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Miso-Coconut Noodle Soup

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 30 minutes
  • Yield: 3 servings 1x


There are few things as satisfying as a steaming hot bowl of homemade soup to warm you up on a chilly day.


  • 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
  • 113.5 oz can light coconut milk
  • 3 oz ramen noodles
  • 1 tbsp miso paste
  • 1 large zucchini (spiralized)
  • Chili garlic sauce (optional)


  1. 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
  2. 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
  3. 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
  4. 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
  5. Serve in bowls, topped with the cooked mushrooms and edamame, and chili garlic if using
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Courses, Soup
  • Cuisine: Asian-inspired, Japanese Inspired

Keywords: fall food, japanese, kid friendly, miso, soup

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