Ginger Miso Soba Noodle Soup is made with a simple yet flavorful ginger miso base and is packed with loads of veggies, shredded chicken and soba noodles. So easy, so hearty and perfect for a cozy winter meal!
Need a quick warming brothy noodle fix? This soups gotchu! It’s full of so much hearty deliciousness and no doubt will warm you up from the inside out. Bowls are piled high with earthy buckwheat soba noodles, hearty shredded chicken and heaps of veggies – spinach, mushrooms and carrots. And the ginger-y broth has so much soul satisfying flavor, it’s incredibly tasty all on its own. This Ginger Miso Soba Noodle Soup can easily be made in advance, and it’s so ideal for warming up when chilly days call for a steamy hot bowl of goodness!
What You’ll Need for Ginger Miso Soba Noodle Soup
- Toasted sesame oil
- Carrots
- Mushrooms
- Spinach
- Garlic
- Ginger
- White miso
- Vegetable broth
- Coconut aminos
- Cooked chicken
- Soba noodles
How It’s Made
- Step 1: Cook the veggies. I like to saute the veggies before adding them to the broth. Some say you shouldn’t do this with a miso broth. But I’m really into the caramelization and the fact that you can pack way more veggies in into a bowl after they’ve been cooked down. Have fun with your veggie selection. Try cauliflower, a different winter green (kale, collards), bok choy, cabbage or broccoli.
- Step 2: Make the broth. This broth is so simple yet it has BIG flavor. And if you’re a ginger fan, this one is def for you. Start by cooking garlic and ginger in a bit of sesame oil. Add in low sodium veggie broth and coconut aminos and simmer for about 10 minutes. Once the broth is done simmering, add in cooked chicken, cooked veggies and a miso slurry (made with a little bit of the soup broth). If you add in a lump of miso, it’ll have harder time dispersing itself into the broth.
- Step 3: Prepare the noodles. While you’re veggies are cooking or when the broth is simmering, prepare your soba noodles. Cook them according to the package directions, strain and set aside for when you’re ready to serve.
- Step 4: Assemble the soup bowls. To assemble, divide the cooked soba noodles between serving bowls. Ladle the veggie and chicken soup miso soup over the noodles and voila!! Garnish with optional green onions, sesame seeds and limes.
How To Make Ahead & Store Ginger Miso Soba Noodle Soup
This soup can easily be made in advance and can be either stored in the fridge or freezer for when a satisfying hot soup is calling your name.
To store in the fridge, place the soup with the chicken and veggies in a storage container. Store the cooked noodles separately. When you’re ready to eat, reheat the broth veggie and chicken mixture either on the stove or in the microwave and then add in the cooked soba noodles. The heat of the broth will warm the noodles without making them soggy.
I love making just the broth and storing in the freezer for an incredibly easy soup base. But for an even quicker soup you can just grab and reheat, freeze this broth along with the chicken and veggies in freezer safe containers. When you’re ready to eat, let it defrost in the fridge overnight and then reheat. Or just reheat the frozen soup on the stove. Prepare soba noodles to add to the reheated soup and enjoy!
If you make this Ginger Miso Soba Noodle Soup make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Ginger Miso Soba Noodle Soup
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: About 4 to 6 Servings 1x
- Category: Soup
- Method: Stove-Top
Description
Ginger Miso Soba Noodle Soup is made with a simple yet flavorful ginger miso base and is packed with loads of veggies, shredded chicken and soba noodles. So easy, so hearty and perfect for a cozy winter meal!
Ingredients
3 tsp. toasted sesame oil, divided
3 medium carrots, julienned
8oz. cremini mushrooms, sliced
5oz. baby spinach
3 cloves garlic, minced
2 Tbsp. grated fresh ginger
2 Tbsp. white miso (see notes)
6 c. low sodium vegetable broth
1 Tbsp. coconut aminos
3 c. cooked chicken, shredded
2 Tbsp. white miso (see notes)
1 (8oz.) package soba noodles, cooked according to package directions
Optional toppings:
Sliced green onions
Toasted sesame seeds
Lime wedges
Instructions
In a large sauce pan, heat 2 teaspoons sesame oil, add the carrots and cook for 2 to 3 minutes. Add in mushrooms and continue cooking until mushrooms another 3 to 5 minutes until softened and lightly browned. Add in spinach and cook until wilted. Remove the veggies from the pot and set aside.
To make the ginger miso broth, add remaining teaspoon of the sesame oil to the saucepan along with the garlic and ginger. Saute while stirring for one minute. Stir in broth and coconut aminos. Let simmer for 10 minutes. Remove about 1/4 cup of the broth into a small bowl and stir in miso until smooth. Add miso mixture, cooked veggies and chicken to the soup pot and cook until chicken is warmed through, about 2 minutes.
To serve, divide soba noodles between bowls and ladle the broth mixture over the top. Garnish with optional green onions, sesame seeds and lime wedges. Enjoy!
Notes
Some misos can be saltier than others. Start by adding a small amount and increase to taste.
See post for how to make-ahead and store.
Keywords: make-ahead, winter, miso, ginger, spinach, mushroom, carrots, chicken, soup, recipe, soba, noodles, meal prep, cozy
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