Miso & Soba Noodle Soup


Want to make soup, but don’t have any broth? Miso paste is a convenient alternative. It’s also a lot less expensive; a cream-cheese-sized tub is only a few dollars, and it doesn’t go bad.

This soup is simple, fragrant, and filling. My bowl was full to the brim, yet all with healthy ingredients. All of the vegetables can be substituted with what you have, as well. This is the type of easy meal I want to throw together on a frigid winter day. I’d say it’s great to serve to a sick loved one, except that the noodles necessitate the use of chopsticks along with a spoon. That may be too much effort for someone who’s under the weather!


  • 3 1/2 cups water
  • 2 tbsp low-sodium soy sauce
  • 2 tsp rice vinegar
  • 1 tsp sugar
  • 2 carrots, thinly sliced
  • 3/4 cup frozen edamame
  • 3 heads baby bok choy, chopped
  • 1 tbsp freshly grated ginger
  • 1/4 tsp onion powder
  • 3 tbsp miso paste
  • 3.5 oz soba noodles
  • 2 tsp sesame oil
  • 1/4 cup fresh cilantro leaves



  1. Put water, soy sauce, rice vinegar, and sugar in a large pot and bring to a boil.
  2. Add carrots, edamame, bok choy, ginger, and onion powder to the boiling water, and turn down heat to a simmer. Add miso and stir until distributed. Simmer for 15 minutes.
  3. In a separate pot, boil 4 cups of water and add the soba noodles. Boil for 5 minutes (or according to package directions). Drain and divide into 2 soup bowls. IMG_5028
  4. Pour the soup over the noodles, splitting the liquid and vegetables evenly into the 2 bowls. Drizzle each bowl with half of the sesame oil, and top with cilantro before serving.


Serves 2. Active time 25 minutes; total time 30 minutes. Adapted from http://www.theconsciousdietitian.com/all-recipes/japanese-miso-and-soba-noodle-soup/


2 responses

  1. Pingback: Mini Zucchini and Carrot Bread for #LeftoversClub

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