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    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Shiitake Mushroom Noodle Soup with miso and pak choi

    Shiitake Mushroom Noodle Soup with miso and pak choi

    Published: Nov 28, 2019 · Modified: May 20, 2021 by Kate Ford · This post may contain affiliate links.

    Mushroom Noodle Soup
    JUMP TO RECIPE JUMP TO VIDEO
    Pinterest pin for shiitake mushroom noodle soup

    This simple shiitake mushroom noodle soup with miso and pak choi, lemon and ginger is a quick and easy supper for one. Clean, green, and ready in 15 minutes!

    20 Min Meals | Vegetarian & Vegan

    Here's a super-speedy weeknight supper for one: a deeply savoury miso broth, with udon noodles, pak choi, spring onions and shiitake mushrooms.

    I can't claim to be part of the 'clean eating' movement, but I do find that clean is a really good description for food like this.... clear broth, a zing of ginger and lemon, bright green pak choi - this just has to be good for you, as well as deliciously filling.

    Jump to:
    • 📝 What you need
    • 👩🏽‍🍳 Variations
    • ⭐️ Reader Testimonials
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Miso Noodle Soup

    📝 What you need

    Miso Noodle Soup Ingredients
    • Spring onion
    • Shiitake mushrooms
    • Pak choi
    • Lemon
    • Ginger paste (or grated fresh ginger)
    • Miso paste
    • Vegetable stock powder
    • Flat udon noodles (or soba noodles would also work well)
    • Sunflower oil

    👩🏽‍🍳 Variations

    You can use this miso noodle soup recipe as a base for all sorts of delicious variations. How about adding:

    • Cubes of silken tofu
    • Shredded savoy cabbage
    • Vegan 'chicken' pieces, pre-cooked
    • Thinly sliced carrot
    • Red pepper
    • Mangetout peas
    Shiitake Mushroom Soup in bowl

    ⭐️ Reader Testimonials

    ⭐️⭐️⭐️⭐️⭐️ "I've been in such a rut always making the same ten and this was such a nice fresh change. Me and my partner really liked it, and will definitely make again!" Phoebe

    ⭐️⭐️⭐️⭐️⭐️ "Very good. I made it for my dinner on a day that I knew I would be tired by the time it came to cooking. I added silken extra firm tofu at the same time as the miso and it was delicious and very filling. Thanks for a great recipe that I will make again and use as a template for other variations = adding garlic and thinly sliced carrots comes to mind. Thanks for a great recipe!" Vivian

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Thai Green Curry Noodles
      Thai Green Curry Noodles
    • Yaki Soba Wagamama Style
      Yaki Soba (Wagamama Copycat)
    • Vegan Mushroom Soup
      Vegan Mushroom Soup with porcini
    • vegan sushi
      Easy Vegan Sushi

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    Mushroom Noodle Soup

    Shiitake Mushroom Noodle Soup with miso

    Kate Ford | The Veg Space
    This simple shiitake mushroom noodle soup with miso and pak choi is a quick and easy supper for one. Clean, green, and ready in 15 minutes!
    4.91 from 11 votes
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Main
    Cuisine Japanese
    Servings 1 person
    Calories 322 kcal

    Ingredients
     
     

    • 1 tablespoon sunflower oil
    • 1 spring onion finely sliced
    • 75 g fresh shiitake mushrooms halved or thickly sliced
    • 1 teaspoon ginger purée (or grated fresh ginger)
    • 1 head pak choi
    • 1 tablespoon miso paste
    • 600 ml boiling water
    • 1 teaspoon vegetable stock powder
    • 1 bundle c.85g noodles (I used flat udon noodles, and soba would also work well here)
    • juice of half a lemon

    Instructions
     

    • Heat the oil in a large saucepan and add the spring onion and mushrooms. Fry gently for 2-3 minutes until softened.
    • Meanwhile, separate the green leaves from the white stalks of the pak choi. Slice the stalks into 1cm pieces and add to the pan along with the ginger, frying for a further minute until starting to soften.
    • Add the boiling water and stock powder to the pan. Bring to the boil, then add the noodles and cook for 5-6 minutes until tender.
    • Finely slice the green tops of the pak choi.
    • Once the noodles are tender, add the pak choi leaves and miso paste to the pan, and simmer gently for a minute or two.
    • Pour into a bowl, squeeze over the lemon juice, and eat immediately!
      Shiitake Mushroom Soup in bowl

    Video

    Nutrition

    Serving: 1portionCalories: 322kcalCarbohydrates: 31gProtein: 17gFat: 19gSaturated Fat: 2gSodium: 2091mgPotassium: 2414mgFiber: 12gSugar: 13gVitamin A: 37666IUVitamin C: 380mgCalcium: 920mgIron: 8mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Rachael says

      January 29, 2024 at 6:50 pm

      Delicious but I had the wrong udon noodles ( fat, ready-to-wok variety ) and didn’t like the texture. Will make again with the correct ones as it was otherwise a great, quick meal.

      Reply
    2. Anne says

      November 03, 2021 at 7:11 am

      Great recipe I used 4 spring onions - teriyaki marinated tofu and spinach instead of oak choi as I didn’t have any - I saw the note about not boiling miso so will add the miso later next time - I topped it with chopped coriander 🙂

      Reply
    3. Emily Flint says

      May 21, 2021 at 4:07 pm

      I just bought some udon noodles and have been searching for a recipe to use them. I'm so glad I found yours because it was easy and delicious! Great recipe!

      Reply
    4. Angela says

      May 20, 2021 at 6:41 pm

      I was blown away by the flavors in this dish. Such an easy dish to prepare. Wonderful!

      Reply
    5. Biana says

      May 20, 2021 at 6:09 pm

      Yum! I really like miso and ginger combination, and this soup looks delicious.

      Reply
    6. Julia says

      May 20, 2021 at 5:21 pm

      I love anything with miso and this was so smooth and delicious texture!

      Reply
    7. Diana Reis says

      May 20, 2021 at 5:18 pm

      This was a such a simple recipe and it was perfectly delicious. Great way to satisfy my craving for slurpable noodles.

      Reply
    8. Shadi Hasanzadenemati says

      May 20, 2021 at 4:37 pm

      I was looking for a recipe like this, thank you for sharing!

      Reply
    9. Claudia Lamascolo says

      May 20, 2021 at 4:33 pm

      this is so comforting and delicious I can drink it with a straw the broth is so yummy!

      Reply
    10. Tarek says

      October 26, 2020 at 5:55 pm

      Shiitake and noodles seemed like a pretty straightforward dish. I never they could be made so favorable...
      thank you for sharing this with us. Definitely trying out this at home...

      Reply
    11. Phoebe says

      September 04, 2018 at 7:37 pm

      I've been in such a rut always making the same ten and this was such a nice fresh change. Me and my partner really liked it, and will definitely make again!

      Reply
    12. vivian says

      September 28, 2016 at 11:48 pm

      Very good. I made it for my dinner on a day that I knew I would be tired by the time it came to cooking. I added silken extra firm tofu at the same time as the miso and it was delicious and very filling. Thanks for a great recipe that I will make again and use as a template for other variations = adding garlic and thinly sliced carrots comes to mind. Thanks for a great recipe!

      Reply
    13. Hannah says

      January 14, 2016 at 8:22 am

      This looks nice. However... please never ever boil miso paste! It destroys the beneficial enzymes and dramatically reduces its flavour. I don't even think you can call this "Japanese" cuisine if you're boiling miso--no Japanese person would ever do that!

      Also, for a main meal, this is pretty low in protein. The obvious choice would be tofu, but some soy beans in the broth would be another option.

      Reply
    14. Rachel says

      December 20, 2015 at 1:47 am

      Maybe I'm just not seeing it ... When do you add in the ginger puree?

      Reply
    15. Melanie @ Melanie Cooks says

      November 30, 2015 at 7:59 pm

      Looks so comforting and filling! I love miso soup!

      Reply
      • thevegspace says

        December 02, 2015 at 3:52 pm

        Thanks Melanie! Yes its comfort food, but really clean and healthy too - best of both worlds!

        Reply
    16. Jemma @ Celery and Cupcakes says

      November 29, 2015 at 9:37 pm

      I adore food like this, few ingredients but all the flavour. It really looks wonderful!

      Reply
      • thevegspace says

        December 02, 2015 at 3:55 pm

        Thanks Jemma - yes so quick and easy to make, but tastes like you've been working on it for hours!

        Reply
    17. Becca @ Amuse Your Bouche says

      November 29, 2015 at 9:21 am

      I love how quick and easy this is! I don't think I've ever had miso because I've never known what to do with it, but if it's this easy to use I'll have to grab a jar next time I see it.

      Reply
      • thevegspace says

        December 02, 2015 at 3:56 pm

        Thanks Becca - yes definitely worth looking out for it, I love all the different spice pastes etc you can get in supermarkets these days, so handy and I never seem to have the time or inclination to make my own!

        Reply
    18. Diana says

      November 28, 2015 at 5:19 pm

      Sounds very tasty and filling! I love Udon noodles and shiitake mushrooms x

      Reply
      • thevegspace says

        December 02, 2015 at 3:56 pm

        Thanks Diana! Yes very filling, but also very clean-tasting and healthy which is great.

        Reply
    4.91 from 11 votes

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