A delicious and authentic Easy Miso Soup recipe with soba noodles and enoki mushrooms! Simple, vegan, gluten free and filled with plenty of nutritional benefits!
Happy New Year dear friends! Who else starts the year swimming in remorse from all the deliciously naughty goodies they consumed over the holidays?
Before every dinner party, I reminded myself to reduce my portion size and limit the desserts inhaled. After hours of delicious conversation, I found myself enjoying an extra serving of creamy potato salad. An extra bowl of homemade Chrismas pudding and of course, an extra glass of wine!
My love of food, wine and good company is the reason I find myself in the same predicament every year. Sipping on bowls of steaming soup that cleanses my body, while promising myself I’ll do better next year.
In previous years, my “go to” has been Broccoli Soup. But, this January I’ve been indulging in bowlfuls of Vegan Miso Soup served with soba noodles and enoki mushrooms. What makes this soup even more satisfying is the homemade miso paste, which I created in May last year.
I attended a miso making workshop through Saskani Kobo, a small artisan producer of miso related products. I learnt about the health benefits of this Japanese seasoning, and also how to produce my own homemade miso paste! But, it’s not just the miso that makes this dish so nourishing. It’s the combination of ingredients, which are all fantastic for the body.
Miso Soup Nutrition Facts:
ORGANIC MISO which is naturally fermented contains probiotics, beneficial for gut health and absorption. High in enzymes, miso also contains copper, manganese, vitamin K, protein, and zinc. Individuals reducing their sodium intake do need to take precautions as salt is used as part of the fermentation process.
SHIITAKE MUSHROOMS are anti-bacterial and antiviral. Shiitake mushrooms are not just great for the immune system but they are a powerhouse at naturally lowering cholesterol. Scientists are also of the belief that a compound contained in shiitake mushrooms, lentinan, reduce the growth of tumor and cancer cells.
SEA VEGETABLES are anti-inflammatory and high in antioxidants. Sea vegetables including seaweed, strengthens the immune system and provide thyroid support.
ENOKI MUSHROOMS have been used to remedy high blood pressure, stomach ailments and high cholesterol in Asian cultures. Enoki mushrooms also contain a wide array of vitamins and minerals including B vitamins, phosphorus, iron and calcium.
How to make Miso Soup from Scratch?
Preparing Miso Soup from Scratch is incredibly easy requiring minimal effort!
The main ingredient is a homemade stock, traditionally a dashi, which is prepared by soaking kombu seaweed and shiitake mushrooms in water for a few hours. Then of course, a good quality miso-paste. With over 1,000 different varieties worldwide, various miso can create many different flavour combinations!
For the toppings, you can use what you have available. Experiment and try with different things like tofu, spinach or rice!
Easy Miso Soup with Soba Noodles & Enoki Mushrooms
- 2 sticks of kombu seaweed (optional)
- 6 dried shiitake mushrooms
- 6 cups (1 litre & 500ml) filtered water
- 20g shredded wakame seaweed (optional)
- 1 tbsp extra virgin olive oil
- 1 garlic clove peeled and finely minced.
- 250g organic firm tofu finely cubed
- 300g enoki mushrooms
- 4 tbsp organic red miso paste
- 180g buckwheat soba noodles* (to serve) cooked as per packet instructions
- 2 litre jar or bowl
- 1 knife
- 1 chopping board
- 1 medium-sized pan
- 1 medium-sized pot
- measuring spoons and cups
- 1 wooden spoon
- 1 sieve
- In a large jar, soak the kombu seaweed and shiitake mushrooms overnight, or for a minimum for 4 hours.
- Once soaked, remove the shiitake mushrooms from the dashi. Remove the mushroom caps, thinly slice and set aside for the miso soup.
- Pour the dashi and the remaining kombu in a medium-sized pot along with the shredded wakame seaweed. On a low to medium heat, gently simmer for 10 minutes ensuring the water doesn’t come to boil. Set aside for 5 minutes to cool slightly.
- Turn off the stove. Remove and discard the kombu.
- While the dashi is simmering on the stove, in a medium-sized pan warm the extra virgin olive oil and cook the minced garlic for 2 minutes. Add the tofu cubes, shiitake and enoki mushrooms. Cook for approximately 10 minutes or until golden brown.
- Stir the miso paste through the dashi until well dissolved. Serve with the tofu, shiitake mushrooms, enoki mushrooms and soba noodles. Bon Appétite! ?
Equipment: This recipe may contain links to products and equipment that I use and love myself. The links may contain affiliate links, meaning if you click the link and make a purchase, I may receive a small commission, at no additional cost to you.
Nutrition: The information shown is an estimate provided by an online nutrition calculator and does not include any other condiments or garnishes. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.
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Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.