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Miso Noodle Soup

  • Author: Meghan Telpner
  • Total Time: 50 minutes
  • Yield: 3-4 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.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

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