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Ginger Miso Soba Soup | Fork Knife Swoon @forkknifeswoon

Ginger Miso Soba Soup

  • Author: Laura Bolton
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 2 Servings 1x
  • Diet: Vegetarian


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.



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


Make the ginger miso broth

  1. 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.
  2. Add the soy sauce, and stir to combine. Cook for another minute.
  3. Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.
  4. 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

  1. Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes.
  2. 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.
  3. 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!!


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.

  • Category: Dinner, Savory
  • Method: Stovetop
  • Cuisine: Asian-inspired

Keywords: ginger miso soba soup, soba soup, mushrooms, kale, easy, healthy