Recipes » Soups » Loaded Miso Noodle Soup
T. Colin Campbell Center for Nutrition Studies
Loaded Miso Noodle Soup


  • 4 servings of soba or brown rice noodles, uncooked
  • 3 cups vegetable broth
  • 3 cups water
  • 1 cup julienned carrot
  • 1 cup julienned zucchini
  • 1 cup thinly sliced shiitake mushrooms
  • 1 cup broccoli florets
  • 3 Tbsp miso paste
  • 1 (14-ounce) package firm tofu, cut into 1-inch cubes
  • ¼ cup chopped green onions
  • 1 sheet roasted nori seaweed, broken into pieces


  • 1. Prepare the noodles according to the instructions on the package. Set them aside.
  • 2. In a medium saucepan over high heat, bring the vegetable broth and water to a boil. Add the carrot, zucchini, mushrooms, and broccoli, reduce the heat, and simmer for 5 minutes.
  • 3. Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso paste into the broth, then return it to the pot. Add the tofu, green onions, and cooked noodles, then simmer for 1 more minute, until everything is warm.
  • 4. Transfer to bowls and top with the nori seaweed.

Cooking Tips

  • 1. “Julienned” means sliced into matchstick shapes.

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