Miso Tofu Noodle Soup

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Miso Tofu Noodle Soup paired with Pagoda Snacks.

Miso Tofu Noodle Soup

A light miso broth poured over rice noodles and topped with crispy spiced tofu cubes, mushrooms, cilantro, and jalapeno. This Miso Tofu Noodle Soup is probably the easiest Asian soup recipe I have ever made.  Pair this with some Pagoda Chicken Egg Rolls and you have a delicious lunch, light dinner, or snack without a whole lot of effort

Miso Tofu Noodle Soup

Chinese New Year is on February 8th this year and it is just around the corner. While we don’t have a Chinese heritage, my former boss, Hung Tao, is Chinese and he was the best boss I ever had! So I am honoring him today by sharing this post for Chinese New Year celebrations.

When I first started writing this blog I was working for Hung Tao and I was always experimenting in the kitchen with Chinese recipes. Grumpy used to pick on me all the time and told me that I was making Chinese food all the time because I had a Chinese boss. That wasn’t the case of course, I was making it because I loved it, but in all honesty, I really admired my boss too. He is like a father figure to me and I learned so much from him and I do miss him in my daily work life to this day.

Miso Tofu Noodle Soup

I often find myself at Walmart on my lunch break during the work week. While there recently my eye was caught by the variety of Chinese appetizers in the freezer section. Next time I’m there I intend to snag this coupon and grab some more Pagoda Snacks!

Miso Tofu Noodle Soup

Long time readers of my blog know that I have a very big affection for tofu. Some of my very first posts were about tofu, and I called it Yummy Tofu!

Miso Tofu Noodle Soup

For this recipe, I decided to crisp the cubes of tofu up that would go in the soup, and add a little heat to them. Grumpy has eaten tofu in soup before, but he’s not a fan of the texture unless it’s been “fried”. Baking these up in the oven turned out to be the perfect way to enjoy this tofu in our soup by giving it a crisp exterior.

Miso Tofu Noodle Soup

I served this soup up with Pagoda Chicken Eggrolls one night and then with the Pagoda Chicken Potstickers another night. A delicious light meal that satisfied! My favorite thing about this product was the fact we were still eating healthy. By baking the egg rolls we had a crisp tasty treat that had 100% chicken as protein and no added fat from deep frying as well as no added MSG or high fructose corn syrup!

 

Miso Tofu Noodle Soup
Recipe Type: Soup
Cuisine: Asian
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 4 servings
If you can’t find a pre-made miso broth, you can substitute vegetable, beef, or chicken broth.
Ingredients
  • 4 cups Miso Broth
  • 3 ounces thin rice noodles
  • 1 cup dried Shiitake Mushrooms, reconstituted
  • 1 block extra firm tofu, pressed and diced into cubes
  • 1 tablespoon soy Sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha sauce
  • 1 cup cilantro leaves
  • thinly sliced jalapeno slices
  • Hoisin Sauce (optional)
Instructions
  1. Pre-heat oven to 425 degrees. Toss diced tofu, sesame oil, sriracha sauce, and soy sauce until tofu is coated. Spray a cookie sheet with cooking spray and place tofu on cookie sheet in a single layer. Bake 10 minutes. Stir. Bake 10 minutes more. Stirring one more time in the last 10 minutes. Remove from oven and set aside.
  2. While tofu is baking, bring miso broth to a simmer. Add reconstituted Shiitake Mushrooms and the water you used to reconstitute the mushrooms with to the broth. Keep at a low simmer.
  3. Cook rice noodles according to package. Rinse with cool water and drain. Divide rice noodles up between 4 soup bowls.
  4. Cover noodles with broth. Place toppings on the soup in thirds. Scoop some mushrooms from the broth and lay on top of the noodles in one third, then do the same with tofu and cilantro. Garnish with jalapeno slices, hoisin sauce and additional sriracha if desired.
Serving size: 1/4th of recipe Calories: 233 Fat: 8 Carbohydrates: 27 Sugar: 3 Sodium: 743 Fiber: 3 Cholesterol: 11
Notes
Nutrition Facts calculated on MyFitness Pal.

Miso Tofu Noodle Soup

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

22 Comments

  1. Emma @ Supper in the Suburbs January 25, 2016 at 6:36 am - Reply

    Love this recipe! The OH is veggie so we eat A LOT of tofu. I love that you’ve managed to get the tofu nice and crisp without chucking it in a deep fat fryer. We’ll definitely be giving this a go 🙂

  2. Christie January 25, 2016 at 9:02 am - Reply

    My daughter absolutely loves miso soup and always gets it with extra tofu. She would be thrilled if I made this fonr dinner.

  3. Lucy January 25, 2016 at 10:00 am - Reply

    Your tofu looks so crispy and delicious! My husband adores miso soup, so I will have to make this for him. It’s so comforting in the winter, too.

  4. Shreyashi January 25, 2016 at 11:15 am - Reply

    I love a miso soup. But here you have hit the Asian trifecta- miso, tofu and noodles. I am pinning and sharing. Will be making this soon.
    Cheers!

  5. Swayam January 25, 2016 at 12:03 pm - Reply

    Delicious! I love miso flavoured soups.. I do a similar chicken ramen that’s my fave.. Gotta try with tofu

  6. michele January 25, 2016 at 9:45 pm - Reply

    I happen to have some tofu in the house right now, so Im so thrilled I found this recipe! If it tastes half as good as it looks Im going to be one happy girl!!

    • Shelby January 26, 2016 at 5:55 am - Reply

      I actually made more of the tofu last night and that was Grumpy’s and my dinner! Love it so much!

  7. Hether Buhker January 26, 2016 at 5:13 am - Reply

    I can’t wait to try this recipe! Sounds and looks amazing!

  8. Renee@Renee's Kitchen Adventures January 26, 2016 at 10:28 am - Reply

    This look fabulous! I can’t wait to try it!

  9. Sandra January 26, 2016 at 12:45 pm - Reply

    I love the way you prepared the tofu! What a delicious meal! You did your former boss proud 🙂

  10. Sarh January 26, 2016 at 12:59 pm - Reply

    I’ve never cooked with Tofu because I never knew where start. This will be a great recipe to try. Thanks!

  11. Nancy | The Bitter Side of Sweet January 26, 2016 at 1:10 pm - Reply

    This is perfect for today! It’s so cold!!

  12. Sheena @ Hot Eats and Cool Reads January 26, 2016 at 8:18 pm - Reply

    Love the flavors in this soup! Very creative and goes perfect with the Pagoda products!

  13. Carrie @huppiemama January 27, 2016 at 7:34 am - Reply

    Thank you so much for sharing this recipe and a coupon for Pagoda products! #client

  14. Carrie @Frugal Foodie Mama January 28, 2016 at 8:39 am - Reply

    I LOVE miso soup! And I love that you spiced this one up. 🙂 I am all about the spicy.

  15. Miso Tofu Noodle Soup - Yum Goggle January 30, 2016 at 5:15 pm - Reply

    […] GET THE RECIPE […]

  16. Helen @ family-friends-food.com February 7, 2016 at 11:39 am - Reply

    This looks delicious! I love a soup that’s really a whole meal. Yum.

  17. Katrina October 19, 2017 at 5:22 pm - Reply

    My vegan son will love this!

  18. […] loves soup! So how does MISO TOFU NOODLE SOUP from Grumpy’s Honeybunch […]

  19. Anonymous October 5, 2019 at 7:07 pm - Reply

    5

  20. […] I also picked up a package of the SeaPak® 16 Count Shrimp Spring rolls. We love to enjoy the spring rolls as an accompaniment to my homemade Miso Tofu Noodle Soup recipe! […]

  21. […] Miso Tofu Noodle Soup is meatless and filling. This Asian inspired soup recipe is easy and delicious. […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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