Mushroom Miso Soup with Soba Noodles

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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.

Overhead shot of mushroom miso soup with a boiled egg in a white bowl

Close up of miso mushrooms with noodle soup

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.

Overhead shot of white bowls of mushroom soup on a blue background

White bowl of spicy miso soup with a boiled egg on a blue surface

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.

White bowls of mushroom noodle soup with boiled eggs

Close up of mushroom soup with soba noodles in a white bowl

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.

Overhead shot of mushroom miso soup on a blue background

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…

White bowl of miso mushroom soup with boiled egg on a blue background

Want more? Try these other soup recipes!

Overhead shot of mushroom miso soup with a boiled egg in a white bowl

Mushroom Miso Soup with Soba Noodles

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.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 455kcal
Author: Amy Fulwood

Ingredients

  • 3 litres Vegetable Stock
  • 3 inch piece Ginger sliced
  • 2 cloves Garlic crushed
  • 2 tbsp Butter
  • 300 g Wild Mushrooms torn or chopped
  • 1 tbsp Soy Sauce
  • 3 tbsp White Miso
  • 4 Eggs
  • 250 g Soba Noodles
  • 150 g Frozen Edamame Beans
  • Gochugaru or Chilli Flakes to serve

Instructions

  • 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.
Nutrition Facts
Mushroom Miso Soup with Soba Noodles
Amount Per Serving
Calories 455 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 179mg60%
Sodium 4341mg181%
Potassium 657mg19%
Carbohydrates 67g22%
Fiber 3g12%
Sugar 10g11%
Protein 23g46%
Vitamin A 2010IU40%
Vitamin C 4mg5%
Calcium 80mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
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4 Comments

  • Reply
    Haley D. Williams
    25/11/2019 at 2:51 PM

    5 stars
    This is the perfect meal for a chilly winter day!

  • Reply
    Kelly Anthony
    25/11/2019 at 3:00 PM

    I just introduced my husband to miso soup this weekend! I couldn’t believe he had never had it before. I love that this one has mushroom and noodles….and OMG….arunny boiled egg! YUM! Why have I never thought to make this at home?!

  • Reply
    Pam Greer
    25/11/2019 at 3:22 PM

    5 stars
    Oh my gosh this is amazing! So full of flavor and so easy! We try to eat meatless for lunch and this soup is perfect!

  • Reply
    Jacque Hastert
    25/11/2019 at 3:40 PM

    5 stars
    This is going down for dinner tonight! We have started doing Meatless Mondays and this is perfect for this cold day.

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