In this Japanese-inspired ginger-miso noodle soup, noodles are cooked in broth and are topped with crisp raw vegetables, making for a fun and offbeat presentation. Use soba, udon, or any other long, thin noodle (even ramen) for this recipe — they all work!
The traditional way to eat this is to slurp the noodles with the help of chopsticks, then finish off the remaining soup with a spoon. What makes this soup especially fun to eat is that the hot broth is topped with uncooked vegetables, creating a pleasant experience for the palate.
A choice of small yet powerful leafy greens: Choose between watercress, arugula, or green sprouts, any of which would be the crowning glory of this unique soup presentation.
Super-quick prep: This soup is super quick and will have you eating in no time. Like many Asian-style soups, it’s best eaten as soon as it’s made. There’s no benefit to being refrigerated overnight, especially since the noodles tend to absorb much of the broth as the soup stands.
MORE ABOUT MISO
Miso is a nutritious, high-protein fermented paste made from soybeans and salt (or a combination of soybeans, grains, and salt). Available in natural food stores and Asian groceries, pungent-tasting miso is most commonly used to make simple broth preparations like this simple soup. It can also be used to make bold-flavored sauces and dressings, and to glaze roasted vegetables.
Miso comes in several varieties; these are the most common: Soybean (hatcho) miso is the most intense; barley (mugi) miso falls somewhere in the middle between hatcho and shiro in terms of intensity. Shiro miso is a variety of mild, yellowish miso sometimes labeled “mellow white miso.” Which variety of miso to choose is entirely up to you and your palate.
It’s best not to let a broth boil once the miso is added, in order to make best use of its valuable enzymes. Learn lots more about miso here.
Complete the meal: The ideal companion for this soup is a teriyaki-flavored plant protein. Choose from Simple Sesame Teriyaki Tempeh or Easy Tofu Teriyaki. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 32-ounce container vegetable broth, low-sodium if desired
- 2 teaspoons grated fresh or squeeze-bottle ginger, or more, to taste
- 4 to 5 ounces soba, udon, or other thin noodles noodles, broken in half
- 2 scallions, green and white parts, thinly sliced
- 2 to 3 rounded tablespoons miso, any variety
- Freshly ground pepper to taste
- 1/2 medium red or yellow bell pepper, sliced into thin strips
- 1 cup pre-grated fresh carrots
- Watercress, arugula, or green sprouts (such as pea shoots) for topping, as desired
- Combine the vegetable broth and ginger in a large saucepan and bring to a slow boil.
- Add the noodles and simmer for 6 to 8 minutes, or until al dente. Stir in the scallion.
- In a small bowl or cup, dissolve 2 rounded tablespoons of miso in a small amount of warm water. Stir into the soup; taste to see if you’d like more, and if so, dissolve another rounded tablespoon of miso and repeat. Season with pepper. Don’t let the soup boil once you've added the miso.
- Divide the broth and noodles among 4 serving bowls. Top each with some bell pepper, carrot, and watercress, arugula, or sprouts. Serve at once.
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