Miso Noodle Soup

Miso Noodle Soup

The soup is surprisingly easy to make, and I kept going back for more slurps because of the tempting tastes of miso and ginger.


  • 12 cups water and 4 cups vegetable broth
  • 1 (14-ounce) carton of extra-firm tofu, rinsed and divided into small, bite-sized chunks 3 ounces of soba noodles, divided in half
  • 1 medium red bell pepper, thinly chopped into pieces.
  • Sliced green onions in a cup
  • one teaspoon of white miso
  • one tablespoon of freshly grated ginger
  • 1/8 teaspoon of red pepper flakes
  • Fresh snow peas, cut in half crosswise, one cup.
  • 1 carrot, veggie peeler-peeled and ribboned
  • For more spice, add additional red pepper or sriracha.


  • Heat the mixture to a boil in a big pot by combining the broth and water.
  • Soba noodles should be added, brought back to a boil, and then simmered for 5 minutes with the heat reduced.
  • Add the tofu, miso, ginger, onion, bell pepper, and 1/8 teaspoon of chopped red pepper.
  • 3 minutes of covered simmering.
  • Add the snow pea halves and carrots ribbons after stirring. Continue to boil, uncovered, for 1 more minute, or until the beans are tender-crisp.
  • Pour soup into dishes and top with extras.

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