Miso Noodle Soup
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Slurping-Good Miso Noodle Soup

Who wouldn't love a bowl of Slurping Good Miso Noodle Soup? Topped with eggs, tofu puffs, dried seaweed, pork, greens..it's a tasty bowl of comfort!
Course Main Course, Soup
Cuisine Asian
Keyword noodle soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Lisa from A Day in the Kitchen


  • 1 L organic chicken broth
  • 3 cups water
  • 2 tbs dashi broth granules
  • 1/3 cup miso paste
  • 2 tsp soy sauce (tamari or liquid aminos for GF)
  • Noodles (choose from ramen, udon, etc.; use rice noodles for gluten-free)

Topping options:

  • Blanched leafy greens
  • Soft- or hard-cooked eggs
  • Tofu puffs
  • Cha siu
  • Dried seaweed
  • Shredded cooked chicken
  • Cooked shrimp or fish


  • In medium pot, combine chicken broth, water, dashi granules, and soy sauce over medium heat.
  • In another medium pot, bring water to a boil over high heat and cook noodles until just done. Drain.
  • Add miso paste to pot with chicken broth, stirring occasionally to dissolve completely. Do not allow soup base to boil.
  • Divide noodles among bowls. Top with hard- or soft- cooked eggs, blanched vegetables, cooked pork, etc.
  • Ladle hot soup over noodles.
  • Top with nori strips, if desired.


  • Choose your favorite type of noodles for this soup, whether it be ramen, egg noodles, soba noodles, etc.
  • For a gluten-free noodle option, use rice noodles.
  • If you want to cook chicken to go with this noodle soup, you can add the raw chicken to the soup base while it is heating and simmer until cooked through.
  • If you are using tofu puffs, add them to the soup to heat through and soak up the flavor of the soup before ladling over the noodles.