Warm up your soul with this incredibly flavorful and comforting one-pot miso noodle soup! This quick-cooking broth is infused with the rich, umami depth of miso, a kick of spice from sriracha, and loaded with tender ramen noodles and fresh veggies. It’s a perfectly balanced, savory, and invigorating soup that comes together in just 20 minutes, making it an ideal choice for a speedy, restorative meal.
Why You’ll Love This Recipe
You’ll love this recipe for its amazing depth of flavor in such a short amount of time. It’s a true one-pot wonder, meaning minimal cleanup, and it’s incredibly versatile—you can add any quick-cooking vegetables or protein you have on hand. It’s the perfect warm hug in a bowl on a chilly day, proving that healthy, homemade soup doesn’t require hours of simmering.
What It Tastes Like
This soup tastes deeply savory and umami-rich from the miso paste, with a pleasant warmth and gentle kick of spice from the sriracha. The broth is light yet flavorful, complemented by the tender, slippery noodles and the refreshing crunch of the fresh greens. Hints of garlic and ginger add an aromatic base, making the overall experience incredibly comforting and satisfying without being heavy.
Recipe Details:
Total Time: 20 Minutes Prep Time: 5 Minutes Cook Time: 15 Minutes Servings: 4 Difficulty: Easy
Equipment Needed:
- Large 12-inch pot or Dutch oven
- Whisk
- Cutting board and sharp knife
- Measuring cups and spoons
Ingredients:
For the Soup Base:
- 1 tbsp (15ml) neutral oil (e.g., sesame, canola, or grapeseed)
- 2 cloves garlic, minced
- 1 tbsp (15g) grated fresh ginger
- 6 cups (1.4 L) vegetable broth
- 1/4 cup (60g) white or yellow miso paste
- 2 tbsp (30ml) soy sauce or tamari
- 1 tbsp (15ml) sriracha, or more to taste
- 1 tsp (5ml) rice vinegar
For the Noodles & Veggies:
- 8 oz (225g) dried ramen noodles (discard flavor packets) or other quick-cooking noodles
- 2 cups (60g) baby spinach or chopped bok choy
- 1/2 cup (70g) sliced mushrooms (optional)
Step-by-Step Instructions:
- Sauté Aromatics: In the large pot or Dutch oven, heat the neutral oil over medium heat. Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Build Broth: Pour in the vegetable broth. Add the miso paste, soy sauce, sriracha, and rice vinegar. Whisk everything together until the miso paste is fully dissolved and the broth is well combined. Bring the broth to a rolling boil.
- Cook Noodles & Veggies: Add the ramen noodles (or other quick-cooking noodles) and sliced mushrooms (if using) to the boiling broth. Reduce the heat to medium-low, cover, and cook for 5-7 minutes, or according to noodle package directions, until the noodles are tender.
- Wilt Greens & Serve: Remove the lid. Stir in the baby spinach or chopped bok choy. Cook for 1 minute, stirring gently, until the greens are just wilted.
- Serve: Ladle the hot soup immediately into bowls. Serve with optional garnishes.
Serving Suggestions:
- Top with sliced green onions, a sprinkle of toasted sesame seeds, and an extra drizzle of sriracha.
- Add a soft-boiled vegan egg (store-bought or homemade) for extra protein.
- Serve with a side of crispy baked tofu cubes.
Storage & Reheating:
Storage: For best texture, this soup is best enjoyed fresh. If storing, keep the cooked noodles separate from the broth to prevent them from becoming too soggy. Store cooled broth and noodles in airtight containers in the refrigerator for up to 3 days. Reheating: Reheat the broth in a saucepan. Add the noodles (or fresh noodles) and veggies just before serving.
Meal Prep Tip:
Broth Base: Prepare the entire soup broth (Steps 1 & 2) up to 3 days in advance and store it in a sealed container in the fridge. On the day of, simply reheat the broth, add fresh noodles and greens, and serve!
Pro Tips & Variations:
Tip: Miso Care: Avoid boiling miso paste for extended periods, as this can diminish its delicate flavor and beneficial probiotics. Add it to the broth and whisk until dissolved, then bring it just to a boil. Variation: Added Protein: Stir in 1 cup of shelled edamame or 1/2 cup of pan-fried crumbled tempeh during the last 3 minutes of cooking.
Frequently Asked Questions
Q: What kind of noodles can I use? A: Any quick-cooking noodles will work! Ramen noodles (without the seasoning packet), thin rice noodles, soba noodles, or even very thin spaghetti broken into pieces are good options.
Q: Can I make this gluten-free? A: Yes! Use gluten-free ramen noodles (often made from rice or millet) and ensure your miso paste and soy sauce are certified gluten-free (use tamari instead of regular soy sauce).
Q: How spicy is this recipe? A: With 1 tablespoon of sriracha, it’s a pleasant medium heat. You can adjust it to your preference by adding more or less, or omit it entirely for a mild soup.
Conclusion
This 20-Minute One-Pot Spicy Miso Noodle Soup is the ultimate fast food that nourishes your body and soul. Its rich, complex flavors defy its incredibly short cook time, making it a perfect antidote to busy days. It’s warm, comforting, and customizable, ready to become your new favorite go-to bowl!
