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Easy Miso-Noodle Soup

A quick and easy soup to warm you up during the cold winter months.


Easy Miso-Noodle Soup


  • 3 portions fresh-frozen udon noodles – We buy our udon noodles fresh-frozen, and they usually come wrapped in individual portions for convenience.  We tend to like lots of noodles in our soup, so we use 3 portions for 2 people.  If you do not want as many noodles in your soup, you can just as easily scale back to 2 (or 1) portions.
  • 4 cups water
  • 1 bouillon cube (chicken or vegetable)
  • 1 carrot, sliced thinly
  • 1 zucchini, cut in half lengthwise then sliced into thin semi-circles
  • 1/2 pkg. tofu, sliced into strips
  • 1 tbsp. wakame (dried seaweed) (optional)
  • 1 heaping tbsp. miso paste (red or white) – red has a stronger, saltier flavor than white
  • 2 green onions, chopped


Cook the udon noodles according to package directions, or boil in lots of water for about 5 min, taste for doneness. 

In a small soup pot, bring to a boil 4 cups of water, add bouillon cube and dissolve.  Add the carrots and zucchini, and boil for 2 min.  Add the tofu and wakame (if using), and boil for 1 min.  Take the soup off the heat.

Put the miso paste in a small bowl and ladle some hot (not boiling) broth over top, stirring to dissolve.  (It is very important NOT to boil miso, since it negates its healthful benefits and makes your soup grainy.)  Once dissolved, add it  back to the rest of your soup and stir.

Using tongs distribute noodles among your soup bowls, and ladle the broth and vegetables over top.  Sprinkle with green onions and enjoy!

Serves 2


The choice of vegetables in this soup is very fluid and can be varied to suit your personal preferences, your mood, or whatever you happen have on hand that day.  In addition to (or instead of) the carrots and zucchini, I’ve tried this soup with broccoli, all varieties of mushrooms (including the exotic ones), onions (sweet and red), and peppers (red, green or hot).  Just remember to adjust cooking times accordingly.

You can definitely add more miso paste to this recipe if you are so inclined.  If I was making a simple miso soup (without noodles or a bouillon cube), I would add 1 tbsp. miso per 1 cup of liquid, so feel free to experiment!


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