Miso Mushroom Noodle Soup
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!
Servings 6 servings
Calories 199kcal
Ingredients
- 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
Instructions
- 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!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days.
Nutrition
Serving: 12oz | Calories: 199kcal | Carbohydrates: 31.5g | Protein: 11.7g | Fat: 4.2g | Saturated Fat: 0.8g | Sodium: 1147mg | Potassium: 502mg | Fiber: 1.5g | Sugar: 4g | Calcium: 38mg | Iron: 4mg