Embark on a culinary journey to Japan with our Miso Soup With Soba Noodles, a dish that harmoniously blends tradition and taste. The umami-rich miso broth envelops the earthy soba noodles, creating a symphony of flavors in every bite. Julienned vegetables add a pop of color and a crunch, while a sprinkle of sesame seeds and a dash of soy sauce provide the finishing touches to this soul-soothing, nourishing bowl. Experience the magic of simplicity and savoriness intertwined in this delightful dish!

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Discover the unassuming star of Japan’s culinary universe: Miso Soup with Soba Noodles. This delicacy, steeped in tradition, serves up a refreshing harmony of flavors — the subtly salty miso mingling with the earthy soba, unfolding an exquisite gastronomic narrative.

This is more than a comforting bowl of soup; it’s a timeless tale of Japanese culture, heritage, and love for authentic cuisine. Indulge in this umami-rich concoction, and embark on a culinary adventure that soothes the soul and satiates the senses.

With every spoonful, you’ll love its delicate balance and unforgettable taste.

What Is Miso Soup With Soba Noodles?

Miso soup with soba noodles is a classic Japanese dish. The base of this dish is miso soup, a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed.

The miso paste, fermented soybeans, and barley or rice malt give the soup a robust and savory umami flavor.

On the other hand, Soba noodles are thin noodles made from buckwheat flour or a combination of buckwheat and wheat flour. They are a staple in Japanese cuisine and have a slightly nutty flavor and firm texture.

Can You Vary The Soup With Other Ingredients?

Protein: While tofu is a traditional choice, you can also add cooked chicken, shrimp, or even thinly sliced beef. For a vegetarian option, consider adding tempeh or seitan.
Vegetables: Feel free to experiment with different vegetables. Mushrooms, spinach, bok choy, and kale are great options. Root vegetables like carrots or daikon radishes could be used for a heartier soup.
Spices and Condiments: Add a dash of chili oil or some slices of fresh chili pepper to add a little heat. A sesame seeds sprinkle or soy sauce splash can enhance the flavor.
Seaweed: Different types of seaweed can be used for variety. Wakame and nori are popular choices, but you could try others like dulse or kombu.
Grains: Though not traditional, you could substitute soba noodles with udon, ramen, or even rice noodles. Alternatively, add cooked rice to the miso soup for a different texture.

Recipe Directions

In a large pot, bring 5 cups of water to a rolling boil.
Carefully add the delicate soba noodles and cook them to perfection, following the instructions on the package for ideal texture.
Meanwhile, in a separate bowl, create a velvety mixture by whisking the miso paste with a small amount of hot water until it becomes luxuriously smooth.
Into the pot, gracefully introduce the miso blend, along with a vibrant array of baby spinach, freshly grated carrot, earthy mushrooms, and a drizzle of soy sauce.
Allow the ingredients to mingle and cook for a few minutes until the vegetables achieve a tender state of bliss.
With an anticipation of delight, serve this comforting and nourishing creation piping hot, adorned with the crisp elegance of scallions and the delicate crunch of black sesame seeds.
Take pleasure in each spoonful as you savor the harmonious symphony of flavors.

Variations, Add-Ons, And Toppings

Variations

Different Noodles: Swap soba for udon, ramen, or rice noodles for a texture and flavor change.
Alternative Broths: For a Korean twist, use different bases like vegetables, chicken, or even a spicy kimchi broth.
Vegetarian or Vegan: Make it vegetarian or vegan by using vegetable broth instead of dashi and adding more veggies or tofu.

Add-Ons

Proteins: Add cooked chicken, shrimp, or thinly sliced beef. For vegetarian versions, try pan-fried tofu, tempeh, or edamame.
Vegetables: Include a variety of veggies such as mushrooms, bok choy, spinach, or shredded carrots.
Grains: Consider adding cooked rice or even quinoa for a heartier meal.

Toppings

Seaweed: Add strips of nori or wakame for a flavor boost and added nutrients.
Scallions: Finely sliced scallions add a fresh, oniony kick.
Soft-Boiled Eggs: A soft-boiled egg can add richness and protein.
Pickled Vegetables: Pickled radish or ginger can add a tangy crunch.
Sesame Seeds: Sprinkle on toasted sesame seeds for a nice, nutty finish.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

First, you will want to make your dashi. Combine your kombu and bonito flakes with water in the slow cooker, then set it on low and leave it for a few hours.
After that, strain out the solids to leave you with a clear broth. Add firmer ingredients like root vegetables or tofu and cook on low until tender.
In the last 30 minutes of cooking, you can add soba noodles and softer ingredients that don’t require as much cooking time.
Finally, dissolve your miso paste in a separate bowl with a little bit of the hot broth, then stir it back into the slow cooker. Ensure not to boil the soup once the miso is added to preserve the beneficial bacteria.

Instant Pot

Make the dashi by combining the kombu and bonito flakes with water. Seal the Instant Pot and cook on high pressure for about 5 minutes, then allow a natural pressure release.
Strain the broth and return it to the pot.
Add your ingredients except for the miso paste and soba noodles, then seal the Instant Pot and cook on high pressure for a few minutes (time will depend on what ingredients you are using).
Perform a quick pressure release, switch to the sauté setting, add in the soba noodles, and cook until they are tender.
Dissolve the miso paste in a separate bowl with hot broth, then stir it back into the Instant Pot. Make sure not to boil the soup once the miso is added.

Can I Use Store-Bought Broth, Or Should I Make My Own?

Store-Bought Broth

This is a convenient option if you’re short on time. Even pre-made dashi broths are available in some grocery stores or online, providing you with the traditional flavor base for your miso soup. However, store-bought broths are sometimes high in sodium and contain preservatives or other additives.

Homemade Broth

Making your broth allows you to control the ingredients and the sodium level. A homemade dashi broth, the traditional base for miso soup, can be made with just a few elements: water, kombu (a type of kelp), and bonito flakes (dried fish flakes). The process is simple, but it does take some time.

How To Serve?

Presentation: Beautiful presentation makes any dish more delicious. Serve the soup in a beautiful bowl to highlight its rich color. Arrange the soba noodles, tofu, and vegetables so they’re visible and not just at the bottom of the bowl.
Temperature: Miso soup should be served hot but not boiling. The heat brings out the flavor of the ingredients and creates a comforting experience, especially on colder days.
Timing: Miso soup with soba noodles is best served immediately after cooking. The soba noodles can absorb a lot of liquid and become too soft if they sit in the broth for too long.
Accompaniments: Depending on the time of day and the meal, miso soup with soba noodles can be served with various side dishes. For a light meal, a side salad would pair well. Consider doing the soup alongside grilled fish, chicken and steamed rice for a more substantial dinner.

Perfect Side Dishes

Edamame: These steamed and lightly salted soybeans are a classic Japanese side dish and offer a nice contrast in texture to the soup.
Japanese Pickles (Tsukemono): Pickled vegetables, such as radish (daikon), cucumber, or plums (umeboshi), can provide a refreshing, tangy contrast to the rich flavors of the soup.
Steamed Rice: A small bowl of plain steamed rice can be a great side dish, offering a neutral flavor that balances the soup’s rich, savory taste.
Gyoza (Japanese Dumplings): These pan-fried dumplings can be filled with meat or vegetables, making them a nice complement to the soup.
Grilled Fish or Teriyaki Chicken: For a more substantial meal, you might serve the soup alongside a portion of protein, like a piece of grilled fish or chicken with a teriyaki glaze.

Storage And Make Ahead

Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding extra water or broth if needed to thin it out.
Make Ahead: Prepare the soup according to the recipe, but stop before adding the noodles. Store the broth and other ingredients separately in the refrigerator. When ready to serve, reheat the broth and cook the noodles separately. Combine them just before serving for the freshest taste and texture.

What Can We Do With Leftovers?

Soba Noodle Stir-Fry: Use leftover soba noodles as a base. Sauté vegetables, add miso broth, and stir-fry with noodles. Add protein if desired.
Miso Soba Salad: Toss leftover soba noodles with fresh vegetables. Make a dressing with miso paste, vinegar, soy sauce, sesame oil, and honey. Drizzle over salad and toss.
Miso-Sesame Dressing: Turn leftover miso broth into dressing. Combine with sesame oil, vinegar, soy sauce, and honey. Adjust to taste. Use on salads or as a marinade.
Miso Soup Remix: Incorporate leftover vegetables/protein into miso soup. Heat broth, add ingredients, and simmer. Adjust seasoning with miso paste and soy sauce.
Miso Marinade: Use leftover miso paste as a marinade. Combine with soy sauce, ginger, garlic, and sweetener. Marinate protein/vegetables, then grill, bake, or stir-fry.

TIPS

Flavorful Miso: Use a good quality miso paste for the base of your broth. White miso is mild and sweet, while red miso is richer and saltier.
Rich Broth: Enhance the broth with kombu (dried kelp) and dried shiitake mushrooms for a deep umami flavor. Remove them before serving.
Cooking Soba: Cook soba noodles separately to avoid them becoming mushy. Rinse them under cold water after cooking to stop the cooking process and prevent sticking.
Toppings: Add texture and flavor with toppings like sliced green onions, shredded nori (seaweed), sesame seeds, and a drizzle of sesame oil.
Protein Boost: Include protein-rich ingredients like tofu, chicken, or shrimp to make the dish more filling.

20-Minutes Miso Soup With Soba Noodles With Subtle Flavors

5 from 9 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

This recipe is for a delicious and nutritious soba noodle soup. It features a flavorful broth with miso, tender soba noodles, baby spinach, carrots, mushrooms, and a touch of soy sauce. For added taste and visual appeal, the dish is garnished with scallions and black sesame seeds.

Ingredients

5 Cups 5 Water
3 Oz 3 Soba Noodles
2 Tbsp 2 Miso
3 Oz 3 Baby Spinach Leaves
1 1 Carrot, Sliced Thinly On The Diagonal
3 3 Mushrooms Sliced
1-2 Tsp 1-2 Reduced-sodium Soy Sauce
1 1 Scallion, Thinly Sliced On The Diagonal
Black Sesame Seeds (To Taste)

Step-By-Step Directions

Preparation Steps
Gather all ingredients. You’ll need soba noodles, miso paste, dashi broth, tofu, and your chosen vegetables (like mushrooms, carrots, and wakame seaweed). Additionally, prepare your garnishes, such as spring onions and sesame seeds.
Prepare the vegetables by washing and cutting them into bite-sized pieces. If you’re using dried wakame seaweed, rehydrate it by soaking it in warm water for about 10 minutes, then drain.
Cube the tofu.
Cooking
In a large pot, bring the dashi broth to a simmer.
Add the prepared vegetables and simmer until they are tender.
In a separate pot, cook the soba noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.
Preparation Steps
Gather all ingredients. You’ll need soba noodles, miso paste, dashi broth, tofu, and your chosen vegetables (like mushrooms, carrots, and wakame seaweed). Additionally, prepare your garnishes, such as spring onions and sesame seeds.
Prepare the vegetables by washing and cutting them into bite-sized pieces. If you’re using dried wakame seaweed, rehydrate it by soaking it in warm water for about 10 minutes, then drain.
Cube the tofu.
Cooking
In a large pot, bring the dashi broth to a simmer.
Add the prepared vegetables and simmer until they are tender.
In a separate pot, cook the soba noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.
Blending
In a small bowl, add some of the warm dashi broth to the miso paste. Stir until the miso is fully dissolved, then pour this mixture back into the pot of broth and vegetables.
Final Touches
Add the tofu cubes and cooked soba noodles to the soup. Stir gently to combine, and let the soup warm over low heat for a few more minutes.
Serving
Serve the soup hot, garnished with spring onions, sesame seeds, and perhaps a sesame oil drizzle for extra flavor.
Additional Options
Customize the soup with proteins like shrimp or chicken, or add other vegetables according to your preference. For a heartier meal, serve the soup alongside steamed rice or a portion of grilled fish.
EQUIPMENT LIST
Pot
Bowl
Knife
Cutting Board
Whisk Or Fork
Measuring Cups And Spoons
Serving Bowls

Notes

Cooking time: The cooking time for soba noodles may vary depending on the brand and thickness. Follow the package instructions for the most accurate cooking time.
Miso variations: Miso comes in different varieties, such as white, yellow, and red. Choose the one you prefer, or experiment with different types to find your favorite flavor.
Adjusting seasoning: Taste the broth before serving and adjust the amount of miso and soy sauce according to your preference. Add more if you desire a stronger flavor or less if you prefer a milder taste.
Mushroom options: You can use any mushroom you prefer or have on hand. Shiitake, cremini, or button mushrooms work well in this recipe.
Serving suggestions: This soup can be enjoyed as a light meal or paired with a side dish such as a salad or steamed vegetables. It can also be served alongside tofu, chicken, or seafood for added protein.

Nutrition Table

Author
Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!