Autumn Eats: Miso Noodle Soup

Next time you’re feeling crappy, or the weather is cold and wet, try this chicken noodle soup alternative, made with health-promoting miso, garlic and ginger. Miso, a fermented soybean paste, has a rich, salty flavor and is a great source of B12 (which vegans may lack) and zinc, manganese and copper, three important minerals for immune support. And one serving of miso has two grams of protein for just 25 calories (it’s somewhat high in sodium, though, which is why this recipe uses water instead of stock or broth).

[Miso may also help cut your risk of developing breast cancer. For an awesome guide to miso—there are lots of different types—check out]

For noodles, use soba noodles or (0-calorie, gluten-free) shirataki noodles. You can add all sorts of extras—I went with green onions, radicchio, arame and sesame seed and sea salt Gomasio. It’s rainy outside my house today and I’m getting over a cold, so this soup is exactly what needed (I originally intended to make mushroom miso soup, but came up with this instead). The noodles make it seem like a childhood sick-day favorite, but instead of being packed with sodium and preservatives, it’s full of ingredients that can actually help you get over being sick.

5 cups water
1 small head radicchio, chopped
2 packages shirataki noodles (you could also use soba or udon noodles)
2-3 tablespoons miso (I used Eden brown rice miso)
5 cloves fresh, chopped garlic
1 tablespoon (fresh or dried) shredded/ground ginger

1/4 to 1/2 cup green onions, chopped
1 tablespoon sesame seeds or Gomasio
2 cups dried arame or other seaweed (I used Eden arame)
2 tablespoons sesame oil
1 tablespoon sage

Combine all ingredients in large pot.

Bring to a boil. Reduce heat to low and let simmer for at least 15 minutes (you can let it go longer).

Try serving with brown or basmati rice and sauteed bok-choy.

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