Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu

Soba Noodle Miso SoupThe past few days have been quite hectic running around in the city and taking care of errands. Today was no different – about to head over to the “International Serious Eats Day” in Brooklyn; and when I don’t have much time to cook, a quick soup is usually what I make.

This is a quick and comforting meal you can easily alter. Sliced mushrooms and bean sprouts would work well in this recipe for example. You can find soba noodles and miso paste in most grocery or health food stores in the Asian aisle.

Boil broth and add noodles, then cook shrimp and broccoli.

Stir in miso mixture then add tofu and green onions.

Miso Soup Recipe

  • 6 cups low-sodium broth (vegetable or chicken)
  • 4 ounces soba or udon noodles
  • 2 cups broccoli florets
  • 1/2 pound frozen shrimp, uncooked
  • 1-2 tablespoons miso paste
  • 3 tablespoons warm water
  • 1 tablespoon fresh grated ginger, or to taste
  • 1/2 cup sliced green onions
  • 1/2 cup cubed tofu
  • salt and red pepper flakes, to taste

    In a small bowl, whisk together miso, water and ginger until miso has dissolved and set aside.

    Boil broth in a large wok or pot. Add the soba noodles to the broth, then cover and simmer for 4-5 minutes. Place broccoli and shrimp over noodles. Cover and simmer until shrimp and broccoli are cooked, about 5 minutes.

    Stir in miso and ginger mixture. Add salt and red pepper flakes to taste, then mix in tofu and green onions.

    Total Time: 25 minutes
    Yield: 4 servings
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    1. says

      I am hearing a lot of good things about how miso adds texture, creaminess and flavor to a lot of dishes, soups particularly. I am ready to try this firsthand. This looks like a great recipe to try.

    2. Nina says

      Love this recipe! I chopped and measurd the night before and threw this together in 10mins flat for my husband and two kids. Nothing but love all around, even from the 2 and 5 year old. Adding to my regular dinner rotation.

    3. Jennifer says

      Cooked this for dinner tonight. No shrimp (vegetarian) and no green onions so skipped those. Went heavy on the miso paste because we are big miso soup fans. Used fresh udon noodles. Turned out delicious. Happy 10 year old and happy 12 year old. Such a simple idea with so many possibilities. Thank you for the recipe.

      • says

        That’s great, Jennifer! So glad you and your kids enjoyed it. Yes, it’s such a versatile soup. You can use whatever you have in your kitchen and it will always taste good no matter what you put in.

    4. Em says

      Thanks for this easy and yummy recipe. I made some additions I thought I would share. I added two raw lemon peels and a pinch of cinnamon to the broth, plus about a tbsp. of lime juice. I also added 2 tbsp. of tamari sauce to the broth and toward the end I threw in about 1.5 cup of cut up bok choy leaves. Thinking I might add kale instead the next time and might double the amount of ginger because I like a bit of kick.

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