Healing Miso Noodle Soup
Have you ever read the back of a pot noodle pack? Don’t do it, it’s really quite scary. Instead make yourself these 5 minute instant ‘pot’ noodles that are crammed to the brim with goodness. Loads of it.

Healing Miso Noodle Soup

This is the polar opposite of a pot noodle. It’s a healing miso noodle soup!Healing Miso Noodle Soup

A soup to cleanse. Heal. Invigorate. To simply feel good. Just what you deserve.Healing Miso Noodle Soup

Buy some miso soup right away, the stuff is an amazing health tonic. Just add hot water. Chop a little veg with a little love. A lotta love. Get some really nice noodles (wholegrain always). Put it all together and smile at what you just did.Healing Miso Noodle Soup

A great big heaping bowl of healing goodness. Make this your winter soup. Your cold fighting, immunity boosting broth. Your go to ‘I need to feel good food’ food, flavoured with garlic, ginger, a little chili, onion and mighty miso. Healing Miso Noodle Soup

I defy you to eat this and not feel really good after. It’s impossible. Use this as a weapon, a powerful weapon against getting ill, run down or coldy and you’ll be smugly dodging all those seasonal nasties. Good stuff.Healing Miso Noodle Soup

Super quick + healing miso noodle soup

(serves 2)

150 grams brown rice noodles
3 teaspoons miso paste
thumb size piece ginger
2 cloves garlic, minced
1/2 red onion, finely sliced
1 carrot, peeled
large handful broccoli florets
6 mushrooms quartered
handful baby leaf spinach
1 chili, deseeded + finely chopped
2 spring onions, chopped finely

Method:

  1. Cook the noodles according to packet instructions + set aside. Heat the miso paste over a low heat with 4 cups water + turn off just before it reaches boiling point. Add all the vegetables to the broth.
  2. Refresh the noodles with cold water, add to the miso broth + vegetables. Stir well to combine.
  3. Serve immediately topped with spring onion + a little chili. Actually top it with whatever you like. Smugly slurp on your own wonderful pot noodle.

38 Comments on Healing Miso Noodle Soup (Vegan)

  1. Katherine
    February 4, 2014 at 12:21 am (3 years ago)

    I made this tonight and loved it! I’m going to add in some extra firm tofu next time to get some extra protein, but enjoying it as is has already helped my cold so much! Thanks for posting!

    Reply
    • admin
      February 5, 2014 at 2:14 pm (3 years ago)

      Soooo glad you enjoyed it! Great idea with the tofu too 😉 thanks lots for stopping by!

      Reply
  2. James M.
    February 4, 2014 at 3:07 pm (3 years ago)

    Thank you. You’ve inspired my wife. Thanks to this site, we’ll be enjoying a delish meal sooner than later!

    Reply
    • admin
      February 5, 2014 at 2:13 pm (3 years ago)

      Hello James! Hope you enjoy the miso noodles, they’re definitely one of my favs! 😉

      Reply
  3. corrie
    February 5, 2014 at 10:50 pm (3 years ago)

    I made this for my family for tonight tonight and it was as delicious as promised. Perfect for an icy east coast night 🙂

    Reply
    • admin
      February 6, 2014 at 8:24 am (3 years ago)

      Hey, thanks so much for stopping by! I love that you made this for your family and glad it went down well. Cheers 😉

      Reply
  4. Ashley
    February 6, 2014 at 9:11 pm (3 years ago)

    Hey there! What kind of miso paste do you use?
    Thanks!

    Reply
    • admin
      February 7, 2014 at 3:00 pm (3 years ago)

      Hello! I use clearspring organic brown miso soup from the jar but really any variety will do just fine. Let me know how it goes for ya! 😉

      Reply
    • admin
      February 12, 2014 at 7:45 pm (3 years ago)

      Hello there! Thanks for pointing that out- my mistake! Gluten free miso paste can be used here to make the recipe gluten free 😉 thanks

      Reply
      • Elise
        February 16, 2014 at 2:01 am (3 years ago)

        It actually depends on what kind of miso you get. I have soybean and white rice miso.

        Reply
    • Kolleen
      December 8, 2014 at 4:38 am (2 years ago)

      I bought my miso from Trader Joes and it’s gluten free!!

      Reply
  5. Samantha
    February 14, 2014 at 9:59 pm (3 years ago)

    Can’t wait to try! How/at what point do you incorporate the ginger and garlic?

    Reply
    • admin
      February 15, 2014 at 7:43 pm (3 years ago)

      Hello! Just add the garlic and ginger along with the veggies and you’re good to go 😉 enjoy and thanks for stopping by!

      Reply
  6. heather
    February 15, 2014 at 8:44 pm (3 years ago)

    Do you also mince the ginger?

    Reply
    • admin
      February 15, 2014 at 8:56 pm (3 years ago)

      Hi Heather! Yep, mince or grate the ginger too- I should’ve put that in the notes, oops 😉 hope you enjoy!

      Reply
      • heather
        February 15, 2014 at 9:15 pm (3 years ago)

        Thank you! New to using ginger! 😛

        Reply
  7. melissa
    February 23, 2014 at 4:37 pm (2 years ago)

    How many servings does this make?

    Reply
    • melissa
      February 23, 2014 at 4:38 pm (2 years ago)

      Sorry, figured it out! Thanks for the recipe!

      Reply
      • admin
        February 23, 2014 at 6:31 pm (2 years ago)

        Hey there! It’s for just 2 but you figured it out now hey! 😉 cheers

        Reply
  8. jessica
    February 24, 2014 at 7:50 pm (2 years ago)

    Could I double the batch and east leftovers for lunch a couple days? Would it keep well? I’ve done it with egg drop so I’m assuming it will 🙂

    Reply
    • admin
      February 25, 2014 at 3:49 pm (2 years ago)

      Hello! Great idea to double the recipe for leftovers. This will keep just fine in the fridge for a couple of days! Cheers 🙂

      Reply
  9. Nicole
    March 8, 2014 at 4:02 am (2 years ago)

    Hi there,

    I am completely new to making soup! Once you add all of the vegetables to the broth, how long do they need to cook/sit so that they are tender (I know you mentioned to turn the burner off just before the boiling point). Or are they supposed to be crunchy?

    Thanks for your help!

    Nicole

    Reply
    • admin
      March 8, 2014 at 4:21 am (2 years ago)

      Hi there, yep place the prepped vegetables in the boiling broth, turn off and they’re ready to go. The veggies are very finely sliced and do not require much cooking, it works just great! 😉 If you prefer them a little softer simply boil for 5 minutes. Have a fab day!

      Reply
  10. Bronte
    March 11, 2014 at 4:00 am (2 years ago)

    This is so good! I’m always reluctant to eat things like this when out because I’m never sure what is in the broth. Thanks so much!

    Reply
    • Russell
      March 12, 2014 at 2:19 am (2 years ago)

      Hi Bronte, hope you’er well. Yeah I completely know what you mean, it’s always hard to be sure it’s meat-free.
      Thanks for visiting the blog, we’ll be updating very shortly!
      😉

      Reply
  11. GlutenFreeAlicia
    April 9, 2014 at 4:43 pm (2 years ago)

    I did mine with mushrooms, snap peas, green onion, garlic, ginger, bok choy, broccoli, cauliflower and carrots. I let my veggies simmer for about 3 mins before putting the noodles back in, SO DELICIOUS!

    Reply
    • admin
      April 9, 2014 at 5:02 pm (2 years ago)

      Hello! That sounds delicious, I gotta say I really do love this recipe – so easy, delicious and healthy! Winner 🙂 Thanks for stopping by. Much love!

      Reply
  12. Sarah
    July 17, 2014 at 8:24 pm (2 years ago)

    Im from st.cloud Mn. Im curious where I can find miso paste

    Reply
    • Russell
      July 18, 2014 at 8:51 am (2 years ago)

      Hello! We are based in the UK and most supermarkets over here have an ethnic section with a couple of varieties. Failing that, any Asian market would stock miso paste. If you really can’t locate it, it’s easily available online. Hope that helps. Charlotte 🙂

      Reply
  13. Kolleen
    December 8, 2014 at 4:49 am (2 years ago)

    Nicole … I boiled my noodles and stained them but kept the water. I reused it and brought it to a slight boil. I added the broccoli and carrots for 4 minutes. They need to cook a bit. I simmered them and then I turned off the heat added the mushrooms and onion which don’t need to cook. I added the miso, garlic and ginger and done!! Everything is just right. You’ll figure this stuff out the more you cook.

    Reply
  14. Mona
    January 22, 2015 at 10:53 pm (2 years ago)

    So excited to try this! Sounds delicious!

    Reply
  15. Sammy Jarvis
    March 19, 2015 at 7:41 am (1 year ago)

    Hi from NZ, I made this tonight and I loved it! My husband (non-vegan) was happy with it too! So glad to have another way to incorporate miso into our diets. I’m gluten sensitive, so to reply to the above comments about miso not being gluten free, the one I purchase is organic, soy free, gluten free and non GMO. Thanks

    Reply
    • Russell
      March 19, 2015 at 10:12 am (1 year ago)

      Hi Sammy, hope you’re well! Thanks for the comment and for leaving a review of our soup – so glad you and your husband enjoyed. It really is a feel-good health soup!
      😉

      Reply
  16. Frances
    May 15, 2015 at 10:16 pm (1 year ago)

    So quick and easy and endlessly versatile, thank you!

    Reply
    • Russell
      May 18, 2015 at 10:49 am (1 year ago)

      Isn’t it just! This is my go to weekday lunch 😉 Charlotte

      Reply
  17. Luna
    February 19, 2016 at 4:48 am (6 months ago)

    “Smugly slurp on your own wonderful pot noodle” Lol! I’m trying this recipe out!

    Reply

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