Miso Noodle Soup with Pak Choi

A simple recipe for miso noodle soup with pak choi for 4 people.


  • 8 cups vegetable or chicken broth
  • 4 tablespoons miso paste (white or red, depending on your preference)
  • 8 oz egg noodles
  • 4 baby pak choi, halved
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1 cup sliced carrots
  • 1 cup sliced green onions (divided into white and green parts) or spring onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon sriracha sauce  or 1 red chilli, deseeded and finely chopped (optional, for heat)
  • 4 large eggs (optional)
  • Sesame seeds and chopped cilantro for garnish


  1. In a large pot, bring the broth to a simmer over medium heat.
  2. In a small bowl, whisk together the miso paste with a ladle of the hot broth until smooth. Add the miso mixture back to the pot and stir to combine.
  3. Add the sliced mushrooms, carrots, white parts of the green onions, garlic, and ginger to the pot. Let it simmer for about 10-15 minutes until the vegetables are tender.
  4. Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
  5. Add the halved pak choi to the soup and cook for an additional 3-5 minutes until the pak choi is just wilted.
  6. Season the soup with soy sauce, sesame oil, rice vinegar, and sriracha (if using). Adjust the seasoning according to your taste.
  7. In a separate pot, poach or soft boil the eggs.
  8. To serve, divide the cooked noodles among four bowls. Ladle the hot soup over the noodles, making sure to distribute the vegetables evenly.
  9. Place a poached or soft-boiled egg on top of each bowl. You can do this without the egg if you want to create a purely vegan soup.
  10. Garnish with the green parts of the sliced green onions, sesame seeds, and chopped cilantro.
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