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September 29, 2010

Quick and easy recipe for miso soup with soba noodles and vegetables

Miso soup with soba noodles

Some soups make you feel healthy and powerful and tingly all over when you eat them. Others can accomplish that before you take a single spoonful. This is one of those soups. If you ever wondered what umami in a bowl might taste like, you'll know when you try this soup; buckwheat, carrots, soy sauce and mushrooms are all umami-rich foods. Soba (buckwheat noodles) often contain yam, and sometimes contain whole wheat flour, so if you're eating gluten-free, be sure to read the package label carefully. It takes just minutes to make this soup, which is guaranteed to cure whatever ails you, but please don't wait until you have the sniffles to make it.

Miso soup with soba noodles and vegetables

Serves 4.


5 cups water
3 oz soba noodles
2 Tbsp miso
3 oz baby spinach leaves
1 carrot, sliced thinly on the diagonal
3 mushrooms, sliced
1-2 tsp reduced-sodium soy sauce, to taste
1 scallion, thinly sliced on the diagonal
Black sesame seeds


In a stockpot or Dutch oven, bring the water to a boil over high heat. Remove 1 cup of the water in a glass measuring cup, and stir the miso into the measuring cup until it dissolves. Return the dissolved miso to the stockpot.

Add the soba, reduce heat to low, and cook for 2 minutes, stirring once or twice to make sure the noodles don't stick to the bottom of the pot. Add spinach, carrot, mushrooms, soy and scallions, and cook for 2-3 minutes, until the noodles are cooked and the carrots are softened.

Ladle into individual soup bowls, and garnish with black sesame seeds.

Print recipe only.


Posted by: Satonahat | September 30, 2010 at 06:20 AM

perfect for today, I was looking at a bag of miso just last night wondering if I was even using it correctly - thanks for this great soup I look forward to it.

Posted by: Kalynskitchen | September 30, 2010 at 07:55 PM

I have to buy miso. It's ridiculously hard to find in Utah. Love the color in this soup!

Posted by: Lydia | October 1, 2010 at 01:02 AM

Satonahat, the good thing about miso is that it lasts for a very long time, and a little goes a long way. This is the kind of soup that really makes you feel healthy just thinking about it.

Kalyn, wonder why miso is hard to find in your part of the world. Whole Foods will have it, of course, or a whole foods market.

Posted by: Val | October 3, 2010 at 01:35 AM

This looks excellent! I was wonder how to use the package of miso my mother had left in the fridge... Now I know :)

Posted by: Tami | February 19, 2011 at 07:41 PM

I think I am going to try this tonight! It looks great, and it's definitely soup weather.

Posted by: Jack Etsweiler | June 6, 2011 at 12:20 PM

I wonder if the diluted miso couldn't be added at the last minute. There are enzymes that are killed by extended exposure to extreme temperature. Excellent recipe! I'll add it to my repertoire, starting tonight.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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