Ginger Miso Soba Soup
A simple, healthy, and nourishing recipe for ginger miso soba soup with tofu, shiitake mushrooms, noodles, and lots of fresh vegetables. Hearty and packed with flavor from garlic, sesame, ginger, and miso paste, this easy soup is sure to become a fall and winter favorite! Gluten free and vegan friendly.
A cozy ginger miso soba soup
This has been a week made up entirely of Mondays. After the holiday deluge of over-eating, over-drinking, under-exercising and just generally not being the kindest to my body, this first week of January has been about recovery and hitting the reset button, and I know I’m not alone. We’re all in the midst of some sort of holiday detox, whether that means big kale salads and green smoothies, or simply paring back a bit from all the excesses of the season.
It’s still very much winter here – albeit a coastal winter, gentler than those of you in the midwest and east coast are currently experiencing – but still cold. The northern light is lower and even bluer than I imagined it could be when we first moved here over the summer. I can’t feign much interest in juice cleanses, but I do like the idea of a clean start. In the calm that follows – or rather begins – a new year.
I’m craving big bowls of healthy, healing… green. It’s the time of year for big, hearty bowls of grains and roasted vegetables, and certainly less sugar, but most of all: soups – flavorful, healing broths packed with goodness to warm you up from the inside out.
Why you’ll love this miso soba soup
When it comes to soup, I like lots of texture, particularly that lovely contrast between a warm, nourishing broth, and lots of fresh, raw veggies piled on top, that so often pops up in Asian-inspired recipes. I’ve been imagining a hearty miso soup for a while now, stocked with warming garlic and ginger, swirls of buckwheat soba noodles, chunks of tofu and a heaping of veggies.
The vegetables – in this case handfuls of chopped scallions, shitake mushrooms, lacinato kale leaves and radish sprouts – cook a bit when added to the soup, but maintain their freshness and a bit of crunch. Not particularly authentic, but nonetheless soul-satisfying.
The flavorful, ginger-y miso broth can easily be made in advance, and warmed up when chilly days beg for a restorative soup filled with fresh veggies (whatever you happen to have on hand at the moment). Happy cooking!!
And be sure to try these other cozy soup recipes next:
- Ginger noodle soup with Swiss chard
- Simple weeknight chicken ramen
- Butternut squash noodle soup
- Lemony kale and white bean soup
If you make this miso soba soup, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
PrintGinger Miso Soba Soup
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 2 Servings 1x
- Category: Dinner, Savory
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegetarian
Description
A simple, healthy, and nourishing recipe for ginger miso soba soup with tofu, shiitake mushrooms, noodles, and lots of fresh vegetables. Hearty and packed with flavor from garlic, sesame, ginger, and miso paste, this easy soup is sure to become a fall and winter favorite! Gluten free and vegan friendly.
Ingredients
Ginger Miso Broth
- 2 tsp vegetable or sesame oil
- 1/2 cup yellow onion, finely-minced
- 2 tsp fresh garlic, minced
- 1 Tbsp fresh ginger, minced (or use crushed ginger paste)
- 1 Tbsp low-sodium soy sauce or tamari ¹
- 4 cups (32 oz) rich chicken or vegetable broth ²
- 2 Tbsp miso paste (I use Miso Master or Westbrae Natural Mellow Red Miso)
- kosher salt and freshly-ground black pepper, to taste
For the Ginger Miso Soba Soup
- 4 oz soba noodles ¹
- 1/2 cup fresh shiitake mushrooms, roughly-chopped
- 1 cup (packed) kale leaves, roughly-chopped ³
- 7 oz firm or extra-firm tofu, cubed
- 1/2 cup scallions, chopped
- small handful of radish sprouts, pea shoots, bean sprouts, etc.
- sesame seeds and/or chili flakes, for serving
Instructions
Make the ginger miso broth
- Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened.
- Add the soy sauce, and stir to combine. Cook for another minute.
- Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.
- Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil).
Assemble the miso soba soup
- Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes.
- Meanwhile, add the mushrooms and kale to the simmering soup broth and cook for a minute or two to soften. Season with salt and pepper, to taste. Miso is naturally salty and full of umami flavor, so you may not need to add any additional salt.
- Divide the soba noodles and tofu between two large bowls. Pour the miso broth over the top and sprinkle with the scallions, sprouts, sesame seeds and chile flakes (if using). Serve warm. Enjoy!!
Notes
¹ For gluten-free noodle soup: Be sure to use gluten-free tamari and gluten-free ramen, rice noodles, or 100% buckwheat soba noodles.
² For vegan ginger noodle soup: simply use a great vegetable stock for the broth. Homemade stock is always best in a simple soup like this.
³ Feel free to swap out the kale for your favorite winter green(s), such as spinach, bok choy, or broccoli rabe.
Tip: While fresh will give you the very best flavor, I love the convenience of keeping jars of fresh minced garlic and crushed ginger in the refrigerator.
Keywords: ginger miso soba soup, soba soup, mushrooms, kale, easy, healthy
Having originally omitted, the sesame oil is a essential for the best broth flavor. Thank you for the recipe!
★★★★
Liked this recipe for it’s ease, followed recipe but had a few add-ins, used Trader Joe’s miso ginger soup, 2 tsp chicken broth, bagged baby greens of spinach, chard, and, kale, fresh mushrooms, pkg of frozen stir fry, udon noodles, and shrimp. It was good not to over cook shrimp and miso, but my husband added more spice. Made it with Baked Tofu from Cookie+Kate blog, for the crunch. Everyone liked it, very satisfying and light. Definitely make again!
Have you ever cooked the soba noodles in the broth? I’d thought I’d take your suggestion and try it. Ruined our dinner. Our soup turned into a bunch of goo. What could have been a beautiful soup full of organic veggies went down the drain.
Toddler devoured it, Husbands slurped merrily and I felt nourished and energized! Thank you for this!
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Just finished making this… Delicious! Your broth is awesome! I used different veggies… bok choy, scallions, and red cabbage. Thanks for the recipe!
Thanks so much, Rachel! Glad you enjoyed it!
this looks great, although i would defintely not recommend cooking the soba noodles in the soup as they will stick together and go mushy – you should always rinse them in cold water straight after cooking! then arrange in the bowl and pour the soup over. That said, I’m going to try this recipe out tomorrow night 🙂
Thanks, Lu! Hope you enjoy!
My girlfriend and I absolutely loved this. One suggestion: if you can get ahold of some katsuobushi (smoked/seasoned tuna flakes), putting some in during the 10-minute simmer at the end of Step 1 doesn’t hurt a bit. Just be sure to strain it out afterwards; it’s very strong!
★★★★★
Thanks, Tyler! So glad you and your girlfriend loved this one. Will definitely have to try this with some katsuobushi sometime 🙂
Do you think this can be made in advance and frozen in small portions for work lunches? Which parts should be left out until it is ready to be eaten? Thanks!
I think the soup broth could definitely be made in advance and/or frozen, but I’m not sure about the add ins… The soba, veggies and tofu are all pretty delicate and I would be worried about freezing them and things getting weird/soggy. BUT maybe you could freeze small portions of the broth, and then add in the noodles and veggies when you heat it up? Nothing takes more than a few minutes to cook/heat through. Hope that helps! Let me know how it turns out!
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This soup was really wonderful. Thank you for coming up with the recipe.
Thank you so much, Hope!
Tonight I’m making this soba noodle soup for the third time, and it is amazing every time. So easy to make and the flavour is beautiful. Thank you! 🙂
★★★★★
Oh I’m so happy to hear that! Thanks, Kathy!
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I made the soup for the first time today. It was delicious!
★★★★★
Thanks, Lola! I’m so glad to hear you enjoyed it!
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The instructions call for mirin, but it is not in the ingredient list. I don’t know what mirin is. Thanks!
Ooops! The mirin shouldn’t be there (it’s a Japanese condiment made of sweetened rice wine). I’ve corrected the recipe, thanks!!
Love, love, love this flavour! This soup is gorgeous!
Thanks, Katrina!!