A warm bowl of miso noodle soup is always a comfort, and this version has a spicy twist that makes it extra special. With a rich broth, tender noodles, and oven baked tofu, it's a meal that feels light yet satisfying.
This soup reminds me of the type of dish I like to make when I want something quick but flavorful, much like my Asian Chicken Noodle Soup, or Green Bean Soup. Both bring comfort to the table, just like this recipe does.
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Why You'll Love This Recipe
Flavor packed: the miso broth combined with mushrooms, sesame, and a kick of sriracha makes every spoonful bold and satisfying.
Balanced meal: with protein rich tofu, noodles, and vegetables, this soup has everything you need in one bowl.
Customizable: you can adjust the spice, swap toppings, or make it your own with different vegetables and sauces.
Key Ingredients for Spicy Miso Soup
See the recipe card below for a complete list of ingredients and instructions.
- Miso broth: the base of the soup, full of umami flavor and warmth.
- Shiitake mushrooms: rehydrated dried mushrooms add depth and a slightly smoky flavor.
- Extra firm tofu: baked until golden and crisp, giving the soup a hearty bite.
- Rice noodles: soft and slurpable, perfect for soaking up the broth.
- Cilantro and Jalapeno: fresh toppings that brighten the flavors and add spice.
Ingredient Substitutions
- Use ramen noodles instead of rice noodles for a heartier texture.
- Try baby bella mushrooms in place of shiitakes mushrooms.
- Swap tamari for soy sauce to make this recipe gluten free.
Variations on Spicy Miso Noodle Soup
- Vegetable boost: add bok choy, spinach, or shredded carrots to the broth.
- Egg topper: finish with a soft boiled egg for extra protein.
- Seafood version: stir in cooked shrimp or scallops instead of tofu.
Tips for Perfect Roasted Tofu
- Press tofu well: removing excess water helps it crisp instead of steam.
- Flip halfway: stirring during backing keeps the cubes evenly browned.
- Season generously: let the soy sauce, srirach, and sesame oil coat every side.
How to Store and Reheat
Store leftover broth, noodles, and toppings separately ini the fridge for up to 3 days. Reheat the broth on the stove until hot, then add noodles and toppings just before serving so they stay fresh.
Serve With...
This spicy miso noodle soup pairs perfectly with other simple Asian-inspired dishes. Try serving it with Turkey Lettuce Wraps, Crab Rangoon, or Air Fryer Egg Rolls.
More Easy Asian Recipes You'll Love
If you enjoy this soup, you might also like my Asian Drumsticks, Venison Eggroll In a Bowl, Garlic Scallion Noodles, and Butternut Squash Summer Rolls.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Miso Tofu Noodle Soup
Equipment
- Soup bowls
- Tofu press , or heavy pan
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Ingredients
- 4 cups Miso Broth
- 3 ounces thin rice noodles
- 1 cup dried Shiitake Mushrooms reconstituted
- 14 ounces 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 optional
- Hoisin Sauce optional
Instructions
- 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.
- 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.
- Cook rice noodles according to package. Rinse with cool water and drain. Divide rice noodles up between 4 soup bowls.
- 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 using.
Katrina says
My vegan son will love this!
Helen @ family-friends-food.com says
This looks delicious! I love a soup that's really a whole meal. Yum.
Carrie @Frugal Foodie Mama says
I LOVE miso soup! And I love that you spiced this one up. 🙂 I am all about the spicy.
Carrie @huppiemama says
Thank you so much for sharing this recipe and a coupon for Pagoda products! #client
Sheena @ Hot Eats and Cool Reads says
Love the flavors in this soup! Very creative and goes perfect with the Pagoda products!
Nancy | The Bitter Side of Sweet says
This is perfect for today! It's so cold!!
Sarh says
I've never cooked with Tofu because I never knew where start. This will be a great recipe to try. Thanks!
Sandra says
I love the way you prepared the tofu! What a delicious meal! You did your former boss proud 🙂
Renee@Renee's Kitchen Adventures says
This look fabulous! I can't wait to try it!
Hether Buhker says
I can't wait to try this recipe! Sounds and looks amazing!
michele says
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 says
I actually made more of the tofu last night and that was Grumpy's and my dinner! Love it so much!
Swayam says
Delicious! I love miso flavoured soups.. I do a similar chicken ramen that's my fave.. Gotta try with tofu
Shreyashi says
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!
Lucy says
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.
Christie says
My daughter absolutely loves miso soup and always gets it with extra tofu. She would be thrilled if I made this fonr dinner.
Emma @ Supper in the Suburbs says
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 🙂