20 minutes and 7 ingredients to a miso noodle soup perfect for a cold night, quick dinner or comfort for the nasty cold. Full of greens, protein and detoxifying properties to help give your health that extra boost!
This recipe was originally published on 1/18/2016
Simple soups are sometimes the best, especially when you can dress them up or down. This miso noodle soup is delicious quickly thrown together without the crispy tofu, or if you're feeling that extra oomph of effort it can be brought up a notch. You can even add more veggies if you're really feeling fun!
Soups are the best detox
There is nothing worse than a head cold, especially in the spring and summer. Hay fever is not my friend, but soups full of detoxifying ingredients filled with healthy nutrients are one of my besties.
My go to sick soup is always Asian in theme. I love the soothing flavor they have, and the goodness in what you fill them with is like no other. Miso is the perfect broth base, and the only other ingredients you need her to nail that flavor are Tamari/Soy Sauce and some Mirin. I call these my 3 wise men. They bring gifts of health wherever they go.
This soup is filled with great things that give back to your body:
- Portobello mushrooms: low in calories but high in fiber and B vitamins, add extra protein
- Bok choy: cruciferous veggie that is low in calories and has cancer fighting benefits, immune booster
- Miso: provides probiotics and helps improve digestion
Good for you and easy to make? No way!
This miso noodle soup is a breeze to throw together. If you ditch the crispy tofu, it literally comes together in under 20 minutes. This is what I call husband territory. Now marinating and baking a little tofu really isn't rocket science, but it does add an extra step which can be looked at as grounds for confusion.
No crispy tofu option:
- Make sauce.
- Chop bok choy and mushrooms.
- Saute mushrooms with sauce.
- Add bok choy and water.
- Serve with noodles and optional soft tofu.
Crispy tofu option:
- Marinate tofu.
- Bake tofu.
- Make sauce.
- Chop bok choy and mushrooms.
- Saute mushrooms with sauce.
- Add bok choy and water.
- Serve with noodles and crispy tofu.
If you like warm comforting soups, make sure you check out these recipes:
- Barley Mushroom Stew
- Chunky Tomato Bisque
- Healthy Tomato Soup Recipe
- Ultimate Creamy Winter Squash Soup
- Golden French Lentil Stew
- Roasted Butternut Squash Soup
20-Minute Low-Fat Detox Bok Choy Miso Noodle Soup
Ingredients
- 3 heads baby bok choy
- 2 portobello mushrooms
- 2 tablespoons chickpea miso paste
- 4 cups hot water (you can add more if you want a more mellow broth)
- 4 tablespoons Tamari or Soy Sauce (low sodium if needed, adjust amount for saltiness you prefer)
- 4 tablespoons Mirin (rice cooking wine)
- 16 ounces Asian noodles of choice , use less if you don't want as many noodles (I use Shirataki Spaghetti by Nasoya so they are very light)
- 16 ounces firm or extra firm tofu optional, omit for non soy version (can use less or more depending on specific brand package)
Crispy Tofu option (need this in addition to tofu above):
- 2 tablespoons chickpea miso paste
- 2 tablespoons hot water
- 4 tablespoons Tamari or Soy Sauce (low sodium if needed)
- 4 tablespoons Mirin (rice cooking wine)
Instructions
Soup:
- Coarsely chop the bok choy. Set aside.
- Thinly slice the portobello mushrooms. Set aside.
- Cut tofu into cubes if using (follow crispy tofu instructions below if making it crispy). Set aside.
- If your noodles are not already cooked, cook them according to package directions. If using the Shiratake noodles in water I used, then rinse them in a colander.
- Mix the miso and ¼ cup of the hot water in a small jar with a lid, use a tupperware or other container with a lid if you don't have a jar. Close the lid tight and shake well to dissolve the miso paste, you may need to use a fork to mash the chunks a bit.
- Once mostly dissolved, add the rest of the tamari/soy sauce and Mirin. Close the lid tight and shake again.
- Add the portobello mushrooms and the marinade to a pot and saute over medium heat for about 2 minutes, until the mushrooms begins to get soft.
- Add the bok choy and the rest of the hot water to the pot, cover and cook for 3 minutes or until the bok choy gets soft.
- Add tofu cubes if using (and not using the crispy tofu option).
- At this point, you can add the noodles or you can keep the noodles separate and add them to the bowls when you serve. If using Shiratake noodles, they will not get soft and mushy so adding them to the pot is perfect. However many other noodles may get overcooked and soft (which I cannot stand) if added directly to the soup.
- Serve hot in bowls! Add crispy tofu if using.
Crispy Tofu Option (can marinade the day before for optimal flavor):
- Add 2 tablespoons of hot water and 2 tablespoons of miso paste in a jar or container with lid. Close the lid tight and shake well to dissolve the miso paste, you may need to use a fork again to mash the chunks a bit.
- Once mostly dissolved, add 4 tablespoons of tamari/soy sauce and 4 tablespoons of Mirin. Close the lid tight and and shake again.
- Cut tofu into cubes and put into a deep dish. Pour marinade over the top. Allow to sit overnight or for about 5-10 minutes if you are making it the day of.
- Preheat oven to 450 F (230 C).
- Transfer marinated tofu cubes onto a parchment lined cookie sheet. I use a slotted spoon to do this. You can save the extra marinade to add to the soup if you want to add more flavor.
- Bake for 25 minutes, or until tofu is nice and crisp.
Notes
- You can use a white miso if you can’t find chickpea, but you may need a little more because it is a bit more mild. Test it out and adjust if needed.
- Nutrition facts and time in recipe is for the non crispy tofu option. If using crispy tofu, refer to your package for nutrition facts (it will also have a bit more sodium due to the marinade)
- Cut bok choy and mushrooms.
- Cook noodles if not using prepackaged cooked ones.
- Marinate tofu if making the crispy tofu option.
- Cut veggies (and tofu if using) nice and small and cook well.
- If doing crispy tofu, don't cook to crispy.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
yummy mummy kitchen
Yum! Miso Noodle Soup is a favorite with my kiddos.
veggiesdontbite
Mine too! That's a great thing!
Nicole
It's no fun for anyone when Mommy is out of commission! So sorry you felt so badly & hoping your recovery is quick so your littles can love on you again!
You are right about food not sounding good when you're sick. Thankfully, whenever I start to feel sick, I do crave green juices & kimchi. Those two things kick the cold out right away.
veggiesdontbite
Thanks Nicole! When mom is down, all falls apart. LOL! Luckily we are all on the mend! Fresh veggies and fruit are one of the first things I crave when I'm getting better!
Tara | Deliciously Declassified
Hope you're feeling better, Sophia! This soup looks so comforting 🙂
veggiesdontbite
Thanks Tara! Slowly but surely!
Emma @ Supper in the Suburbs
I'm so sorry to hear you've been feeling poorly but this soup really does look restorative! I hope it helped. I don't cook with miso enough so this recipe looks like a good place to start!
veggiesdontbite
Thanks Emma! Miso soup is the best when you're sick!
Mark, CompassandFork
Well this dish will help you recuperate Sophia. Such a healthy and good looking soup.
veggiesdontbite
Thanks so much! It's definitely the perfect soup for healing.
Annie @ Annie's Noms
There's nothing more comforting than homemade noodle soup, this looks wonderful! My fiancé would love it as he adores Bok choy!
veggiesdontbite
Thanks Annie! Congrats on the fiance! I wish you the best!
Just Jo
I hope you're back up and firing on all cylinders soon - it's awful feeling crowded (and sick) when you can't sit still usually. These noodles really do sound very tasty. I don't like bok choi (I've tried so many times!) but everything else are things I love. Thanks for the recipe!
veggiesdontbite
Thanks so much! We are slowly getting back to normal. I hate being sick, so thank goodness it's a rarity!
Sina @ Vegan Heaven
Oh, no! Being sick always sucks. I really hope you get better soon, Sophia! 🙂 The soup looks absolutely yummy! I love using miso for soups.
veggiesdontbite
Thanks Sina! Everyone seems to be on the mend. Now just healing and getting back to normal strength.
Dannii @ Hungry Healthy Happy
Oh no! I hope you feel better soon! Noodle soup always makes me feel better, even if it is just for an hour.
veggiesdontbite
Thank you Dannii! Yes, something about broth and noodles always does the trick.
Mandy
Oh, Sophia!!! I'm so sorry you've been sick! Glad you're starting to feel better though. This soup looks so comforting! ❤️
veggiesdontbite
Thanks Mandy! I better get to making another batch because it looks like it's spreading.
Adri
Oh dear! I am certainly sorry to hear that you have been ill. I hope this comment finds you well on the road to recovery., This soup is certain to help! It sounds delicious.
veggiesdontbite
Thank you Adri! Now one of my kids has it so it looks like I'll be making more of this.
Linda @ Veganosity
You poor thing! I'm happy to hear that you're feeling better, and that your husband is able to help you out. This soup sounds like just the thing to get you up and back to your routine in no time. Now get some rest! 🙂
veggiesdontbite
Thanks Linda! Man it was a bad one! My husband has been awesome, going a little nuts but awesome.
Jenn
I'm glad you are starting to feel better! Being sick is the worst!! I love brothy asian soups like this when I'm sick too. But I would eat it any time!
veggiesdontbite
Thanks Jen! It's especially hard being sick when you're not used to it, it's hard to not be able to do anything, especially play with my kiddos!
The Vegan 8
I'm so sorry you've been so sick girl 🙁 Stomach bugs are the WORST! I'm rarely ever sick either so if it happens, it's just a nightmare! I'm glad this soup made you heal and feel better. I love bok choy and just greens in general! This whole soup looks really light and comforting, just perfect. Hope you are doing much better today. xoxo
veggiesdontbite
Thanks Brandi! This was a killer one. I never get sick, even when the kids have had a stomach bug, I usually escape. But this time it was only me, which is so weird! Luckily I quarantined myself and so far no one else has gotten it! Thank goodness for awesome husbands!
The Vegan 8
I'm so glad you are all past it and you had a great spa day!! xx
veggiesdontbite
Thank you!!
Rebecca @ Strength and Sunshine
Bok choy is a great healing veggie! I love just chopping it up raw for veggie salads!
Hope you're back to 100% soon dear!!! Sending wellness!!!! xoxo
veggiesdontbite
I love it to Rebecca! Thanks so much, I'm slowly getting better. I'm never sick so this hit me hard!