This easy mushroom miso soup with noodles is a healthy and warming vegetarian meal. My favourite spicy mushroom soup is made with white miso paste and topped with a runny boiled egg.
Ohhh this soup is just peak winter comfort food.
These miso mushrooms are so rich in umami flavour and they're cooked in plenty of butter until they're super soft and tender which makes them a dream when they're served on top of this warm and comforting broth.
The rest of the soup is made with plenty of ginger, garlic and miso paste plus bundles of soba noodles which are cooked until al dente.
I like to top everything off with a runny boiled egg and plenty of chilli flakes. I use gochugaru which is a Korean chilli flake and is definitely not traditional but I love it for it's slight sweetness.
Why we love this mushroom miso soup...
It's a vegetarian dish which is still super filling and hearty thanks to the noodles and rich broth. It can also easily be made vegan by skipping the egg and using olive oil instead of butter.
This recipe is also so easy to make and the whole thing takes about half an hour to put together which makes it ideal for a weeknight!
It's super customisable and so easy to make it your own by adding different veggies, extra proteins or anything else you fancy.
Mushroom Noodle Soup Ingredients
Vegetable Stock: This makes up the base of the soup so make sure you get a good quality brand or make your own.
Ginger and Garlic: Helps to give that delicious aromatic flavour.
Butter: I love using butter to fry the mushrooms and give them extra flavour but you could use olive oil if you prefer.
Wild Mushrooms: I used a pack of mixed wild mushrooms but you could go for your favourite kind or just go for chestnut if you prefer.
White Miso: This is one of my favourite ingredients for adding a kick of umami flavour.
Soba Noodles: These add such a lovely nuttiness.
Edamame Beans: I use frozen ones and just add them straight to the soup, they're so good!
Boiled Eggs: There's nothing better than a runny boiled egg on top of this soup.
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How to make soba noodle soup with mushrooms
Simmer the stock: Add the stock, ginger and garlic to a large pot and bring to a simmer while you make the mushrooms.
Cook the mushrooms: Melt butter in a skillet then add the mushrooms and cook for a few minutes then add the soy sauce, miso and more butter and cook until softened and browned.
Cook the eggs: Bring a small pot of water to the boil and boil the eggs to your liking then submerge in cold water before peeling.
Finish the soup: Add the noodles and edamame and simmer until cooked then split between bowls and top with the eggs and chilli flakes.
Equipment you need to make this recipe...
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Want more? Try these other soup recipes!
- Coconut Noodle Soup with Edamame & Mushrooms
- Veggie Pesto Pasta Soup with Kale
- Roasted Red Pepper Soup with White Beans
- Spicy Soup with Beans & Rice
- Leftover Turkey Soup with Noodles
- Vegetable Soup with Vegetarian Dumplings
- Vegan Hot & Sour Soup
Mushroom Miso Soup with Soba Noodles
- 3 litres Vegetable Stock
- 3 inch piece Ginger sliced
- 2 cloves Garlic crushed
- 2 tablespoon Butter
- 300 g Wild Mushrooms torn or chopped
- 1 tablespoon Soy Sauce
- 3 tablespoon White Miso
- 4 Eggs
- 250 g Soba Noodles
- 150 g Frozen Edamame Beans
- Gochugaru or Chilli Flakes to serve
- Put the stock, ginger and garlic in a large pot and bring to a simmer. Cook for about 10 minutes.
- Put 1 tablespoon of butter in a skillet and melt over a medium heat then add the mushrooms and cook for about 5 minutes until browned. Add the soy sauce, 2 tablespoons of miso and the rest of the butter. Cook for a little longer until the mushrooms are browned and the butter and miso is melted.
- Bring a small saucepan of water to the boil and cook the eggs for 6-8 minutes until cooked to your liking. Remove from the water and submerge in cold water then peel.
- Remove the ginger from the stock. Add the noodles and edmame and cook until the noodles are soft, about 4 minutes. Add the final tablespoon of miso to the stock and stir well.
- Split the soup between 4 bowls. Halve the eggs and add to the soup then add the mushrooms. Sprinkle with the gochugaru and chilli flakes.
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