Inspiration from Meghan

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Miso Noodle Soup


As I continue my transition to a completely whole foods based healing diet, there are still random ingredients in the health food store that I am new to discovering. One of the foods that most recently became a regular in my life, spent a long time on the “I want to try this but what the heck do I do with it” list. This food is Miso.

One of my favourite afternoon snacks is a teaspoon or two of miso paste in a mug of boiled water. Just add the miso and stir. Really, it is that simple which is why I don’t get all those packets of instant miso soup. By its’ very nature, Miso soup is instant. Miso paste plus boiled water = miso soup.

What is Miso? Well, I paid a visit to for the following information:

Miso (pronounced mee-so) is a delicious all purpose, high-protein seasoning which has played a major role in Japanese culture and cuisine for centuries. It is most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process, which was elevated to a state of fine craftsmanship in traditional Japan.”

  • Most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process.
  • Miso offers a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids.
  • Unpasteurized miso is a “living food” that contains natural digestive enzymes, as well as probiotics like Lactobacillus, and other microorganisms which aid in the digestion

When I want to get a little fancy, I make a proper veggie-laden soup, and toss in some  grilled tempeh and some rice noodles as an extra treat. No outfit is complete without the perfect accessory and the perfect accessory to a bowl of miso soup, in my opinion, is a handful of fresh chopped cilantro. Miso-tempeh-soup-alicious!

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Miso Noodle Soup

  • Author: Meghan Telpner
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 34 servings 1x


  • 4 cups water
  • 1/4 cup medium soybean miso (could also use brown rice miso or white miso)
  • 1/2 pkg tempeh, cut in 1/4-inch (5 mm) cubes
  • 2 Tbs tamari
  • 1 sheet nori (optional)
  • 1 cup choice of veggies, sliced (carrot, celery, cabbage, broccoli, cauliflower etc)
  • 1 1/2 cups Rice noodles (about ¼ of a packet)
  • Cilantro to garnish


  • Bring water to boil.
  • Dissolve miso in 1/4 cup; whisk miso mixture into pot.
  • Grill tempeh in a pan with tamari and a little water. Once lightly browned, add to soup.
  • Reduce heat to medium-low and simmer for 30 minutes.
  • In a separate pot, cook rice noodles (following directions on the package).
  • If using nori, cut sheet into 1/4-inch strips with scissors; add to stock mixture in pot.
  • Add sliced veggies and cook for about 5 minutes or until broccoli is tender-crisp.
  • Once rice noodles are tender, transfer to a bowl and garnish with cilantro.

Note: This makes 3-4 dinner sized servings. If you want to keep leftovers, save the rice noodles in a separate container to add when you are eating. Otherwise they will absorb all the liquid and it will become one glumpy mess.

Keywords: boil saute soup soup/stew dinner entree lunch dairy-free gluten-free sugar-free vegan vegetarian miso paste tempeh whole food

Currently up north and internet free. Not in the plans so I am sorry if I am tardy in replying to any questions of comments.

14 responses to “Miso Noodle Soup”

  1. mariposagirl says:

    Looks FAB!!!

    I keep saying HELLO to Tempeh in the store but then we part ways. never bought it yet!


    any suggestions for ingesting miso without “boiling” it to preserve the living enzymes and probiotics????

    Happy Monday

  2. Meghan Telpner says:

    I will have to get my extra amazing tempeh recipe up soon. Best introduction you can get! As for the no boiling of the miso. Throw it in to your blender or magic bullet with some water and than add that to the soup once it’s boiled. Also- for just a cup of miso- boil the water in a kettle and pour into a mug, stir in the miso with a spoon. Easy peezy.

  3. Sharon L says:

    Daikon would be fabulous in this recipe…have you ever tried it? It’s sorta like a white radishy, carrotty vegetable…that doesn’t have too much taste…but it is used in a lot of asian recipes. I love it!

  4. Meghan Telpner says:

    Great idea! A bit of a tough one to find in my local market but will make my way up to China Town and pick some up.

  5. Sweta says:

    This is a great recipe-love the addition of cilantro as a garnish!!

  6. Michelle says:

    So is miso paste gluten free? I was under the impression miso soup wasn’t, but maybe this is just the packaged stuff?

  7. Chloe says:

    That looks great, but did you find it to be especially salty? I’m not sure if it’s the miso or other ingredients in miso soup but sometimes the salt overwhelms all the other flavors.
    Let me know, I’d love to make this sometime when we’re in the mood for a light soup!

  8. Meghan at Making Love In The Kitchen says:

    The trick is to get real Traditional Miso (Traditional Miso being my brand of choice). It should come in the fridge section of your health food store or asian grocer. And if it is too salt, then use less of the paste.

    If it is traditionally prepared soy miso or brown rice miso would be gluten-free. Some are fermented with barley so if you are GF, avoid this variety.

  9. renee says:

    You can put miso in anything. I love the garlic red pepper miso from fall river. It’s my favorite. I believe it’s soy free too. I put it on rice, in salad dressings on english muffin pizzas, on toast, on any sandwich. Add it to egg salad, there are so many varieties of miso on fall river’s site (and elsewhere) just have to try them all. Maybe not at once. They have a long if not indefinite shelf life in the fridge. Just add your miso at the last minute to a recipe after it is done being heated. The miso should never boil, that destroys it’s properties. Just start experimenting. One warning don’t add salt to the recipe because miso is salty, you can always add but not take away.

  10. Laurie says:

    Meghan, I was just looking for something to take to work for my afternoon snack. I often do the miso and water thing, but just hadn’t thought of it today. Thanks for the reminder!

  11. canadianfoodiegirl says:

    I never liked miso soup until I started making it myself from a recipe that I created based on one at the South River Miso website. I think Serious Eats might have linked to them a couple of years ago. I still don’t eat it at restaurants. I sort of wish my sushi DIDN’T automatically come with miso soup, although I like the idea of the added bonus.

    Miso soup is great with ginger, sesame oil, carrots, wakame (which, I just learned, is threatening other seaweed species in California with its overgrowth) and onions.

  12. Tiffany Harvey says:

    Just add the miso at the end to the near-boiling water, otherwise it’s the same as the recipe. (Miso should not be boiled)

  13. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    What’s for lunch today!? Miso hungry…am slurpin’ it up! #recipe

  14. Faith Ukwuomah says:

    Can I use tofu instead of tempeh in this recipe?

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