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    Home » Appetizers

    Miso Tofu Noodle Soup

    Published: Jan 25, 2016 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    This shop has been compensated by Collective Bias, Inc. and its advertiser.
    All opinions are mine alone. #FrozenFromScratch #CollectiveBias 
    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: 10 mins
    Cook time: 20 mins
    Total time: 30 mins
    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: ¼th of recipe Calories: 233 Fat: 8 Carbohydrates: 27 Sugar: 3 Sodium: 743 Fiber: 3 Cholesterol: 11
    Notes
    Nutrition Facts calculated on MyFitness Pal.
    3.5.3208

    Miso Tofu Noodle Soup

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Katrina

      October 19, 2017 at 5:22 pm

      My vegan son will love this!

      Reply
    2. Helen @ family-friends-food.com

      February 07, 2016 at 11:39 am

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

      Reply
    3. Carrie @Frugal Foodie Mama

      January 28, 2016 at 8:39 am

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

      Reply
    4. Carrie @huppiemama

      January 27, 2016 at 7:34 am

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

      Reply
    5. Sheena @ Hot Eats and Cool Reads

      January 26, 2016 at 8:18 pm

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

      Reply
    6. Nancy | The Bitter Side of Sweet

      January 26, 2016 at 1:10 pm

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

      Reply
    7. Sarh

      January 26, 2016 at 12:59 pm

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

      Reply
    8. Sandra

      January 26, 2016 at 12:45 pm

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

      Reply
    9. Renee@Renee's Kitchen Adventures

      January 26, 2016 at 10:28 am

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

      Reply
    10. Hether Buhker

      January 26, 2016 at 5:13 am

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

      Reply
    11. michele

      January 25, 2016 at 9:45 pm

      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!!

      Reply
      • Shelby

        January 26, 2016 at 5:55 am

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

        Reply
    12. Swayam

      January 25, 2016 at 12:03 pm

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

      Reply
    13. Shreyashi

      January 25, 2016 at 11:15 am

      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!

      Reply
    14. Lucy

      January 25, 2016 at 10:00 am

      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.

      Reply
    15. Christie

      January 25, 2016 at 9:02 am

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

      Reply
    16. Emma @ Supper in the Suburbs

      January 25, 2016 at 6:36 am

      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 🙂

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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    45 shares