There are few things as satisfying as a steaming hot bowl of homemade soup to warm you up on a chilly day. And this Miso-Coconut Noodle Soup recipe is the perfect example of that. Not only is it ready in under 30 minutes, but it’s also kid-approved, meaning even the pickiest eaters in your household will enjoy it.
The best part about this recipe is how versatile it is. All you need is a soup pot and a handful of ingredients that you probably already have in your pantry and fridge. And if you don’t, they can easily be swapped for something else. For example, if you don’t have sesame oil, you can use melted peanut butter and vegetable oil, if you don’t have coconut aminos, you can use soy sauce, and if you don’t have miso paste, you can use vegetable bouillon and nutritional yeast. And if you don’t have ramen noodles, you can use your favorite pasta. The possibilities are endless!
We topped our miso ramen with seared Portabella mushrooms and shelled edamame, but feel free to use your favorite mushrooms or veggies, and add tofu or your favorite protein. So, next time you’re craving takeout, skip the delivery fee and make this Miso-Coconut Noodle Soup instead. Your taste buds and wallet will thank you.
Miso-Coconut Noodle Soup
There are few things as satisfying as a steaming hot bowl of homemade soup to warm you up on a chilly day.
- Author: Vicky Cohen and Ruth Fox
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Courses, Soup
- Cuisine: Asian-inspired, Japanese Inspired
- 3 tbsp toasted sesame oil (divided)
- 3 Portabella caps (sliced)
- 1 1/2 cup frozen shelled edamame (thawed)
- 1 clove garlic (minced)
- 1 tbsp grated fresh ginger
- 6 cups water
- 1/4 cup soy sauce
- 1/4 cup coconut aminos
- 1– 13.5 oz can light coconut milk
- 3 oz ramen noodles
- 1 tbsp miso paste
- 1 large zucchini (spiralized)
- Chili garlic sauce (optional)
- Heat 1 tablespoon of the sesame oil in a large soup pot. Add the mushrooms and cook over medium-high heat for about 3 minutes, stirring constantly. Set aside
- Heat another tablespoon of oil in the same soup pot. Add the edamame, and cook over medium-high heat for a minute, stirring constantly. Set aside
- Reduce the heat to medium-low. Heat the remaining tablespoon of oil in the soup pot. Add the garlic and the ginger and cook for about 30 seconds, stirring constantly. Add the water, soy sauce, coconut aminos and coconut milk an bring to a boil. Add the noodles and cook for about 4 minutes
- Turn off the heat. Ladle about 1/2 cup of broth into a heatproof bowl or measuring cup and whisk in the miso paste, until it’s completely dissolved. Pour it back into the soup pot, add the spiralized zucchini, cover and let it sit for 10 minutes
- Serve in bowls, topped with the cooked mushrooms and edamame, and chili garlic if using
Keywords: fall food, japanese, kid friendly, miso, soup
We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.