Easy & Healthy Miso Mushroom Noodle Soup


Super easy to make & chock full of so much flavor and goodness, this soup has been my favorite dish to make this autumn. Although it is a soup this dish has all the elements to satisfy... the hearty mushrooms, chewy noodles, and the all important green goodness from the baby bok choy make this a well rounded and filling meal. The broth is extremely flavorful with the help of miso paste, fresh ginger, and garlic. The best part may be that it takes only minutes to throw together! 

If you do try this out, let me know and if you take a photo tag me on instagram @bykindlykate #bykindlykate. 


prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

serves: 4


  • 1 liter of veggie stock 
  • 2 tbsp white miso paste 
  • 2 cloves garlic minced or pressed
  • 1 tbsp freshly grated ginger
  • 1 tsp maple syrup 
  • 1 tbsp rice vinegar 
  • 2 cups of fresh mushrooms (oyster or enoki are my favorite)
  • 3 stalks of baby bok choy 
  • 4 servings of udon or soba noodles (about 6 oz) 
  • optional toppings: sesame seeds, bean sprouts, sesame oil, and red chillies.   


  1. Begin by prepping all your ingredients and veggies, grate the ginger, mince the garlic, and wash & chop the mushrooms and bok choy . This makes life so much easier as you begin cooking you can just add the prepared ingredients to the pan. 
  2. Set a frying pan over medium heat and add the garlic and ginger with a splash or water or tbsp oil. Sauté for 2-3 minutes adding more water to prevent sticking if necessary. 
  3. Next add in the maple syrup, rice wine vinegar, and some black pepper. Pour in a bit of water at this point to prevent sticking, add in the mushrooms and stir to combine. Turn the heat down to a low medium. Sauté for 10 minutes, stirring regularly. 
  4. While the mushrooms are cooking, add the broth to a large pot on high heat with the miso paste, be sure to combine the miso paste well. Bring the broth to a boil. 
  5. Once the broth is boiling add the noodles to the pot.  Cook the noodles following the time given on the package directions, typically 4-8 minutes. You don't want to overcook the noodles so when there is two minutes left of cooking time, turn the heat down to medium.
  6. At this time, add in the sautéed mushrooms to the pot with the broth and then lastly, stir in the bok choy and cook for about a minute to lightly steam. Salt to taste.
  7. Serve in a large bowl and top with the toppings of your choice. 


  1. Add in more water if the soup is too salty (this can happen if you use a very salty veggie broth or miso paste)
  2. Add in a splash of tamari/soy sauce for extra flavor
  3. Substitute spinach for bok choy 
  4. Don't let the soup sit for too long as the noodles will absorb all the broth(especially if you use buckwheat noodles, wheat based noodles will fare better over time)