Soba Noodle Soup with Miso Broth and Seasonal Vegetables

By · Reviewed by AislePrompt Editorial · ·

A light, umami-rich broth featuring hand-pulled soba noodles, fresh spinach, and daikon radish, simmered with a delicate miso base. This japanese-inspired soups (vegan) ready in about 35 minutes pairs soba noodles, water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Japanese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups water to a gentle boil in a medium saucepan over medium-high heat.
  2. Step 2: Add 8 oz soba noodles and cook for 4-5 minutes until tender but still firm, then drain and rinse under cold water to stop cooking.
  3. Step 3: Whisk 2 tbsp white miso paste and 1 tbsp soy sauce into 1/2 cup of the hot broth from the saucepan until smooth, then return to the saucepan.
  4. Step 4: Add 1/2 cup thinly sliced daikon radish and simmer for 3 minutes until tender.
  5. Step 5: Stir in 1/2 cup fresh spinach and 1 tbsp sesame oil, then cook for 1 minute until spinach wilts.
  6. Step 6: Divide drained soba noodles between two bowls, pour hot miso broth over noodles, and top with 1 thinly sliced green onion.

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Frequently asked questions

How long does Soba Noodle Soup with Miso Broth and Seasonal Vegetables take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Soba Noodle Soup with Miso Broth and Seasonal Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soba noodles from drying out.

Can I substitute ingredients in Soba Noodle Soup with Miso Broth and Seasonal Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Soba Noodle Soup with Miso Broth and Seasonal Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Soba Noodle Soup with Miso Broth and Seasonal Vegetables vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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