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!
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.
📝 What you need
- 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
⭐️ 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:
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📖 Recipe
Shiitake Mushroom Noodle Soup with miso
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!
ENVIRONMENTAL INFORMATION
Video
Nutrition
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Anne says
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 🙂
Emily Flint says
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!
Angela says
I was blown away by the flavors in this dish. Such an easy dish to prepare. Wonderful!
Biana says
Yum! I really like miso and ginger combination, and this soup looks delicious.
Julia says
I love anything with miso and this was so smooth and delicious texture!
Diana Reis says
This was a such a simple recipe and it was perfectly delicious. Great way to satisfy my craving for slurpable noodles.
Shadi Hasanzadenemati says
I was looking for a recipe like this, thank you for sharing!
Claudia Lamascolo says
this is so comforting and delicious I can drink it with a straw the broth is so yummy!
Tarek says
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...
Phoebe says
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!
vivian says
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!
Hannah says
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.
Rachel says
Maybe I'm just not seeing it ... When do you add in the ginger puree?
Melanie @ Melanie Cooks says
Looks so comforting and filling! I love miso soup!
thevegspace says
Thanks Melanie! Yes its comfort food, but really clean and healthy too - best of both worlds!
Jemma @ Celery and Cupcakes says
I adore food like this, few ingredients but all the flavour. It really looks wonderful!
thevegspace says
Thanks Jemma - yes so quick and easy to make, but tastes like you've been working on it for hours!
Becca @ Amuse Your Bouche says
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.
thevegspace says
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!
Diana says
Sounds very tasty and filling! I love Udon noodles and shiitake mushrooms x
thevegspace says
Thanks Diana! Yes very filling, but also very clean-tasting and healthy which is great.