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Miso Coconut Noodle Soup

Miso Coconut Noodle Soup

A warm, creamy, one-pot noodle bowl built with coconut milk, miso, tender vegetables, and your favorite noodles. This cozy soup is fast, flexible, and perfect for weeknights when you want deep flavor with minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: Asian-inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Noodles ramen, udon, soba, or spaghetti
  • Coconut milk or coconut cream
  • Vegetable broth
  • Miso paste
  • Garlic
  • Shallots or green onions
  • Bok choy
  • Mushrooms
  • Edamame or tofu
  • Soy sauce or tamari
  • Lime
  • Sesame oil
  • Sesame seeds
  • Cooking oil
  • Salt optional

Method
 

  1. Warm a soup pot with oil and a splash of sesame oil, then sauté garlic and shallots for 1–2 minutes until fragrant.
  2. Stir in tomato paste and cook for one minute to deepen flavor.
  3. Pour in broth and water if needed, then add coconut milk and bring to a gentle simmer.
  4. Add your chosen noodles and cook for 3–5 minutes until just shy of tender.
  5. Scoop hot broth into a bowl, whisk in miso, then turn off the heat and stir the miso mixture back into the pot.
  6. Fold in mushrooms, bok choy, tofu, or edamame and adjust salt or soy sauce to taste.
  7. Finish with lime juice, sesame oil, and sesame seeds before serving.

Notes

Use light coconut milk for a thinner broth or full-fat for a silky finish. For gluten-free bowls, choose rice noodles and tamari. Add vegetables at the end to keep texture crisp and bright.