Miso Noodle Soup Recipe - Vegetarian Times

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.

  • 2Servings


  • 4 ounces dried udon noodles
  • 5 cups water
  • 4 Tbs. red miso paste or to taste, whisked with 2 Tbs. warm water
  • 2 shiitake mushrooms, rinsed and thinly sliced
  • 1 large daikon, grated
  • 1/2 lb. silken tofu, drained and cubed
  • 1/2 bunch watercress, well rinsed and tough ends trimmed
  • 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

  • Calories: 340
  • Carbohydrate Content: 54 g
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 21 g
  • Sodium Content: 1700 mg
  • Sugar Content: 8 g