Green Goddess Miso Noodle Soup


Whenever my family and I get together, food tends to be a large topic of conversation for us. My mom loves to cook as much as I do and my younger sister is starting to develop that passion as well (plus she’s also a vegetarian), so it’s SO much fun chatting about new recipes, ingredients we’ve been trying, and new cooking methods.

Over my Christmas Break, it was not surprising that we spent a lot of time talking about food— specifically nutrition and particularly foods that are good for your gut. Both my mom and my mother-in-law (to be) are very into healthy eating, and my fiance’s sister is currently in nutrition school, so you could say we had A LOT to talk about as far as that goes.  We got on the topic of miso paste and how incredible it is for your digestion— something I knew NOTHING about! I thought it was SO cool how many benefits there are from adding miso into your diet, that I thought I’d share a few things with you today. Sound ok? Great!


Green Goddess Miso Noodle Soup {vegan, gluten free} // pumpkin & peanut butter

Green Goddess Miso Noodle Soup {vegan, gluten free} // pumpkin & peanut butter


Miso is a paste made from soybeans, salt, and, well, a mold-starter called koji. I know, that sounds kind of gross, but bear with me. This mixture ferments for quite some time, which produces a really good bacteria (yup, there is such a thing) that is great for your intestines. Aka miso paste works wonders for your digestion!

Besides being great for digestion, miso paste also strengthens your immune system, is high in antioxidants, is a great source of vitamin B12 (which we vegetarians generally need more of), and is a complete protein since it contains all the essential amino acids. I’d chock that up to a win!


Green Goddess Miso Noodle Soup {vegan, gluten free} // pumpkin & peanut butter

Green Goddess Miso Noodle Soup {vegan, gluten free} // pumpkin & peanut butter


Ever since I learned all these amazing benefits of miso, I’ve been trying to add it into my diet on a more regular basis. A super easy way to do that is through— you guessed it— soup! I’m not a fan of tofu, therefore the typical miso soup isn’t quite up my alley, so I thought I’d make my perfect version of miso soup for you today! Loaded with gluten-free soba noodles, lots of green veggies and, of course, miso paste— this is certainly my kind of soup.

One thing to note in the recipe (I mentioned it because it was something I didn’t know before), make sure you don’t boil the miso. Miso loses all it’s nutritional benefits when it is boiled, so in the recipe I tell you to ladle out about 1/2 cup of boiling broth into a separate bowl, whisk in the miso paste, then add it back into the warm pot of soup (that’s turned down to low heat aka not boiling). This is a really important step, especially if you want your body to reap all these awesome benefits of miso!

If you’re interested in other miso recipes, check out my 20 Minute Vegetarian Ramen soup!


Green Goddess Miso Noodle Soup {vegan, gluten free} // pumpkin & peanut butter

Green Goddess Miso Noodle Soup

Serves 4-6
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Soup


  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 cup button mushrooms, quartered
  • 6 cups low sodium vegetable broth
  • 1 cup broccoli florets, chopped into bite sized pieces
  • 1 cup frozen shelled edamame
  • 6oz soba noodles
  • 2 tablespoons miso paste
  • 1/2 cup green onion, chopped
  • sesame seeds (for garnish)


*It's really important that you don't let the miso boil because that takes away all the nutritional benefits. We wouldn't want that!


Step 1
Drizzle 1 tbsp of olive oil in a large pot and turn heat to medium-high. Sauté minced garlic for 1 minute, then add in button mushrooms and cook for an additional minute.
Step 2
Pour in 6 cups of vegetable broth, broccoli, and shelled edamame, and bring to a boil. Add in soba noodles, then turn down to a simmer for 4 minutes.
Step 3
Ladle 1/2 of the broth out of the pot and place in a bowl. Whisk 2 tbsp of miso paste into the separate broth. Pour miso broth back into the pot and heat through for 1-2 minutes, but don't let it boil*. Top with green onions and sesame seeds, then dig in!

*Nutritional facts from 10 Benefits and Uses for Miso by Care2 Healthy Living

Green Goddess Miso Noodle Soup {vegan, gluten free} // pumpkin & peanut butter


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • Thanks Mel!! It’s one of my favorites too. Hope you like it 🙂

    • I just got mine in the international aisle at my local grocery store (Harris Teeter)— I’m sure Giant Eagle Market District will have it in the ‘burgh. Here’s the link on amazon too!

    • Right?!? It was so interesting doing a little research on it. I’m reading this great book right now too that really goes into depth about how great fermented foods are for your digestion (including miso). Learning something new every day!

  1. I have red miso, can’t find white or whatever else is out there. Is the red ok to use? I think I read somewhere that it has a stronger taste.

    • That should work— I’ve never tried it in this soup, but I’ve used it for dressings and it worked well. Let me know how it goes!

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