Vegetarian Miso Noodle Soup w Shiitake & Greens

barbara lentz


Delicious. This can easily be changed up to a chicken noodle dish by omitting the tofu and adding chicken pieces and using chicken broth.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 8 c
    vegetable stock
  • 1/4 c
    miso paste
  • 1 Tbsp
    ginger grated
  • 4 clove
    garlic minced
  • 8 oz
    tofu cut into pieces
  • 2 Tbsp
  • 8 oz
    shiitake mushrooms stemmed and sliced
  • 2 c
    chopped swiss chard
  • 1 c
    spinach leaves
  • 1 c
    shredded carrots
  • 4
    scallions chopped
  • 1/2 c
    red onion sliced
  • 2 Tbsp
    each soy sauce and rice vinegar
  • 1 Tbsp
    gochujang or sriracha sauce
  • 3 oz
    rice noodles
  • ·
    fresh cilantro and black sesame seeds for garnish

How to Make Vegetarian Miso Noodle Soup w Shiitake & Greens


  1. Place the stock in a large pot. Add the miso, garlic, and ginger. Bring to a simmer.
    Soak the noodles in boiling water for 7 inutes.
  2. Add oil to a large skillet. Sear the tofu on both sides. Add the mushrooms and brown. Add to broth.
  3. Stir in the Swiss Chard, carrots, spinach, and green onions. Stir in the remaining ingredients except the noodles and garnish.
  4. Place noodles in a serving bowl. Ladle the broth over noodles. Garnish with cilantro and black sesame seeds.

Printable Recipe Card

About Vegetarian Miso Noodle Soup w Shiitake & Greens

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Asian

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