This flavorful miso mushroom noodle soup features sauteed mushrooms and tender soba noodles in a rich miso broth. – the perfect weeknight soup that’s ready in 40 minutes!
Soup season seriously NEVER gets old! The amount of soups out there pretty much guarantee that and this miso mushroom soup is just exhibit A.
We’re talking about a rich miso broth and a whole mess of tender mushrooms and soba noodles making up this glorious soup and it is one for the record books.
Just try and tell me you don’t want to faceplant into that bowl.
This soup is loaded with the most incredible umami flavors from the mushrooms and you’ll never guess by the amount of flavor that it’s weeknight friendly!
And the leftovers are bomb. Just saying.
This Miso Mushroom Noodle Soup features…
- A rich, flavorful miso broth.
- Tender sautéed mushrooms.
- A lovely mess of buckwheat soba noodles.
- Only 40 minutes to make with a handful of ingredients.
Making the Mushroom Noodle Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Vegetable broth
- White miso paste
- Soba noodles
Choosing Your Mushrooms
This soup works incredibly well with a variety of mushrooms! We love using a mix of cremini, buttons, baby bellas, and oysters.
For whatever mushroom you use, we recommend purchasing them whole and thinly slicing them yourself so you can control the size and make sure they are uniform.
Tips for Perfect Miso Soup
- Sauté mushrooms – cook the mushrooms until they just begin to sweat and are slightly tender.
- Add aromatics – fresh ginger, garlic, and scallions are key here for building a flavorful soup base.
- Simmer soup – allow the soup to simmer several minutes to develop flavor.
- Cook soba noodles to al dente – remember, the soba noodles will be added to a warm soup, so cook them only to al dente – they will continue cooking in the soup.
- Top soup with green onions and nori – optional, but it adds a lovely little pop of flavor!
Looking to try something a little different? Try these variations on this soup.
- Add more vegetables – try adding sweet pepper, zucchini, carrot, or kale alongside the mushrooms for sautéing.
- Make it spicy – saute a jalapeno or serrano pepper or add a few dashes of sriracha to the broth.
- Use chicken broth – for a non-vegetarian version, feel free to use chicken broth in place of the veggie.
- Add meat – sauteed chicken or beef strips would be a great meaty addition.
- Use regular noodles – if you can’t find soba noodles, regular wheat pasta will work just fine!
Storing and Reheating Soup
This soup stores well in the refrigerator up to 6 days. Reheat leftovers either on the stovetop or several minutes in the microwave.
We do not recommend freezing this soup.
The savory, earthy flavors in this soup are absolutely to die for! It’s also got the perfect level of broth to noodles + mushrooms. Just all around perfection.
10x better than your go-to takeout place, I guarantee that!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this soup made step-by-step on Google web stories!
More incredible soups to add to your menu next!
Miso Mushroom Noodle Soup
- 1 tablespoon vegetable oil
- 16 oz mushrooms, thinly sliced (button, cremini, oyster, or a mix)
- 3 medium cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons white miso paste
- 1/2 cup thinly sliced scallions
- 4 cups vegetable broth (or chicken broth)
- 7 oz soba noodles, cooked according to package instructions
- Salt and pepper to taste
- Additional sliced scallions and thinly-cut nori for topping
- Heat a Dutch oven or medium pot over medium-high heat. Add oil and swirl to coat bottom of pan. Add mushrooms and saute several minutes, stirring occasionally until mushrooms are slightly tender.
- Add garlic, ginger, miso paste, and scallions to mushrooms and cook 1-2 minutes until fragrant.
- Add vegetable broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and add soba noodles. Cook an additional few minutes until heated through.
- Season soup with salt and pepper to taste if needed and top individual servings with additional scallions and nori if desired. Enjoy!
Can I use black misso paste?
You can, however I would recommend starting with less and adding more to taste as black miso can be a lot stronger in flavor.