15-minute Noodle Miso Soup
Whip up this one-pan Japanese Miso Noodle Soup in just 15 minutes! Perfect for a quick meal, it’s rich, hearty, and packed with bold ingredients.
If you’re looking for alternatives to miso soup, I have some great recommendations. These recipes are reader favourites and super easy to make.
First up, try this cabbage pasta recipe. It’s simple, hearty, and packed with savoury goodness. If you want something lighter, the low-calorie cabbage frittata is a perfect choice—it’s veggie-packed and perfect for any meal.
For something a bit more filling, I highly recommend the easy Korean BBQ beef bowl. The rich, savoury flavours make it a great pairing with miso soup or any light dish. If you’re in the mood for something cosy and comforting, try the butternut squash lasagna recipe. Or, if you want something a little more special, the roasted duck with butternut squash puree will really impress.
You can’t go wrong with these easy scones for snacks or sides. They’re perfect for a quick bite or alongside miso soup. Also, don’t miss out on the spinach and cherry tomato quiche—it’s light yet satisfying and works well with almost any meal.
If you like bold flavours, I suggest making chimichurri sauce. It adds a fresh, tangy kick to your dishes. Or, if you’re looking for something creamy, learn how to make mayonnaise with just four ingredients—it’s super simple and delicious.
Finish off your meal with something sweet, like these apple crumble bars. They’ve got more apples than crumbles and make the perfect dessert to round out your meal.
I truly believe these recipes will make a great addition to your meals. They’re perfect alternatives to miso soup and give you a variety of flavours, whether you want something light, hearty, savoury, or sweet.
Let’s Talk Ramen!
If you’re anything like me, you’re always on the hunt for a fast, satisfying meal that doesn’t require a million steps. That’s where this creamy Japanese coconut ramen with instant noodles comes in! Inspired by Japanese cuisine and a love for hearty Asian recipes, it’s a rich, hearty dish perfect for busy nights when you need something comforting but quick. Using simple ingredients and instant noodles, you can whip up a flavorful bowl of ramen in no time.
What makes this recipe even better? It’s versatile! Whether you’re planning a quick and easy lunch or dinner, this dish fits the bill. And did I mention it’s ready in just 10 minutes? Let’s get started!
Expert Tip
For the creamiest ramen, stir the tahini and miso paste into the soup after it’s warmed up but not boiling. This keeps their textures smooth and prevents any clumping.
Why You’ll Love This Recipe
- Quick and Easy: From start to finish, this meal takes just 10 minutes.
- Customizable: Add your favourite protein or veggies to make it your own.
- Comforting: The coconut milk, tahini, and miso make the broth silky and satisfying.
- Family-Friendly: Even picky eaters love this one!
Miso Soup Ingredients
- Miso paste: white, yellow or dark can be used or a combination of these.
Substitutions
- Ramen noodles: Swap with rice noodles, udon, soba noodles or even spaghetti in a pinch.
- Tahini: Use almond butter or peanut butter as an alternative.
- Miso paste: Try soy sauce if miso isn’t available.
- Gochujang paste: Replace with sriracha or a pinch of chilli flakes for spice.
- Coconut milk: Heavy cream or cashew cream can be used, though they’ll change the taste slightly.
Step-by-step Instructions
Craving something comforting? Try my 15-Minute Miso Noodle Soup! This quick recipe combines a tasty broth and soft noodles for a satisfying meal. I’ll walk you through each step with 4 easy photos to help you make this simple miso noodle soup in no time! It’s perfect for busy days when you need a quick, comforting dish.
1. Make the Soup Base: Combine vegetable stock, coconut milk, minced garlic, tahini, miso paste, and gochujang in a large pot. Stir until smooth and well combined.
2. Cook the Noodles: Add ramen noodles to the pot and simmer, stirring occasionally, until the noodles are tender.
3. Add Spring Onions: Stir in chopped spring onions and cook briefly for a fresh, aromatic touch.
4. Serve and Garnish: Ladle into bowls and top with boiled eggs, sesame seeds, chilli oil, or seaweed flakes for a finishing touch.
A full list of ingredients and instructions can be found in the recipe card below.
Variations
Tweak your miso noodle soup with ingredient swaps inspired by Asian cooking.
- Veggie-packed: Add shiitake mushrooms, baby spinach, or sliced zucchini to the soup. Include bok choy or shredded nori for a unique take.
- Protein boost: Toss in tofu cubes, shredded chicken, or even shrimp.
- Spicy kick: Drizzle with extra chilli oil or add a dash of cayenne.
- Crunchy topping: Sprinkle crispy fried onions or toasted nuts for texture.
Serving Suggestions
This creamy 15-minute miso noodle soup pairs well with simple sides like:
- Cucumber Salad: For a refreshing crunch.
- Vegetable Spring Rolls: These make a great appetizer.
- Steamed Dumplings: A perfect addition to a complete meal.
- Turkey Wontons: Add them to this ramen miso soup for a tasty, filling boost.
Tips and Tricks
- Use freshly grated garlic for the best results.
- If your tahini is thick, stir it well before adding to the soup.
- Keep the soup warm but not boiling when adding miso to preserve its nutrients and taste.
- Don’t overcook the noodles; they’ll continue to soften in the hot broth.
Storage Tips
- Leftovers: Store the miso noodle soup in an airtight container in the fridge for up to 3 days.
- Reheating: Warm on the stove over medium heat, adding a splash of water to adjust the consistency.
- Freezing: The soup can be frozen without the noodles for up to 2 months. Add freshly cooked noodles when reheating.
FAQs
Related Recipes
- Chicken Noodle Stir-Fry
- Korean-style Keema
- Sticky Chinese Pork Belly– Simple, Family-Friendly
- Korean BBQ Beef Bowl (easy melt-in-your-mouth Bulgogi)
- Easy Japanese Spicy Tuna Onigiri
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15-minute Miso Noodle Soup
Equipment
- Large saucepan or pot
- Mixing spoon
- Measuring spoons and cups
- Knife and chopping board
- Ladle for serving
Ingredients
- 4 squares ramen noodles
- 5 spring onions chopped (about 1 cup)
- 5 garlic cloves minced or grated (about 2 teaspoons)
- 2 tablespoons tahini
- 2 tablespoons miso paste white, yellow or dark
- 1 teaspoon gochujang paste
- 1 can 13.5 oz coconut milk
- 6 cups vegetable stock made from 2 vegetable stock cubes or dashi stock for a richer umami flavor ( use 1 tsp per 1 cup hot water)
To garnish
- 4 Boiled eggs or another protein of your choice
- Onion flakes
- Green onions
- Carrot strips
- Sesame seeds
- Chili oil
- Seaweed flakes
*See notes for other garnish ideas
Instructions
- Combine Ingredients: In a large pot over medium heat, dissolve 2 vegetable stock cubes in 1.5 liters of hot water to make the stock. Add 1 can of coconut milk, 5 minced garlic cloves, 2 tablespoons of tahini, 2 tablespoons of miso paste, and 1 teaspoon of gochujang paste. Stir everything until smooth and combined to create the flavorful base for your soup.5 garlic cloves, 2 tablespoons tahini, 2 tablespoons miso paste, 1 can, 6 cups vegetable stock, 1 teaspoon gochujang paste
- Cook the Noodles: Gently add 4 squares of ramen noodles to the pot. Let them simmer for about 5 minutes, stirring occasionally to prevent them from sticking together. The noodles should be tender but not mushy.4 squares ramen noodles
- Add Spring Onions: Stir in 5 chopped spring onions and let them cook for another 1–2 minutes to soften slightly and add a fresh, aromatic element to the soup.5 spring onions
- Adjust Consistency: If the soup feels too thick, stir in a little hot water until it reaches the desired consistency.
- Serve: Ladle the soup into bowls and top with garnishes like boiled egg halves, onion flakes, green onions, sesame seeds, chili oil, or seaweed flakes. Serve hot for a comforting, satisfying meal!4 Boiled eggs, Onion flakes, Green onions, Carrot strips, Sesame seeds, Chili oil, Seaweed flakes
Video
Notes
Feel free to get creative with your toppings! Some great options include:
- Sautéed mushrooms
- Fresh herbs like cilantro or basil
- Nori (dried seaweed)
- Jammy egg (for a vegetarian miso ramen)
- Corn
- Steamed spinach
- Bok choy
- Bean sprouts
- Radish
- Shiitake mushrooms
- Bamboo shoots
- Pickled ginger
- Kimchi
- Sriracha
- Sesame oil
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water if necessary to adjust the consistency. The noodles may absorb some of the liquid, so you may need to add a bit more broth or water. Additional Tips:
- Mushrooms can be added with the other ingredients at the same time for a rich, earthy flavour throughout the soup.
- If you prefer a spicier soup, increase the amount of gochujang paste or add a pinch of chilli flakes.
- You can substitute the coconut milk with any plant-based milk, like almond or soy, for a lighter version.
- For extra protein, you can add tofu cubes or tempeh.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water if necessary to adjust the consistency. The noodles may absorb some of the liquid, so you may need to add a bit more broth or water.
My family loved this! Our weather has entered a deep freeze phase and your miso soup was the perfect dinner for a chilly night!
This worked exactly as written, thanks!