Miso Noodle Soup Recipe | Vegetarian Times Skip to main content

Miso Noodle Soup

Inspired by the popular Japanese miso soup, this calls for Japanese rice seasoning. Select a vegetarian product. To complement this soup, serve hot green tea or sake, a light salad and green tea ice cream.



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4 ounces dried udon noodles
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5 cups water
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4 Tbs. red miso paste or to taste, whisked with 2 Tbs. warm water
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2 shiitake mushrooms, rinsed and thinly sliced
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1 large daikon, grated
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½ lb. silken tofu, drained and cubed
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½ bunch watercress, well rinsed and tough ends trimmed
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1 small sheet toasted nori, cut into thin strips


1. Bring large pot of water to a boil over high heat, and cook noodles for 4 to 5 minutes. Drain and rinse under cold water.

2. Bring 5 cups water to a boil over high heat. Slowly stir miso mixture into water. Reduce heat to medium; add mushrooms.

3. When mixture returns to a boil, remove from heat and ladle soup into large soup bowls. Divide noodles, daikon and tofu into equal portions; add to bowls.

4. Garnish with watercress leaves, nori and seasonings to taste.

Nutrition Information: 

21 g
Total Fat: 
4 g
Saturated Fat: 
0 g
54 g
0 mg
1700 mg
6 g
8 g
Serves 2