This Miso Noodle Soup is a delightful blend of umami-rich miso, earthy shiitake and oyster mushrooms, and fresh baby bok choy. The combination of ginger and garlic adds a warm and comforting aroma to this gluten-free soup. It's a perfect dish for a cozy evening or when you're looking for a healthy, nourishing meal.
When it's cold and 'flu season, you know what that calls for: soup! Here's the Japanese counterpart of good old western chicken soup--Miso Noodle Soup with Shiitake Mushrooms and Bok Choy.
It's comfort food and soul food at its finest, a bowl brimming with all things good for your body.
Naturally vegan, this savory soup recipe is an easy version of the classic Japanese miso soup.
❤️ Why you'll love this recipe
- This Miso Noodle Soup is chock full of superfoods: shiitake mushrooms, oyster mushrooms, ginger, garlic, miso paste, and bok choy.
- It’s a great soup for any time of the year when you’re doing your best to avoid colds and ‘flu.
- It’s also a quick soup to make for a weeknight dinner, as you can have it on the table in 30 minutes or so.
- This miso soup has a rich broth with deep umami savory undertones that are almost meaty. I loved the fragrant aroma of ginger in this earthy soup.
- Guaranteed to leave you warm and satisfied!
🛒 Ingredients and substitutions
What's in miso soup?
A traditional Japanese miso soup recipe is made with miso paste, dashi (Japanese broth made from bonito flakes), kombu (seaweed) and tofu. However, there are many variations of this classic soup. My recipe is an easier version, using pantry staples that I usually have on hand.
You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.
- sesame oil: You'll sauté the onions, celery, garlic and ginger in this flavorful oil. If you don't have sesame oil, you can substitute avocado oil or olive oil
- yellow onion, finely chopped
- celery, finely chopped
- fresh garlic cloves, minced
- fresh ginger, minced or grated
- gluten-free tamari or low-sodium soy sauce
- low-sodium vegetable broth
- white miso: You'll find this in the refrigerated section of your grocery store or in Asian markets.
- rice noodles, like Pad Thai noodles
- chicken, cooked and shredded (optional)
- shiitake mushrooms, tough stems removed
- oyster mushrooms, coarsely chopped
- Shanghai or baby bok choy, sliced into halves or quarters, depending on their size. You can substitute other greens, like spinach or chard if you'd like.
- green onions, chopped
- sesame seeds, for garnish
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
- Prepare the broth: In a medium bowl or 4-cup meauring cup, combine the vegetable broth and miso. Whisk to combine the miso paste until smooth. This will prevent lumps in the soup.
- Sauté the vegetables and aromatics: Sauté the onions and celery in sesame oil until slightly softened, then reduce the heat and add the minced garlic and grated ginger to the pot. Sauté for 2 to 3 minutes until fragrant. Add the mushrooms and allow them to simmer for 5 minutes.
- Incorporate miso broth: Pour the miso and broth mixture into the pot, stirring well to combine. Let it simmer for another 2 - 3 minutes, stirring occasionally. Stir in the tamari or gluten-free soy sauce.
- Add the noodles: Add the rice noodles to the pot and allow them to simmer until softened, about 5 minutes.
- Add baby bok choy: Gently place the baby bok choy halves or quarters into the soup. Cook for an additional 2-3 minutes until the bok choy is tender-crisp.
- Check the seasoning: Add red pepper flakes for a little extra heat, if desired.
- Serve: Ladle the hot soup into bowls. Garnish with sliced green onions and sesame seeds.
🔁 Possible Variations
Add a protein: Add cooked shredded chicken or tofu cubes to the pot after the noodles have softened.
👍🏼 Helpful Tips
I recommend using low-sodium soy sauce and low-sodium vegetable broth as miso is naturally salty. You will not need to add additional salt to this soup.
White miso has a milder and more gentle taste, as it is usually only fermented for three months and has a higher rice content. Red miso has a stronger, smoky, salty flavor. White miso is commonly used in soups, sauces and in salad dressings like this Sesame Miso Dressing.
🍽 What to serve with miso noodle soup
This ginger garlic miso soup with shiitake and oyster mushrooms and bok choy is a savory and satisfying dish. It's a perfect choice for those following a gluten-free diet. If you want to round out your meal, here are a few suggstions for dishes to serve with it. Enjoy the comforting flavors and nourishing qualities of this delicious soup!
- A side dish of spring rolls goes well with this miso mushroom soup.
- I like to serve it with these gluten-free oat crackers with nutritional yeast: aka super seedy snack crackers! Full of healthy seeds, these make a perfect accompaniment to this miso noodle soup.
- Sushi makes a great side dish, too. Try it with avocado or California rolls.
- Grill these Japanese Chicken Yakitori Skewers to round out your meal.
- Lemon Garlic Shrimp and Snow Pea Stir Fry also makes a delicious dish to serve with miso soup.
⏰ Storage Instructions
To store: Refrigerate leftovers in a covered container for up to 3 days.
To reheat: Gently reheat on the stovetop or in the microwave.
Freeze it: Miso soup with noodles and mushrooms does not freeze well.
🗒 More healthy soup recipes
When you make this miso mushroom soup recipe, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and have new recipes delivered straight to your inbox.
This recipe was originally published in 2017 as Ginger Garlic Miso Soup with Mushrooms. It has been updated with new photos, extra information and the recipe has been slightly tweaked. Hope you love it!
Miso Noodle Soup with Shiitake Mushrooms and Bok Choy
- 2 teaspoons sesame oil
- ½ medium yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 tablespoon tamari, or low-sodium soy sauce (gluten-free)
- 4 cups low-sodium vegetable broth
- 2 tablespoons white miso
- 4 oz rice noodles
- ½ cup shiitake mushrooms, tough stems removed
- ½ cup oyster mushrooms, coarsely chopped
- 2 heads Shanghai or baby bok choy, leaves separated
- ½ cup chicken, cooked and shredded (optional)
- 2 green onions, chopped
- 2 teaspoons sesame seeds, for garnish
- In large pot, heat oil over medium-high heat. Add onion and celery and sauté until onions are translucent, about 5 minutes. Add garlic and ginger and cook for 2 minutes.
- Add tamari or soy sauce to the pot and stir. Add vegetable broth and miso and cook for 5 minutes.
- Add rice noodles to the pot and cook for an additional 5 minutes.
- Add optional cooked chicken, mushrooms and cook until mushrooms are slightly tender, about 3 - 5 minutes.
- Gently stir in bok choy leaves and cook just until wilted.
- Spoon into bowls and garnish with sliced green onions and sesame seeds. Serve hot.