Veggie Miso Noodle Soup With Tofu, Mushrooms, and Bok Choy

Why You’ll Love This Recipe

• Fast, comforting, and weeknight-friendly, with a deeply savory miso broth.
• Lots of vegetables and tofu make it satisfying without feeling heavy.
• Flexible: use soba or rice noodles, and swap in whatever mushrooms or greens you have.
• Easy to customize at the table with sesame, chili crisp, or extra scallions.

Grocery List

• Produce: mushrooms (cremini or shiitake), bok choy, scallions, carrots, fresh ginger, garlic
• Dairy: none
• Pantry: soba noodles or rice noodles, toasted sesame oil, vegetable broth, low-sodium soy sauce, miso paste (white or yellow), toasted sesame seeds, chili crisp (optional)
• Refrigerated: firm or extra-firm tofu

Full Ingredients

Noodles

• 6 oz (170 g) soba noodles or rice noodles
• Water, for boiling

Miso Broth & Vegetables

• 1 tbsp toasted sesame oil
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 8 oz (225 g) mushrooms (cremini, baby bella, or shiitake), thinly sliced
• 1 cup (120 g) carrots, cut into thin matchsticks or half-moons
• 6 cups (1.4 L) vegetable broth
• 2 tbsp low-sodium soy sauce
• 14 oz (400 g) firm or extra-firm tofu, drained and cut into 3/4-inch (2 cm) cubes
• 3 cups (210 g) bok choy, chopped (separate thicker stems from leafy tops if you can)

To Finish

• 3 tbsp white or yellow miso paste
• 2 tbsp warm water (about 110°F / 43°C), for loosening miso
• 4 scallions, thinly sliced
• 2 tsp toasted sesame seeds
• Chili crisp, 1–2 tsp per bowl (optional)

Step-by-Step Instructions

Step 1: Prep your vegetables and tofu

Slice the mushrooms, cut the carrots into thin matchsticks (or very thin half-moons), and chop the bok choy. If your bok choy has thick stems, keep the stems and leafy tops in separate piles so they cook evenly.

Drain the tofu and cut it into 3/4-inch (2 cm) cubes. Thinly slice the scallions and set aside for garnish.

Step 2: Cook the noodles and set aside

Bring a medium pot of water to a boil over high heat. Add 6 oz (170 g) noodles and cook according to the package directions until just tender (typically 4–6 minutes for soba; 3–6 minutes for many rice noodles).

Drain immediately. Rinse briefly under cool water to stop the cooking and prevent sticking, then toss with a few drops of sesame oil or a splash of water. Set aside.

Step 3: Build the flavor base with sesame, ginger, and garlic

In a large pot or Dutch oven, warm 1 tbsp toasted sesame oil over medium heat. Add the ginger and garlic and cook for 30 seconds, stirring constantly, until very fragrant (do not let the garlic brown).

Step 4: Sauté mushrooms and carrots, then simmer the broth

Add the sliced mushrooms and carrots to the pot. Cook for 4 minutes, stirring occasionally, until the mushrooms soften and release some moisture.

Pour in 6 cups (1.4 L) vegetable broth and stir in 2 tbsp low-sodium soy sauce. Increase heat to bring the soup to a gentle simmer (about 190–200°F / 88–93°C), then maintain that simmer for 8 minutes so the carrots start to turn tender.

Step 5: Add tofu and bok choy until just tender

Add the cubed tofu and bok choy stems (if separated). Simmer for 2 minutes.

Add the bok choy leaves and simmer 1 more minute, just until bright green and wilted. Keep the soup at a gentle simmer; avoid a rolling boil, which can break up tofu and dull the greens.

Step 6: Stir in miso off the heat (no boiling)

Turn off the heat. In a small bowl, whisk 3 tbsp miso paste with 2 tbsp warm water (about 110°F / 43°C) until smooth.

Stir the miso mixture into the pot. Taste and adjust: if you want it saltier, add up to 1 more tbsp soy sauce; if it tastes too strong, add 1/2 cup (120 ml) hot water or broth.

Step 7: Assemble bowls and finish with toppings

Divide the cooked noodles among 4 bowls (about 1 1/2 cups cooked noodles per bowl). Ladle the hot miso soup over the noodles, making sure each bowl gets mushrooms, tofu, and bok choy.

Top with scallions and toasted sesame seeds. If using chili crisp, spoon 1–2 tsp on top of each bowl (or serve it on the side so everyone can adjust their heat).

Pro Tips

• Keep miso gentle: Add miso after turning off the heat. Boiling can dull the flavor and aroma.
• Cook noodles separately: This keeps the broth clear and prevents the noodles from soaking up all the soup if you have leftovers.
• Cut carrots thin: Matchsticks or very thin slices cook quickly and feel pleasant with noodles.
• Choose your mushrooms: Shiitakes add deeper, woodsy flavor; cremini are mild and affordable. A mix is excellent.
• Control saltiness: Miso and soy vary a lot by brand. Start with the listed amounts, then adjust at the end.

Variations

• Gluten-free: Use rice noodles and swap soy sauce for tamari (gluten-free).
• Extra hearty: Add 1 cup (150 g) shelled edamame (frozen is fine) during the last 3 minutes of simmering.
• Spicy ginger-garlic: Add 1/4 tsp red pepper flakes with the ginger and garlic, and finish with chili crisp and a splash of rice vinegar.

Storage & Make-Ahead

For the best texture, store the broth (with vegetables and tofu) separate from the noodles. Refrigerate in airtight containers for up to 4 days. Reheat the broth gently over medium heat until steaming hot (about 165°F / 74°C); do not boil hard. Warm noodles by dipping them briefly into hot water or adding them to the broth for 30–60 seconds just to heat through. If the broth tastes flat after chilling, brighten it with a small splash of soy sauce or an extra 1 tsp miso stirred in off heat.

Nutrition (per serving)

Approximate, using soba noodles and including sesame seeds (without chili crisp): 360 calories; 18 g protein; 12 g fat; 48 g carbohydrates; 5 g fiber; 980 mg sodium.