Kate Kasbee

plant-based recipes & photography

Spicy Miso Noodle Soup

October is here, which means I can officially eat soup for every meal without feeling like a total weirdo. My first culinary venture of the fall season was a recipe for Udon Miso Noodle Soup from Well Vegan, a company I blog for weekly. You can read those posts here. I also wrote an eBook for Well Vegan last winter, which you can (should) buy here.

With that shameless plug out of the way, here's my version of Well Vegan's recipe for Udon Miso Noodle Soup. It's incredibly quick and easy to make. If you don't live near a Trader Joe's, you can always use vegetable broth mixed with 2 tablespoons of white miso instead of the Ginger Miso Broth. I hope this soup warms the cockles of your heart like it did mine!

Spicy Miso Noodle Soup
Yields 2 - 4 servings


  • 1 (12 oz.) package fresh soba noodles (or other pasta)
  • 4 cups Trader Joe's Ginger Miso Broth
  • 1/2 cup shredded carrots
  • 1/2 cup snow peas, sliced on the diagonal
  • 1/2 cup fresh mushrooms, sliced
  • 1/2 cup green onions, sliced
  • 1 cup bok choy, roughly chopped
  • 1/2 package firm tofu, diced
  • 2 teaspoons Sriracha


  1. Cook the noodles according to package directions, drain and set aside.
  2. In a large saucepan, bring the Ginger Miso Broth to a boil. Lower the heat to medium and add the Sriracha sauce and carrots. Cook until the carrots are crisp-tender, 1 to 2 minutes.
  3. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, bok choy, and tofu. Cook for 30 seconds and remove from heat.
  4. Stir in the noodles and the green onions until thoroughly combined. Ladle into soup bowls and garnish with additional Sriracha to taste.