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Closeup of vegetarian miso noodle soup with shiitake mushrooms in a white bowl.
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Vegetarian Miso Noodle Soup with Mushrooms

This Japanese-inspired Mushroom Miso Noodle Soup is a simple and delicious vegetarian meal that’s ready in about 20 minutes. It's all cooked in one pot, so cleanup is really easy, too. The wakame (a type of dried seaweed) is optional, but recommended. Find it in the Asian foods aisle or order online.
Course dinner, lunch
Cuisine Japanese-inspired, vegan, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 390kcal
Author Stephanie McKercher, RDN

Equipment

  • Knife and cutting board
  • Pot

Ingredients

  • 2 tablespoons olive oil
  • 5 ounces (2 cups) sliced mushrooms such as shiitake mushrooms
  • 8 cups water
  • 8 ounces dried udon noodles (see note 1)
  • 14 ounces silken or soft tofu cut into small cubes
  • ½ cup dried wakame or sliced dried seaweed snacks (optional)
  • ½ cup white miso paste
  • ¼ cup chopped green onions
US Customary - Metric

Instructions

  • Heat oil in a pot over high heat. Once hot, stir in mushrooms until evenly coated in oil and cook 5 minutes, stirring often, or until tender. Pour in water and scrape the bottom of the pot with a wooden spoon if needed. Add noodles, tofu, and wakame (if using). Bring to a boil and cook 7 minutes, or until noodles are tender. Turn off heat.
  • Ladle about 1 cup of the soup broth into a liquid measuring cup or bowl. Whisk with miso paste and pour the mixture back into the pot of soup. Stir until combined. Stir in green onions and enjoy.

Notes

  1. Noodles: Substitute rice noodles or another Asian-style noodle if desired. Adjust cooking time according to instructions on package.
  2. Gluten free: Substitute gluten-free rice noodles for udon noodles and confirm your miso paste is gluten-free.
  3. Storage: Because the noodles absorb extra liquid over time, this recipe is best enjoyed immediately after cooking. If needed, store leftovers in an airtight container and refrigerate up to four days. 
  4. Reheating: Reheat leftover soup in the microwave in 30-second increments, stirring in between, until warm. 
  5. Nutrition facts are estimates only.
  6. Recipe adapted from Real Simple Magazine, January/February 2024 issue.

Nutrition

Serving: 0.25recipe | Calories: 390kcal | Carbohydrates: 52g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 2000mg | Potassium: 427mg | Fiber: 5g | Sugar: 9g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg