onions, miso, ginger, and 1/8 teaspoon crushed red pepper. Simmer, covered, for 3 minutes.
  3. Stir in the halved snow peas and carrot ribbons. Simmer, uncovered, for 1 minute more or until the peas are crisp-tender.
  4. Ladle soup into bowls and garnish with additional crushed red pepper and/or a light drizzle of sriracha, if desired.


Recipe adapted from BHG’s Asian chicken noodle soup.

▸ Nutrition Information

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