Mushroom Miso Noodle Soup

The other day I created a much needed comfort food recipe to go along with the chilly rain and lazy day. This is a great tasting, filling soup, that will warm you right up and make your tastebuds happy. This one is family approved as everyone enjoyed it.

Noodle soup can be loaded with msg and salt, something people often look past in the ingredient lists. Making your own is not only rewarding but also the perfect healthy (and delicious) option.

I love mushrooms and their benefits so I based this recipe off them. Mushrooms may be small and light but have benefits including cancer fighting properties, assisting in weight lose, and increasing the strength of your immune system. The last part seemed to fit with this recipe considering I made it with thoughts of cold days and days when you aren’t feeling your best.

Mushrooms contain ergothioneine, an antioxidant that fights against free radicals and boosts your immune system. They also provide strength against bacteria and the growth of other unwanted guests.*

This mushroom noodle soup is open to many different variations and ingredients so play around and add what you love.

Heres how:


1 tsp sesame oil 

1/2 soy sauce 

2 tbsp miso paste

2 1/2 cups water

1 1/2 cups mushroom or vegetable broth (pick low sodium with using vegetable)

2 green onions chopped

1 heaping cup mushrooms

1/4 cup onion, chopped

1 garlic clove

1 thin slice of chopped ginger 

1 package of udon noodles 



  1. Add the sesame oil, onions, ginger and garlic into your pot. Let simmer until all ingredients become softer.

2. Add broth, water and miso. Stir with a fork until completely combined and bring to a light boil.

3. Add the rest of the ingredients except noodles and cook for another 5 minutes.

4. Add udon noodles and cook for another 4-5 minutes


5. Serve and enjoy! I added chilli sauce and a little more soy sauce into mine.


* Information gathered from

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