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Miso Soba Noodle Soup

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Miso Soba Noodle Soup

The next time you’ll hike in autumn forest, try to cook this delicious and nourishing soup with fresh porcini mushrooms.
Course Soup
Cuisine Asian
Keyword dairy-free, egg-free, gluten-free, lactose-free, no nuts, no shellfish, no tree nuts, vegetarian
Cook Time 20 minutes
Servings 2
Calories 265kcal


  • 1 tablespoon olive oil
  • 1 handful porcini mushrooms Boletus edulis, cleaned and thinly sliced
  • 1 bundle buckwheat soba noodles broken. (Note: for gluten-free version choose gluten-free varieties of soba boodles)
  • 1 tablespoon dried wakame seaweeds
  • 2 packets instant miso soup
  • 1 pack extra firm tofu about 100g/3.53oz, drained and cut into small cubes


  • Heat olive oil in a pot over medium heat.
  • Add prepared mushrooms and cook until soft. Season with salt.
  • Pour into the pot 2 cups water, bring to a boil.
  • Add the soba noodles and wakame, cook for about 4 minutes.
  • Remove from heat and stir in miso paste.
  • Put tofu cheese to the soup just before serving.


Calories: 265kcal | Carbohydrates: 36.2g | Protein: 13.4g | Fat: 10.3g | Sodium: 1034mg | Sugar: 4.3g

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