Vegetarian Miso Noodle Soup With Mushrooms

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Simple and comforting Miso Noodle Soup is a 20-minute lunch or dinner cooked in one pot (so cleanup is really easy, too). Shiitake mushrooms add so much flavor and texture to this vegetarian version of Japanese-inspired miso soup. Tofu amps up the protein and, along with hearty udon noodles, means this satisfying soup easily counts as a meal all on its own.

Vegetarian miso noodle soup with shiitake mushrooms and tofu in a white bowl.

Here’s what you need to know about this recipe:

It’s inspired by a Japanese recipe, but you can probably find all of the ingredients at your usual grocery store.
Traditional miso soup is usually made with a fish-containing broth. This version is plant-based.
You can make this in less than 30 minutes, and it’s especially delicious when it’s cold out.

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Ingredients

Shiitake mushrooms add earthy flavor and meaty texture to this miso soup recipe. Cooking the mushrooms in a little oil brings out these flavors even more.

Traditional miso soup starts with dashi, a Japanese broth that contains fish (in the form of bonito flakes). You can make this simple, vegetarian/vegan version with water instead.

I recommend looking for wakame (a type of dried seaweed) at your local store or ordering it online, but it’s optional. Swap in dried seaweed snacks or see the “no seaweed” variation below if you prefer.

Ingredients with text labels to make vegetarian miso noodle soup with tofu and mushrooms.

Olive oil or cooking oil of choice
Shiitake mushrooms or any type of mushroom. Buy pre-sliced if you want to minimize prep work.
Water
Udon noodles (dried)
Silken or soft tofu
Dried wakame or seaweed snacks (optional)
White miso paste: find it in the refrigerated section
Green onions

See the recipe card at the end of this post to view quantities for each ingredient.

Instructions

Here’s a quick summary of the steps:

Sautéed shiitake mushrooms in a pot.

Cook mushrooms in a little oil.

Vegetarian noodle soup in a large pot. Labeled with a

Add water, noodles, tofu, and wakame (if using). Boil until the noodles are tender.

Miso paste and soup broth in a liquid measuring glass with a whisk. Labeled with a

Ladle some of the broth into a measuring glass (or bowl). Whisk with miso paste.

Finished miso noodle soup in a large pot.

Pour the miso mixture back into the pot of soup and stir until combined. Stir in green onions.

You can find more detailed instructions in the recipe card at the end of this post.

Hint: To prevent mushrooms from sticking to the bottom of the pot while you cook them in oil, make sure the heat is turned up high and stir the mushrooms often. If any stick, you can use a wooden spoon to scrape the bottom of the pot after you pour in the water. Avoid adding too much oil, or the soup will seem greasy.

Substitutions

Need to make an ingredient swap? Here are a few options:

Gluten Free: use rice noodles instead of udon.
Oil Free: boil the mushrooms with the water and noodles instead of sautéeing them in oil first.

Variations

Want to change up the flavors? Here are a few ideas.

No Seaweed: use spinach or baby bok choi instead of dried seaweed.
Make Ahead: Check out this Meal Prep Rice Noodle Soup for a make-ahead version.

Overhead image of vegetarian miso noodle soup with mushrooms and tofu.

Equipment

Knife and cutting board
Large pot: Cut the recipe in half to make two servings in a smaller pot if that’s all you have.

Storage

Because the noodles absorb extra liquid over time, this recipe is best enjoyed immediately after cooking.

You can still store and reheat leftovers for a few days if needed. Store the soup in an airtight container and refrigerate up to four days.

Reheat leftover soup in the microwave in 30-second increments, stirring in between, until warm.

Top tip

Don’t add the miso paste directly to the soup. Instead, ladle a portion of the soup liquid into a measuring glass or bowl and whisk with the miso paste until smooth. This prevents lumps.

FAQ

Why can’t you boil miso soup?

Miso is a fermented food. The probiotics in miso are killed in boiling water, so it’s better to stir in the miso after the soup is done cooking and has been removed from the heat.

Looking for more easy vegetarian soup recipes? Try these:

Pairing

These are my favorite dishes to serve with miso noodle soup:

📖 Recipe

Closeup of vegetarian miso noodle soup with shiitake mushrooms in a white bowl.