Miso Noodle Soup 

This Miso Noodle Soup has tender dumplings, rice noodles, fresh bokchoy, and a savoury miso broth, it's perfect for cold nights or whenever you’re craving something cozy, nourishing, and full of flavour.

Why You’ll Love This

This soup is warming, flavourful, and packed with texture from chewy noodles to tender dumplings and crunchy green onions. It's quick to make, comforting, and filled with nutrient-rich ingredients like bokchoy, ginger, garlic, and miso.

Plus, it’s easily adaptable for vegetarian or gluten-free diets depending on your choice of dumplings and broth.

Miso Noodle Soup

Why These Ingredients?

• Dumplings: Make this a filling, hearty dish. Use your favourite store-bought or homemade ones.
• Bok choy: Adds crunch, colour, and nutrients like vitamin C and calcium.
• Green onions: Brighten the broth with a bit of freshness and crunch.
• Ginger & garlic: Bring immune-boosting properties
• Miso paste: The heart of the broth.
• Soy sauce & sesame oil: Enhance the savoury, toasty flavours.
• Chili oil (optional): Adds a spicy kick for heat lovers.
• Chicken broth + water: Create a rich but balanced base for the soup.
• Sesame seeds: Finish with a nutty crunch.

Ingredients:

• 3 garlic cloves, minced (or use jarred garlic or garlic powder)
  
• 2 teaspoons ginger, minced (or use jarred ginger or ginger powder)
  
• 2 tablespoons avocado oil
  
• 900 mL chicken broth (or substitute with vegetable broth)
  
• 8 cups water
  
• ¼ cup miso paste
  
• ¼ cup soy sauce
  
• 3 tablespoons sesame oil
  
• 1 package bok choy, washed and chopped
  
• 1 package wontons or dumplings, pre-cooked (optional: pan fry for crispiness)
  
• Noodles of choice
  

Optional Garnishes:

• Sesame seeds
  
• Chilli oil
  
• Chopped green onion

Directions

1. Sauté aromatics: In a large pot, heat avocado oil over medium heat. Add garlic and ginger. Sauté for 1–2 minutes until fragrant.

2. Build the broth: Add chicken or vegetable broth, water, miso paste, soy sauce, and sesame oil. Whisk to combine and bring to a gentle boil.

3. Simmer: Reduce heat and let the broth simmer for about 5 minutes to allow the flavours to meld. Taste and adjust seasoning if needed (add more soy sauce, miso, or a pinch of salt).

4. Cook bok choy: Add chopped bok choy to the pot and cook for 5–8 minutes until tender.

5. Add dumplings and noodles: Stir in pre-cooked wontons or dumplings (pan fry them first if you'd like them crispy). Add noodles and cook according to package instructions until heated through and evenly cooked.

6. Serve: Ladle soup into bowls and top with sesame seeds, chilli oil, and chopped green onions if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Note: The noodles may soak up broth over time—add extra broth or water when reheating.

Equipment

• Large pot
  
• Measuring spoons and cups
  
• Ladle
  
• Sharp knife and cutting board
  

Tips for the Best Miso Soup

• Add chili oil to taste—it’s optional but adds heat.
  
• Try pan-frying dumplings before adding them for extra flavour and texture.
  

Substitutions, Variations, and Dietary Restrictions

• Vegetarian: Use vegetable broth and vegetarian dumplings.

• Gluten-free: Ensure your soy sauce and dumplings are certified gluten-free.
  

• Add-ins: Mushroom, tofu cubes for more plant-based protein, seaweed for a traditional touch or a soft-boiled egg
  

FAQs: Miso Noodle Soup

More Soup Recipes to Try

• One Pot Lasagna Soup
• Chicken Tacos Ground Chicken
• Potato and Rosemary Pizza

Recipe

Juliana Crimi, RD, MHSc

Miso Noodle Soup

This hearty Miso Soup with Dumplings and Noodles is a comforting, flavourful meal packed with vegetables, bold umami, and cozy broth. Easy to make and totally customizable!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 Servings

Course: dinner, lunch, Soup

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

• 3 garlic cloves minced (or use jarred garlic or garlic powder)
• 2 teaspoons ginger minced (or use jarred ginger or ginger powder)
• 2 tablespoons avocado oil
• 900 mL chicken broth or substitute with vegetable broth
• 8 cups water
• ¼ cup miso paste
• ¼ cup soy sauce
• 3 tablespoons sesame oil
• 1 package bok choy washed and chopped
• 1 package wontons or dumplings pre-cooked (optional: pan fry for crispiness)
• Noodles of choice

Optional Add Ins:

• Sesame seeds
• Chilli oil
• Chopped green onion

Equipment

• Large pot
• Measuring cups and spoons
• Ladle
• Knife
• Cutting board
• Mixing spoon

Method

 

1. Sauté aromatics: In a large pot, heat avocado oil over medium heat. Add garlic and ginger. Sauté for 1–2 minutes until fragrant.
2. Build the broth: Add chicken or vegetable broth, water, miso paste, soy sauce, and sesame oil. Whisk to combine and bring to a gentle boil.
3. Simmer: Reduce heat and let the broth simmer for about 5 minutes to allow the flavours to meld. Taste and adjust seasoning if needed (add more soy sauce, miso, or a pinch of salt).
4. Cook bok choy: Add chopped bok choy to the pot and cook for 5–8 minutes until tender.
5. Add dumplings and noodles: Stir in pre-cooked wontons or dumplings (pan fry them first if you'd like them crispy). Add noodles and cook according to package instructions until heated through and evenly cooked.
6. Serve: Ladle soup into bowls and top with sesame seeds, chilli oil, and chopped green onions if desired.

Notes

 

• Add chili oil to taste—it’s optional but adds heat.
• Try pan-frying dumplings before adding them for extra flavour and texture.