Bok Choy Miso Noodle Soup

5 from 4 votes

This bok choy miso noodle soup is one of my favorite quick dinners when I need something warm, nourishing, and comforting with potential detoxifying benefits. I combine tender bok choy, savory mushrooms, and a rich miso broth into a soup that is ready in just 20 minutes, making it ideal for busy weeknights or cold afternoons.

Prep Time10

Cook Time10

Total Time20

Course: 30 Minutes or Less, Main Course, Soup

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 63kcal

Author: Anjali Shah

Ingredients

3 heads baby bok choy
2 portobello mushrooms
2 tablespoons chickpea miso paste
4 cups hot water (you can add more if you want a more mellow broth)
4 tablespoons Tamari or Soy Sauce (low sodium if needed, adjust amount for saltiness you prefer)
4 tablespoons Mirin (rice cooking wine)
16 ounces Asian noodles of choice , use less if you don't want as many noodles (I use Shirataki Spaghetti by Nasoya so they are very light)
16 ounces firm or extra firm tofu optional, omit for non soy version (can use less or more depending on specific brand package)

Crispy Tofu option (need this in addition to tofu above):

2 tablespoons chickpea miso paste
2 tablespoons hot water
4 tablespoons Tamari or Soy Sauce (low sodium if needed)
4 tablespoons Mirin (rice cooking wine)

US Customary - Metric

Instructions

Soup:

Coarsely chop the bok choy. Set aside.
Thinly slice the portobello mushrooms. Set aside.
Cut tofu into cubes if using (follow crispy tofu instructions below if making it crispy). Set aside.
If your noodles are not already cooked, cook them according to package directions. If using the Shiratake noodles in water I used, then rinse them in a colander.
Mix the miso and 1/4 cup of the hot water in a small jar with a lid, use a tupperware or other container with a lid if you don't have a jar. Close the lid tight and shake well to dissolve the miso paste, you may need to use a fork to mash the chunks a bit.
Once mostly dissolved, add the rest of the tamari/soy sauce and Mirin. Close the lid tight and shake again.
Add the portobello mushrooms and the marinade to a pot and saute over medium heat for about 2 minutes, until the mushrooms begins to get soft.
Add the bok choy and the rest of the hot water to the pot, cover and cook for 3 minutes or until the bok choy gets soft.
Add tofu cubes if using (and not using the crispy tofu option).
At this point, you can add the noodles or you can keep the noodles separate and add them to the bowls when you serve. If using Shiratake noodles, they will not get soft and mushy so adding them to the pot is perfect. However many other noodles may get overcooked and soft (which I cannot stand) if added directly to the soup.
Serve hot in bowls! Add crispy tofu if using.

Crispy Tofu Option (can marinade the day before for optimal flavor):

Add 2 tablespoons of hot water and 2 tablespoons of miso paste in a jar or container with lid. Close the lid tight and shake well to dissolve the miso paste, you may need to use a fork again to mash the chunks a bit.
Once mostly dissolved, add 4 tablespoons of tamari/soy sauce and 4 tablespoons of Mirin. Close the lid tight and and shake again.
Cut tofu into cubes and put into a deep dish. Pour marinade over the top. Allow to sit overnight or for about 5-10 minutes if you are making it the day of.
Preheat oven to 450 F (230 C).
Transfer marinated tofu cubes onto a parchment lined cookie sheet. I use a slotted spoon to do this. You can save the extra marinade to add to the soup if you want to add more flavor.
Bake for 25 minutes, or until tofu is nice and crisp.

Notes

My #1 Secret Tip for this bok choy miso noodle soup recipe is to dissolve the miso completely before adding it to the pot. Whisking it with a small amount of hot water first is how I create a silky smooth broth without little bits of undissolved miso.
Cook the noodles separately: If I suspect that I will have leftovers, I cook and keep the noodles separate from the broth until serving. They stay pleasantly chewy instead of soaking up the broth and becoming soft.
Do not overcook the bok choy: Bok choy only needs a few minutes to become tender. I cook it just until the stems are crisp-tender to help preserve its texture and bright green color.
Slice mushrooms thinly: Thin slices cook quickly and absorb more of the miso broth, giving every bite lots of flavor.
Marinate the crispy tofu overnight: If I am making the crispy tofu option, I marinate it overnight so that it has even more flavor before baking.
Taste before serving: Different brands of miso and tamari vary in saltiness, so I always taste the broth before serving and adjust with a little extra hot water or tamari if needed.

Nutrition