Miso Noodle Soup w/ Sweet Potato

Miso soup is one of my favorite go to meals. It’s quick, you can use up bits and bobs in the fridge, It’s comforting on a cold or dreary day and it’s really good for you! Make a big batch and you have lunch or dinner for a few days!

Miso has some amazing health benefits including improving digestion, providing probiotics and other minerals and nutrients.

Here’s a solid one but feel free to experiment with different grains, noodles, vegetables and proteins.

*Key not here is add the miso at the very end and NOT LET IT BOIL. especially if reheating. Boiling miso kills a lot of the good cultures and other nutrients.

I also like to cook and keep the noodles (or other grain of choice) on the side so it doesn’t overcook from cooling or reheating.


makes about 8-10 servings


  • 1 pack black rice noodles (soba or rice noodles work too)
  • 1/4 cup miso paste (I use red miso, but anything will work), whisked into 1/2 cup water.
  • 4 quarts water
  • 2 large sweet potatoes, cubed to your liking
  • 2 cups shitake mushrooms, sliced
  • 1 yellow onion, chopped
  • 3-4 cups kale leaves, chopped
  • 1 Tablespoon safflower oil (or any vegetable oil)
  • 1 cup extra-firm tofu, cubed
  • 3-4 scallions, sliced thin
  • fresh cilantro leaves, to garnish
  • 2 inch piece of ginger, grated fine
  • soy sauce, to season at end


  1. In a soup pot, heat oil over medium heat and add onions. cook for 3-4 minutes or until soft with little color.
  2. Place another pan of water on to boil and cook noodles according to package directions. Strain, cool under cold water and mix a little oil in to prevent sticking.
  3. Add mushrooms and cook for 3-4 minutes until cooked down a bit.
  4. Add water and sweet potatoes and simmer until sweet potatoes are almost tender.
  5. Add kale and cook until kale is tender and sweet potatoes are cooked through.
  6. Turn heat to medium low and add miso paste, tofu and grated ginger. Still well and make sure soup does not boil at this point.
  7. Adjust seasoning with soy sauce. Serve in bowls with noodles and garnish with scallions and cilantro.