• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
×

Home » Recipes » Lunch

Spicy Miso Soba Noodle Soup

Oct 10, 2019 · by Kate Kasbee · This post may contain affiliate links · 2 Comments · Modified: Apr 29, 2022

Jump to Recipe·Print Recipe
Spicy Miso Soba Noodle Soup this recipe

No matter what time of year it is, miso soup is on the stove almost every week in my kitchen. My boyfriend and I are seriously into Asian food and when we aren’t eating out at one of the fantastic restaurants here in Los Angeles, we’re making it at home. We have so many different types of dried chiles and mushrooms in our pantry its borderline crazy. Luckily, you don’t need access to an Asian grocery store to make this Spicy Miso Soba Noodle Soup. You can find everything you need at a regular grocery store and it comes together super quickly.

Spicy Miso Soba Noodle Soup
Spicy Miso Soba Noodle Soup

As with any great soup, this one relies on an intensely seasoned broth for its mouthwatering flavor. Buy any container of vegetable broth and bring it to a simmer with soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Whisk some miso paste into a bit of hot water and add it to the pot and you’re halfway there. Just add tofu and, in the last two minutes of cooking, sliced veggies (I used baby bok choy and carrot). 

Spicy Miso Soba Noodle Soup
Spicy Miso Soba Noodle Soup

Meanwhile, cook your soba noodles. You can find soba noodles with the Asian products in the international aisle of your grocery store. Be sure to read the cooking instructions, as soba noodles cook more quickly than pasta. Divvy up the noodles between four bowls, ladle the soup over top, and garnish with sliced green onion and sesame seeds. There you have it! A fun and easy twist on the miso soup we eat weekly in my house. 

Spicy Miso Soba Noodle Soup
Spicy Miso Soba Noodle Soup

This Spicy Miso Soba Noodle Soup is warm, comforting, and just a tad fiery. It’s a perfect lunch on a chilly fall or winter afternoon! This recipe serves 4 as a side or 2 to 3 as a main course.

Spicy Miso Soba Noodle Soup
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spicy Miso Soba Noodle Soup

Spicy Miso Soba Noodle Soup

5 from 2 reviews
  • Author: Kate Kasbee
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vegan
Print Recipe
Pin Recipe

Description

This Spicy Miso Soba Noodle Soup is warm, comforting, and just a tad firey. It’s a perfect lunch on a chilly fall or winter afternoon! 


Ingredients

Scale
  • 4 cups vegetable broth
  • ½ tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ to 1 tablespoon chili garlic sauce
  • 3 tablespoons yellow or white miso paste
  • 2 tablespoons hot water
  • ½ 14-oz. package soft tofu, drained and cut into ½-inch cubes
  • 5 ounces soba noodles
  • 2 baby bok choy, trimmed into 2-inch pieces
  • 1 carrot, peeled into ribbons with a vegetable peeler
  • 4 green onions, sliced (green parts only), for garnish
  • 1 tablespoon sesame seeds, for garnish

Instructions

  1. Pour the vegetable broth into a large pot and bring to a gentle simmer over medium heat. Add the soy sauce, rice vinegar, sesame oil, and chili garlic sauce.
  2. In a small bowl, combine the miso paste and hot water. Whisk to dissolve the miso paste, then add it to the broth. Add the tofu to the broth and turn the heat to medium-low. Continue to simmer the miso soup for about 10 minutes to allow the flavors to meld.
  3. Bring another pot of water to a boil and add the soba noodles. Cook the noodles according to the package directions, roughly 6 minutes, until tender. Drain and rinse the soba noodles and divide them between your serving bowls.
  4. In the last two minutes of cooking, add the bok choy and carrot to the miso soup. Remove from heat. Ladle the miso soup over the soba noodles and garnish with sliced green onion and sesame seeds.

Nutrition

  • Serving Size:
  • Calories: 300
  • Sugar: 9.1 g
  • Sodium: 1327.8 mg
  • Fat: 8.2 g
  • Carbohydrates: 45.3 g
  • Protein: 18.1 g
  • Cholesterol: 0 mg

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

More Vegan Lunch Recipes Recipes

  • The Best Vegan Chili
  • Crispy Baked Falafel
  • Vegan Italian Wedding Soup
  • Creamy Pumpkin Soup with Pasta and Spinach

Reader Interactions

Comments

  1. Mary

    May 11, 2022 at 9:41 am

    This recipe is great! Very easy to make, flavorful, it's been added to my rotation of monthly recipes for over a year now.






  2. John

    October 13, 2019 at 5:17 pm

    I love miso soup. These look like some great ingredients to add some character. Can't wait to try it!






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Our Cookbook

cookbook

IndieBound / Books-A-Million / Powells / Amazon

Get Kate's Cookbook

cookbook

IndieBound / Barnes and Noble / Powells / Amazon

About Well Vegan

katie and kate

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Our Favorite Recipes

tempeh breakfast hash

Savory Tempeh Breakfast Hash

vegan sloppy joes

Lentil and Cauliflower Vegan Sloppy Joes

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

cauliflower tikka masala tacos

Cauliflower Tikka Masala Tacos

Coconut Crusted Tofu with Sweet Chili Sauce

Coconut Crusted Tofu with Sweet Chili Sauce

creamy spicy vegan sausage pasta

Creamy Spicy Vegan Sausage Pasta with Spinach

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

More Recipes

Footer


Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • The Frugal Vegan Cookbook
  • Vegan Meal Plan
  • Vegan Starter Guide
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About

Copyright © 2023 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal