Saturday, April 16, 2011

Miso noodle soup

Miso noodle soup
This is a great healthy way to use up leftover bits of things in the fridge!

I start out making a pot of miso soup, and throw in whatever I have - I had some leftover cooked whole wheat spaghetti, some roast chicken, a bunch of watercress, and some sauteed swiss chard and shallots in the fridge so in it all went!

You can sub soba or somen noodles or any other noodles really for the whole wheat spaghetti, and you can omit the chicken and instant dashi if you want to keep it vegetarian, and maybe add some tofu for protein. Mushrooms are a nice addition too if you have some.

  • 3 to 4 cups cooked whole wheat spaghetti (6 -8oz. dry pasta), or noodles of your choice
  • 6 cups water, chicken or veggie broth
  • 2 little packets of instant dashi or hon dashi omit if you want to make this vegetarian
  • 2 Tbsp. miso paste of your choice - I used a red miso, but you can also use sweet white miso, which will give it a lighter miso flavor
  • 2 cups cooked greens or 4 cups fresh greens of your choice - swiss chard, spinach, kale or a combination
  • 1 small bunch watercress, chopped - you can also omit and add more of whatever green you are using
  • 3 thinly sliced scallions
  • Chopped cilantro to garnish
In a large pot, heat up your water or broth to a low boil.  Add the instant dashi and miso paste and stir everything in until dissolved.  If using fresh greens, add them now and simmer for a few minutes until just cooked through.  Add the pasta or noodles, sitr together.  Top with scallions and cilantro to serve.


  1. Thanks for sharing this recipe! My 'healer' told me yesterday that I should eat more miso soup bc the energy in my right kidney was weak. Now, I know how!

  2. This soup looks delicious! Love all the flavors. Yum!

  3. yummy looking soup and combination

  4. Definitely a tasty dish. I made miso soup at home for the first time a few weeks back. Seaweed definitely gives it a wild flavor!