Japanese-inspired

Miso Mushroom Noodle Soup

A quick miso noodle soup with mushrooms, greens, tofu, ginger, and scallions for a comforting fermented-umami dinner.

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Miso Mushroom Noodle Soup

Miso belongs in the fermentation lane because it adds deep savory flavor quickly.

A spoonful can make a weeknight soup taste layered without needing homemade stock.

Mushrooms give the broth body, tofu adds protein, and greens make the bowl feel complete.

The key is adding miso off the boil so its flavor stays rounded instead of harsh.

Use whatever noodles you keep on hand.

Ramen, soba, or udon all work as long as you cook them separately or watch the timing so they do not over-soften in the broth.

For another recipe in this seed collection, try Miso Butter Salmon Rice Bowls or Red Lentil Dal with Spinach.

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Directions

  1. Warm oil in a soup pot over medium-high heat. Add mushrooms and cook for 6 minutes, until browned at the edges.
  2. Stir in garlic and ginger for 30 seconds.
  3. Add broth and bring to a simmer.
  4. Whisk miso with 1/2 cup hot broth in a small bowl, then stir it back into the pot off the boil.
  5. Add tofu, cooked noodles, and spinach. Warm gently until the spinach wilts.
  6. Serve with scallions and extra black pepper.

Nutrition

Nutrition Information

Estimated per serving: 390 calories, 20 g protein, 52 g carbohydrates, 12 g fat.

Variations

Recipe Variations

- Add a soft-boiled egg.
- Use bok choy instead of spinach.
- Add chili crisp for heat.

Notes

  • Do not boil the soup hard after adding miso.
  • Cook noodles separately if you expect leftovers.
  • A mix of shiitake and cremini mushrooms gives the broth more depth.

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