This delicious miso soba noodle soup recipe takes about 10 mins to cook with the soba noodles, miso broth, and veggies! It’s a quick & tasty meal!

Course: Main Course

Cuisine: Vegan

Keyword: noodles, one pan, soup

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Servings: 2

Calories: 227kcal


  • Pot
  • Knife and cutting board


  • 1 serving soba noodles
  • 1 tbsp miso paste
  • 2.5 cups water or low sodium vegetable broth
  • 1/2 tsp kelp powder optional (i love adding it in with water)
  • 1 tsp gochugaru optional (Korean red pepper powder)
  • 1/2 tbsp soy sauce
  • 1/4 onion sliced thinly
  • 1/2 zucchini julienned, made into zucchini noodles (optional)
  • 1-2 baby bok choy rinsed
  • 1/2 block soft tofu cut into cubes
  • 1-2 cups spinach optional
  • 1-2 green onions chopped


  • If you want to cook your soba noodles separately (for thinner soup broth), start by cooking the noodles according to the instructions. The soup’s broth will get quite thick if you cook the soba noodles with the broth together with everything (like I did) so if you want a thinner (more soupy) broth, I suggest you cook the noodles separately from the soup. If you want to make it the way I do in one-pot, start with the next step.
  • Add water or vegetable broth in a pot. If using water, I recommend adding kelp powder to water for an amazing flavour. Whisk together to create a kelp broth. 
  • If you want a little spice in your soup, feel free to add gochugaru (optional).
  • Next, add soy sauce and bring to a boil. 
  • Now for the main star: miso! We don’t want to add the miso paste to the boiling water as it will destroy the fermentation properties and benefits of miso, so for now, put miso paste in a small bowl along with a few spoonfuls of the broth you made. Mix until miso paste is thinned out. Set aside for now. 
  • Next, add your vegetables of choice into the pot (i used onion, zucchini noodles, and baby bok choy) with your soft tofu (or edamame beans or chickpeas) and soba noodles (if not cooked separately). Boil until soba noodles have cooked (around 5 minutes), stirring often to prevent the noodles from sticking. 
  • Once noodles have cooked, turn the heat off and add in baby spinach (optional) and the thinned miso paste you set aside earlier. Mix well and stir in until spinach wilts and voila! Miso soba noodle soup! 
  • Feel free to add a little more water or vegetable broth if your soup is on the thicker side (unless you like that like me lol).
  • Transfer into a large serving bowl and top with green onions. Feel free to add in some chili oil, hot sauce, or serve with a side of kimchi.


Calories: 227kcal | Carbohydrates: 31g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 887mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4383IU | Vitamin C: 41mg | Calcium: 245mg | Iron: 4mg