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    Home » 30 Minute Meals

    Peanut Miso Noodle Soup

    AU$2.93 | £1.14 per serve
    By Robyn | Published: Jan 3, 2021 | Modified: Jan 4, 2021

    TO THE RECIPE
    vegan peanut miso noodle soup pin showing bowl of miso noodle soup with spoon

    This miso noodle soup is a simple, healthy and delicious vegetarian noodle soup; perfect for both cold winter and hot summer days! Ready in under 10 minutes, it is perfect for those times you really can’t be bothered to cook much.

    overhead photo of a bowl of peanut miso soup with noodles topped with nori and sesame seeds

    Miso soup with noodles is one of my all time favourite light and healthy yet filling soups. Add in some creamy peanut butter, and this comforting but light bowl just got even tastier!

    Whilst warming on a cold winters day; this vegetarian miso soup is definitely a summer soup too. It is best eaten warm – although I have eaten it cold – when Mini Jones was a baby it would take me hours to eat a bowl of soup! I made miso noodle soup ALOT when we lived in Japan during the hot and humid summer months. It was refreshing and not filling, perfect for those hot days when you just want something light.

    In Japan we didn’t have peanut butter, but I would often sprinkle peanuts over the top to add crunch, texture, and a little protein to my soup. With peanut butter a staple store cupboard ingredient in my kitchen once again, I decided to add it to the soup. The peanut butter adds a creaminess and thickens the soup, and really turns it into a delicious meal. (If you like peanut butter in soups, then have  look at this pumpkin and peanut butter soup.)

    Oh, and this noodle soup is ready in under 10 minutes (5 minutes if your noodles take 3 minutes to cook!) and is made from just 6 ingredients – and one of those is water! See: 🙂

    ingredients for soup: noodles, miso paste, peanut butter, ginger, spring onion and water

    How to make miso noodle soup:

    1.Cook the noodles according to packet instructions.

    2.Whilst they are cooking make the miso ginger soup by placing the miso, peanut butter, ginger and spring onion into a pan:

    ingredients for soup apart from noodles and water in a blue saucepan

    3.Add the water, place over a medium heat and heat through, stirring.

    4.Drain the noodles and either add them to the soup, or place them in the bowl and pour the soup around them.

    cooked noodles topped with thinly sliced nori, fresh coriander, chilli

    Notes about Ingredients:

    Miso paste: I use white miso paste in this recipe. If you have red miso, it will alter the colour of the dish (which wouldn’t matter too much!), but red miso is also saltier and stronger in taste, so I would recommend using ½ tablespoon at first, and checking the miso soup once heated to see if you need to add a little more.

    Peanut butter: Use a no added sugar one. A sweet peanut butter would be a mistake in this soup! Use a smooth peanut butter rather than crunchy.

    Noodles: I use a variety of soba noodles, which take only 4 minutes to cook. If you wanted to use udon or another type of noodle, feel free! They may take a little longer to cook, but I still think they would be very tasty in this soup! If wanting to make a vegan miso noodle soup, check the variety of noodles you use are vegan as some are made with egg.

    Frequently Asked Questions:

    What exactly is miso?

    A key ingredient in Japanese cooking, Miso is a fermented paste. Most commonly it’s a mixture of soybeans and a mould called, koji. The word ‘miso’ means fermented beans in Japanese. It has a wonderful salty, savoury unami flavour that provides a great depth to so many dishes.

    Is it OK to  boil miso?

    Try not to. The taste and some nutritional probiotic qualities of miso are destroyed if you boil it.

    What to serve with miso noodle soup:

    If you want to add vegetables to the miso soup, a few tablespoon of sweetcorn added as you heat the miso soup is delicious, as is a handful of baby spinach added at the end.

    Suggested toppings: I like to top mine with shredded nori, fresh red chilli, fresh coriander leaves and a sprinkling of sesame seeds.

    If serving to toddler Mini Jones, I leave off the toppings, apart from the sesame seeds.

    overhead shot of peanut miso noodle soup in bowl with pan of more miso soup in top right hand corner

    More recipes you may like:

    Savoury peanut butter recipes: satay pumpkin curry, African peanut stew

    If you and your family love eating noodles, then you might like these easy noodle recipes: Vegan Dan Dan Noodles, Sesame noodles, sticky tofu and Vietnamese noodle salad

    a close up of miso noodle soup being eaten with a spoon

    Peanut Miso Noodle Soup

    Author: Robyn

    This quick and healthy miso noodle soup recipe with peanut butter is a light delicious soup both in summer and winter. This recipe serves 1, but easily doubled or tripled!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course 15 minute, Appetizer, Lunch
    Cuisine Japanese
    Servings 1 person
    Calories 305 kcal

    Ingredients
      

    • 45 g soba noodles, or udon or somen ($0.46 / £0.32)
    • 360ml (1 ½ c) water ($0 / £0)
    • 1 cm (⅓ inch) fresh ginger, finely grated ($0.15 / £0.03)
    • 1 spring onion, finely chopped ($0.40 / £0.07)
    • 1 tablespoon white miso paste ($0.17 / £0.24)
    • 1 tablespoon smooth peanut butter ($0.20 / £0.08)

    To serve:

    • ½ sheet nori, shredded ($0.17 / £0.09)
    • ½ red chilli, finely sliced ($0.30 / £0.05)
    • 1 tablespoon fresh coriander ($1.00 / £0.15)
    • 1 teaspoon black or white sesame seeds ($0.08 / £0.11)

    Instructions
     

    • Cook the noodles according to packet instructions.
    • Whilst the noodles are cooking, make the soup:
    • Place the grated ginger, spring onion, miso paste and peanut butter into a small saucepan. Add the water, gently whisk together and heat over a low to medium heat.
    • Bring to a simmer, then take off the heat.
    • Drain the noodles, place into a bowl, top with toppings of your choice and pour the soup around them.
    • (Alternatively add the cooked noodles to the miso soup and carefully pour into a bowl before sprinkling over toppings of choice.)
    • Enjoy straight away.
    • Best enjoyed straight away and not reheated.

    Notes

    Estimated costs: Australia $2.93 . Per serve = $2.93
    UK £1.14. Per serve = £1.14
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Miso paste: I use white miso paste in this recipe. If you have red miso, it will alter the colour of the dish (which wouldn’t matter too much!), but red miso is also saltier and stronger in taste, so I would recommend using ½ tablespoon at first, and checking the miso soup once heated to see if you need to add a little more.
    Peanut butter: Use a no added sugar one. A sweet peanut butter would be a mistake in this soup! Use a smooth peanut butter rather than crunchy.
    Noodles: I use a variety of soba noodles, which take only 4 minutes to cook. If you wanted to use udon or another type of noodle, feel free! They may take a little longer to cook, but I still think they would be very tasty in this soup!
    Vegan miso noodle soup: check the variety of noodles you use are vegan as some are made with egg.
    This recipe serves 1 person, but can easily be doubled, tripled, or more!

    Nutrition

    Calories: 305kcalCarbohydrates: 45gProtein: 14gFat: 11gSaturated Fat: 2gSodium: 1087mgPotassium: 325mgFiber: 3gSugar: 4gVitamin A: 399IUVitamin C: 35mgCalcium: 46mgIron: 2mg
    Keyword japanese soup, miso paste, miso soup, noodle soup, vegan soup

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Sarah says

      May 07, 2021 at 9:35 am

      5 stars
      My hubby doesn’t like miso, but he loved this! I added some roast chook from the supermarket and some sneaky extra veg to round it out for a quick and easy mid week dinner. Thanks for the great recipe 🙂

      Reply
      • Robyn says

        May 09, 2021 at 1:52 pm

        That’s a great idea to add roast chook to the soup Sarah – and some extra veggies 😉 So happy your husband enjoyed the soup too!

        Reply
    2. Alex says

      January 19, 2021 at 2:56 pm

      5 stars
      I was so pleased with how well this dish came together – the flavours are excellent, and better still, the ingredients list is so simple!

      Reply
      • Robyn says

        January 19, 2021 at 7:39 pm

        It is such a simple soup, really pleased you like it too Alex!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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