Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu

Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu // wishfulchef.comThe past few days have been quite hectic running around in the city and taking care of errands. Today was no different – about to head over to the “International Serious Eats Day” in Brooklyn; and when I don’t have much time to cook, a quick soup is usually what I make.

This is a quick and comforting meal you can easily alter. Sliced mushrooms and bean sprouts would work well in this recipe for example. You can find soba noodles and miso paste in most grocery or health food stores in the Asian aisle.

Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu // wishfulchef.com

Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu // wishfulchef.com

Boil broth and add noodles, then cook shrimp and broccoli.

Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu // wishfulchef.com

Stir in miso mixture then add tofu and green onions.

Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu // wishfulchef.com

Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu // wishfulchef.com

Miso Soup Recipe

  • 6 cups low-sodium broth (vegetable or chicken)
  • 4 ounces soba or udon noodles
  • 2 cups broccoli florets
  • 1/2 pound frozen shrimp, uncooked
  • 1-2 tablespoons miso paste
  • 3 tablespoons warm water
  • 1 tablespoon fresh grated ginger, or to taste
  • 1/2 cup sliced green onions
  • 1/2 cup cubed tofu
  • salt and red pepper flakes, to taste

    In a small bowl, whisk together miso, water and ginger until miso has dissolved and set aside.

    Boil broth in a large wok or pot. Add the soba noodles to the broth, then cover and simmer for 4-5 minutes. Place broccoli and shrimp over noodles. Cover and simmer until shrimp and broccoli are cooked, about 5 minutes.

    Stir in miso and ginger mixture. Add salt and red pepper flakes to taste, then mix in tofu and green onions.

    Total Time: 25 minutes
    Yield: 4 servings
    Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu // wishfulchef.com print recipe

    Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu // wishfulchef.com
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    15 Responses to “Soba Noodle Miso Soup with Broccoli, Shrimp and Tofu”

    1. 9jafoodie February 25, 2012 at 8:49 pm #

      This looks amazing and healthy! thanks for sharing.

    2. myfudo February 27, 2012 at 1:46 am #

      I am hearing a lot of good things about how miso adds texture, creaminess and flavor to a lot of dishes, soups particularly. I am ready to try this firsthand. This looks like a great recipe to try.

      • Barb February 27, 2012 at 10:53 am #

        Thank you! You should definitely try it out, it’s so easy and you can alter the ingredients to your taste.

    3. Vicky February 27, 2012 at 10:33 am #

      I just bought some miso paste so I can finally start making my own miso soup! Can’t wait to try this!

      • Barb February 27, 2012 at 10:51 am #

        Awesome, Vicky! Let me know how your soup turns out :)

    4. Diana February 28, 2012 at 12:02 pm #

      Mmm…I could totally gobble this up and still feel healthy. :)

      • Barb February 28, 2012 at 6:41 pm #

        Yes, it’s definitely a dish you won’t be stuffed from and still feel satisfied!

    5. Elsie Hui March 5, 2012 at 1:15 pm #

      These noodles look really good! Thanks for the inspiration!

    6. Nina March 10, 2012 at 1:32 pm #

      Love this recipe! I chopped and measurd the night before and threw this together in 10mins flat for my husband and two kids. Nothing but love all around, even from the 2 and 5 year old. Adding to my regular dinner rotation.

      • Barb March 10, 2012 at 1:53 pm #

        Awww, so happy your husband and kids enjoyed this. Thanks for the nice comment Nina :)

    7. Emily March 30, 2012 at 9:30 pm #

      What flavor broth? Vegetable chicken beef? Does it matter?

      • Barb March 30, 2012 at 9:38 pm #

        I used vegetable, but chicken would work fine too. Updating the recipe right now. Thanks for the feedback.

    8. Jennifer April 4, 2012 at 5:34 am #

      Cooked this for dinner tonight. No shrimp (vegetarian) and no green onions so skipped those. Went heavy on the miso paste because we are big miso soup fans. Used fresh udon noodles. Turned out delicious. Happy 10 year old and happy 12 year old. Such a simple idea with so many possibilities. Thank you for the recipe.

      • Barb April 4, 2012 at 9:35 am #

        That’s great, Jennifer! So glad you and your kids enjoyed it. Yes, it’s such a versatile soup. You can use whatever you have in your kitchen and it will always taste good no matter what you put in.

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