Cozy Asian Noodle Soup with crispy tofu, soba noodles, vegetables, and a rich ginger miso broth. A nourishing weeknight dinner packed with flavor. Vegan and GF adaptable.
Whatever you accept completely will take you to peace.~ Eckhart Tolle
This nourishing Asian Soba Noodle Soup features crispy tofu, soba noodles, shiitake mushrooms, and greens in a fragrant ginger miso broth. Healthy, cozy, and deeply satisfying, it’s a one-pot dinner that comes together very quickly.
I love how this meal accomplishes two things: dinner in a very short time and a much-needed refrigerator cleanse. Combe through your fridge, decide which veggies need to be used up right now, and set them on the counter. I had kale and snow peas, but shredded carrots or cabbage would work, or any quick-cooking veggie that you can chop small. The broth is so flavorful that it accommodates most veggies within reason. 😉
Absolute winner. So delicious, nourishing, and easy! I absolutely loved it. I will add in an egg or two to round it off if I need a heartier meal.
Why you’ll love this Asian Noodle Soup recipe
It’s incredibly versatile! What I love about this recipe is how very versatile it is. The broth can be made with miso, veggie broth, or chicken stock. If you don’t have tofu or don’t care for it, use chicken or shrimp, or leave it out entirely (I do love adding crispy tofu though!).
It offers the perfect chance to clean out your fridge. Use whatever veggies you like. Even the soba noodles can be substituted if need be. The key is just creating a flavorful base. That’s the secret to any soup. And if you’ve been here a while, you’ll already know this.
Asian Noodle Soup Recipe Ingredients
- Ginger miso broth: Fresh ginger, chicken stock (or vegetable broth or miso broth), white miso paste, and hondashi granules (optional, but delicious) come together to create a savory and fragrant broth that makes this soup! The best part is how easy it is to make!
- Crispy tofu: Firm tofu (or substitute with chicken breast) is seasoned with salt and black pepper, and seared in oil to create a crisp texture and simple, satisfying flavor - a delicious way to add protein to this soup.
- Fresh vegetables: Shiitake mushrooms (or other types of mushrooms; I like our smoked mushrooms here!), chopped kale or other greens, and snow peas or green beans, napa cabbage, baby bok choy, broccoli, or carrots are my favorites, but feel free to use any other veggies in your kitchen!
- Soba noodles: Use gluten-free noodles if needed, or substitute with rice noodles. You could also use ramen noodles here, if you’d like.
- Scallions: Slice them at a diagonal for a vibrant green garnish with fresh, aromatic taste.
- Sriracha: For a nice hint of heat. Add more as desired.
- Toasted sesame oil: Adds depth, complexity, and a rich, nutty flavor that really elevates.
- Toasted sesame seeds: These add a lovely crunchy texture and make a pretty garnish! Toasting the sesame seeds enhances the nutty, deep flavor of the soup.
How to make Soba Noodle Soup
1. Sear the protein. In a large pot or Dutch oven, heat oil over medium-high heat. When oil is hot, add a generous 5- finger pinch of salt and pepper to the oil. Give a stir. The pepper will smell fragrant.
Carefully add the tofu (or chicken) to the hot oil, letting it get golden brown, turning gently with a metal spatula, until golden. You may need to turn the heat down to medium. Once tofu is brown, set it aside.
2. Broth. To the same pot, add a little more olive oil. Sauté shallot, ginger, and mushrooms over medium heat until the shallots are tender and fragrant. Add the stock and bring to a boil.
3. Cook the Soba noodles. Once the stock comes to a boil, add the soba noodles, lower the heat, and keep at a gentle simmer, with the pot uncovered. Stir occasionally until the soba noodles are just tender. (You can also cook the soba noodles separate if you prefer- good if making this ahead.)
4. Add the Veggies. Add the kale and or snow peas, cook 2-3 more minutes. Add the crispy tofu.
Season. Stir in sriracha, sesame oil, and the miso paste, and optional hondashi granules. Taste and adjust salt, pepper, and spice level to taste. You want it a little salty!
Garnish the soup. Stir in the scallions. Sprinkle with toasted sesame seeds and serve.
Chef’s Tips
- Avoid boiling the miso. Stir the miso paste in at the end, off the heat or at a low simmer, to preserve its savory flavor and nutritional benefits.
- Pat the tofu dry before searing. Removing excess moisture helps it crisp up beautifully instead of steaming in the pan.
- Cook the noodles until just tender. Soba noodles cook quickly, and overcooking them can turn them mushy. Check for doneness periodically.
- Add quick-cooking vegetables last. Snow peas and greens should go in near the end so they stay vibrant and crisp.
- Customize with what you have! This soup is very forgiving. Use it as a “clean-out-your-fridge” meal while keeping the broth flavorful and balanced.
Serving Suggestions
In addition to scallions and toasted sesame seeds, you could also top each bowl with chili crisp, fried shallots, lime wedges, or a soft-boiled egg.
Pair this Asian noodle soup with something crunchy and fresh on the side, like our Asian Cucumber Salad or Spring Rolls.
Storage
Leftovers will keep in an airtight container in the refrigerator for 3-5 days. Reheat gently on the stovetop until warm. If making this ahead, cook and store the noodles separately to prevent them from swelling too much.
xoxo
More Asian Soup recipes you may like
After you try this Asian Noodle Soup recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Asian Noodle Soup Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: healthy, Soup, vegan dinner, weeknight dinner
- Method: Stove top
- Cuisine: Japanese
- Diet: Vegan
Description
Ginger Miso Noodle Soup with crispy tofu, soba noodles, mushrooms, and greens. A nourishing, healthy Asian-inspired soup ready in under an hour.
Ingredients
Crispy Tofu
- 12–16 ounces tofu- patted dry, cut into 3/4 inch cubes (or sub chicken breast)
- generous pinch salt and pepper
- 1–2 tablespoons olive oil
Ginger Miso Broth
- 2 fat shallots, diced
- 1 tablespoon ginger- peeled and finely chopped or grated
- 8 oz shitake mushrooms- sliced, stems removed (or other mushrooms) or try Smoked Mushrooms
- 6 cups veggie broth or chicken stock
- 4 ounces soba noodles- they make gluten-free ones!
- 2 cups chopped kale, or other greens
- 2 cup snow peas, chopped, or other vegetables- edamame, green beans, cabbage, carrots (chopped small)
- 1 teaspoon sriracha sauce– or more to taste
- 1 teaspoon toasted sesame oil — or more to taste
- 1/2 teaspoon hondashi granules (not vegan, totally optional, but really delicious)
- 1/4 cup white miso (mix with a little hot broth first before adding to the soup)
- 1 teaspoon toasted sesame seeds– or more to taste
- 4 scallions- sliced at a diagonal- for garnish
Instructions
- Sear the protein. In a large pot or Dutch oven, heat oil over medium-high heat. When oil is hot, add a generous 5- finger pinch of salt and pepper to the oil. Give a stir. The pepper will smell fragrant. Carefully add the tofu (or chicken), to the hot oil, letting it get golden brown, turning gently with a metal spatula, until golden. You may need to turn the heat down to medium. Once tofu is brown, blot and set aside.
- Broth. To the same pot, add a little more olive oil. Sauté shallot, ginger, and mushrooms over medium heat until the shallots are tender and fragrant. Add the stock and bring to a boil.
- Cook the Soba noodles. Once the stock comes to a boil, add the soba noodles, lower heat, keeping at a gentle simmer, with the pot uncovered. Stir occasionally until the soba noodles are just tender.
- Add the Veggies. Add the kale and or snow peas, cook 2-3 more minutes. Add the crispy tofu.
- Season. Stir in sriracha, sesame oil, and the miso paste, and optional hondashi granules. Taste and adjust salt, pepper, and spice level to taste.
- Garnish the soup. Stir in the scallions. Sprinkle with toasted sesame seeds and serve!
Notes
If making the soup ahead, I would cook soba noodles separately and keep them separate so they don’t swell too much.
Leftovers will keep for 3 to 5 days in the fridge, but I would cook and store the noodles separately if you think you’ll have leftovers.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 287
- Sugar: 6 g
- Sodium: 813.2 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 38.3 g
- Fiber: 13.8 g
- Protein: 18.6 g
- Cholesterol: 0 mg
This was so simple and easy and tasty! Next time I might use seaweed instead of kale!
Seaweed sounds yummy!
Amazing and so flavourful! I added enoki mushrooms and a little more of the miso paste and sesame oil and it was delicious.
Awesome to hear Nina!
Absolute winner. So delicious, nourishing, and easy! I absolutely loved it. I will add in an egg or two to round it off if I need a heartier meal.
Perfect Megan! Glad you enjoyed it!
Hi, How would you substitute hondashi for something natural? It has awful ingredients:/
You can jut leave it out! Furikake would be good too!
I made this for dinner . I used red miso paste . I t tasted great . I boiled the noodles separately . Soup was very yummy . I will definitely make it for my family again . Sure is a keeper.
Thanks so much Rohini- glad this worked for you- it is an older recipe, but glad it still was good!
Loved it! I tasted the broth before adding anything and thought it needed salt. But by the time I followed the recipe, it was perfect!
Oh good Wendy- and you can always salt to taste!xo
Super excited to try this for my meal prep!
Any suggestions on how to store it? I have made pho before. I stored all the veggies, tofu and broth separately. Should I do that here, or just keep the noodles separately?
Just keep the noodles separate. 🙂
Thanks!! It was amazing! I used egg noodles because I couldn’t find Soba near me. The simple ginger and miso is so comforting.. a great meal prep dinner 🙂
(I used gochujang and nutritional yeast instead of siracha and hondashi.)
Love it!
This is amazing. Everyone make this please.
Excellent! Did not have sriracha so used Sambol
We tried it for the first time and loved it.
We love this soup- make it at least once a month!
8/10 I cook fusion from scratch in micro which this is fine for when flavoured instant noodles are complete no no and like to use 600gm of fresh tofu in different ways on consecutive days instead of freeze. Yesterday similar to Chinese with egg fried rice, no miso, tonight yours, tomorrow with veg in Indian style curry or maybe saag.
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TIP- I used gluten free soba noodles (Eden Select brand 100% buckwheat soba) the last time I made this soup and it didn’t work out. I still ate the soup and it had great flavor but the noodles imparted their starch into the broth and it became too starchy/murky. This time I’m using the same noodles but boiled them separately per package instructions and then rinsed them in cold water in the colander. I will add the noodles to the bowls right before serving the soup. Often rice noodles and other gluten free noodles continue to absorb water and expand if placed into the soup pot and you end up with a gummy soup, loosing the brothiness (that’s not a word but I like it anyway). I ran into this problem putting rich vermicelli into the favorite Turmeric healing broth soup on this site. Cook your gf noodles separately and only add them to bowls for better results.
Kim this is extremely helpful! Thanks. Yes, especially if you know you will have leftovers, keeping the noodles separate is a great idea!
What brand of miso do you use?
I use an organic brand of Miso ( usually white) … CARWARI brand. 🙂
This looks so good. I can’t wait until I can get to the store so I can get the ingredients to make it! It will be perfect for the freezing cold days!
I’m confused what miso broth is. Do you make it with miso paste? Or do I need the traditional dashi stock to make it?
Yes, it’s just miso paste and water. I tried to keep it simple. However, If you love the flavor of dashi broth, feel free to use it instead…or, you could even slip a piece of Kombu ( the kelp used in making dashi broth ) into the miso broth to give it that lovely flavor. Hopefully this makes sense!!
I would love to try adding a piece of Kombu to the broth…at what stage of the prep would you suggest doing so, Sylvia?
(Can’t believe this is the first time I’ve commented…I practically live on this site! 🙂
Thanks for your very first comment Angela! 😉 I would add the Kombu to the broth as it warms up to a simmer. Take it out before it boils ( you can reuse this). You can also soak the Kombu in cold broth for several hours on the counter before heating it up.
Fabulous, thank you!
This bowl of soup looks gorgeous and delicious. I cook cold soba a lot, but I haven’t tried it in a soup. This will be a first! I’ll be putting the ingredients on my shopping list for next week.
I love it in soups! Hope you try it!
My kind of dish completely. Asian fusion food is right at the top of my LIKE LIST. Soup is right at the top too. AND so are noodles. I think we have a ‘like fusion’ here.
Awesome Carol!!
What a beautiful soup! And so light and easy. Definitely pinning 🙂
Thanks!!
Asian soba noodle soups are just my favourite thing ever.. this soup looks so incredibly flavoursome and delicious. It is the perfect recipe for me to make for myself and my vegetarian family!
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Thanks Thalia…Yes its a good one for veggies. 🙂
Such a delicious collection of flavours. This soup sounds lovely!
I made something similar some days ago. The best soup I have ever eat! ^_^
Great minds think a like! 😉