Miso Ginger Soba Noodle Soup

The winter sick season is real this year. Right after the New Year, both Amanda and I got hit with maladies and were both craving something that would bring some kind of comfort. As we each huddled under a blanket of tissues in our pjs on our respective couches, we both craved a dish that would warm our bellies and bring a bunch off flavor. You must know by now how we both feel about curry and Amanda made herself a wonderful curry meal. I wish I could have gone the same route, but since my nose was hopelessly stuffed up, I couldn’t taste a thing. I knew that the nuances of a delicious curry would be lost on me and better saved for a healthier day. The one thing I both craved and knew I could taste was a nice, brothy soup.

This Miso-Ginger noodle soup hits all the criteria I was looking for in a sicky meal. The saltiness and punch of the miso, I knew could fight past my currently restricted senses. Broth and fluids are always a good choice when sick, and ginger helps to settle the stomach. Plus, I just wanted to slurp something–enter soba noodles. This soup made me feel all warm and fuzzy, an impressive feat while sick, but is also good enough to enjoy when you’re feeling 100% as well.


  • 1 tsp oil
  • 6 cups broth (I used homemade chicken broth Amanda’s recipe but vegetable broth could easily be used to make this dish vegan. I would definitely recommend low-sodium though)
  • 1/4 cup miso paste (I used half and half red and white, but any combo would work)
  • 3/4 cup sliced mushrooms
  • 1 carrot, sliced into half moons, about 1/4-1/2 in wide
  • 3 green onions, sliced with greens and whites separated
  • 1 inch knob of ginger, minced
  • 4 cloves garlic, minced
  • 2 cups fresh spinach
  • 1 cup shredded cabbage
  • Cooked Soba noodles, amount of your preference.
  • Soy Sauce to taste
  • Sriracha to taste


  1. In at least a 2 quart pot, drizzle the oil into the pot over medium heat. Add the whites of the onions and saute for 2-3 minutes until fragrant.
  2. Add the broth, miso, mushrooms, carrot, ginger and garlic. Simmer for 15-20 minutes.
  3. Once the carrots are fork tender, remove the pot from the heat and stir in the spinach and cabbage. Once they are wilted to your liking, taste the soup and add soy sauce and sriracha to your preferred taste.
  4. Add some cooked soba noodles to the bottom of your soup bowl (however much you want) and pour the miso soup over the noodles. You are ready to serve and enjoy!

Wine Pairing: Well, if you’re up for a glass with this soup and not currently getting over an illness (or if you still are, you do you), a full-bodied Chardonnay would probably be able to stand up with the heavy flavors of the miso. Plus, a nice chilled glass of wine with a hot bowl of soup might be a nice mix. Enjoy!


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