Miso Soba Noodle Soup

With Alex traveling for the week, I wanted something quick that I could heat up for lunch and/or dinner.  It never makes much sense to cook up a big meal for just me, anyway.  I cooked up a big pot of this soup on Sunday, and I’ve been eating it all week long.  Warm and comforting without being heavy.  Just what I needed!!

Whenever we go out for sushi, I always love the miso soup.  I was really craving it, but I wanted it to be more substantial, so I found a lovely recipe for a miso soup with soba noodles – something I actually had in the pantry!  I adapted it to fit all of the ingredients I had on hand, and I was so pleased with the results.  It satisfied that craving for miso soup, and it was enough for an entire meal with the noodles, tofu, mushrooms, and spinach!
I’ll be doing a lot of studying this weekend, so I’m thankful to have a good bit of this soup left so I don’t have to take long breaks to cook for myself.  We also will have a new furry friend that will be taking up a lot of my time, I’m sure (more on that later)!
This soup is pretty quick to come together, and it just gets better as the flavors develop, so I definitely recommend saving some for leftovers!


What is your favorite soup when you need something warm but don’t want to be weighed down?
Miso Soba Noodle Soup

serves 8

Miso Soba Noodle Soup

  • 8 oz. dried soba noodles (I used buckwheat)
  • 2 Tbsp olive oil
  • 15 scallions, thinly sliced (white and green parts separated)
  • 8 oz. mushrooms, cleaned and thinly sliced
  • 8 cups vegetable broth
  • 2 cups water
  • 1/2 cup miso paste
  • 8 cloves garlic, minced
  • 1 Tbsp grated ginger
  • 1 Tbsp soy sauce
  • 1-14 oz. package extra firm tofu, drained and cut into small cubes
  • 4 cups fresh spinach

In a saucepan over medium heat, bring a pot of water to a boil. Add the soba noodles, and cook for about 4 minutes, until tender. Drain; set aside.

In a large stock pot, heat the oil over medium heat. Add the mushrooms and white parts of the green onions, season with salt, and cook until the mushrooms are soft. Add the broth and water; bring to a boil.

Whisk in the miso paste, garlic, ginger, and soy sauce. Reduce the heat to a simmer. Add the cubed tofu, spinach, and green parts of the scallions. Cook until the spinach wilts.

Rinse the soba noodles under water briefly if they have clumped together, and add them to the soup just before serving. Divide evenly among bowls. Serve.

adapted from Aida Mollenkamp

  • jenny

    What miso paste do you recommend? Also–do you think I can convince Mark to eat this?

    • http://cookingalamel.com/ melinda @cookingalamel

      I’ve used a red miso every time I’ve made it, but the recipe I adapted it from suggested a light yellow miso. I think the red was good, so either will work! Hmmm.. he might eat it.. I don’t know about the tofu, though.

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