Miso Noodle Soup

It’s been cold and windy here in Boston, and I’ve been really craving some miso soup. I’ve been making this super simplified, quick and easy version for a year or two now, and it’s so delicious and satisfying.

My secret is using miso ginger broth from Trader Joe’s. This makes life SO easy, and the broth is really yummy and totally clean. All in all, this soup takes less than 30 minutes to make and will leave you with 8-10 good-size portions.

I’ve played around and used all different veggies in the soup, my favorite version is just with shitakes. The seaweed I get is the Emerald Cove nori from Whole Foods, but you can find seaweed almost anywhere these days.

I hope you find this soup to be comforting and satisying. Enjoy! 🙂

Miso Noodle Soup
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  • 1 package extra firm tofu
  • 8 oz. sliced shitake mushrooms
  • 2 cartons ginger miso soup
  • 1 tbsp. soy sauce or liquid aminos
  • 4 sheets nori- torn
  • 1 tbsp. sesame oil
  • 8 oz. soba or udon noodles


  1. Wrap tofu in paper towels and place something heavy over it to drain excess moisture.
  2. Cut tofu into 1/2 inch cubes.
  3. Heat 1/2 tbsp. sesame oil in dutch oven. Add tofu and cook until slightly browned. Add 1/2 tbsp. soy sauce or liquid aminos at the end and remove from the pot.
  4. Heat remaining 1/2 tbsp. sesame oil and add shitakes. Cook for about 5-7 minutes or until tender. Add remaining 1/2 tbsp. soy sauce or liquid aminos and cook for another minute.
  5. Add broth, tofu, and nori into the pot and bring to a boil. Reduce heat to medium low and simmer for 15 minutes.
  6. Meanwhile, heat a pot with water and cook pasta to directions on the box.
  7. To serve, add noodles to a bowl and ladle in the soup.

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