Posted by: Melanie Mathos | November 9, 2009

Miso Noodle Soup

We have a Japanese cookbook that is oh-so-complicated and beautiful, and we can’t even find half of the ingredients. So, we used a couple of recipes to “inspire” the creation below. It’s great for a veggie-carnivore mix.

Source: Gary and Melanie


  • Miso paste
  • 6 cups of water
  • Noodles (I used three bundles of thin Greek noodles)
  • Half of a large carrot
  • 1/3 of a box of super firm tofu, cut into small cubes
  • 2 Scallions
  • 8 Shitake mushrooms, diced
  • 4 Tbl. fresh parsley, chopped (or seaweed)
  • 1/2 inch of fresh ginger, grated
  • 1 Boneless Skinless Chicken Breast
  • Salt/pepper
  • Garlic powder


  • Cube 1 chicken breast and boil until done
  • In a separate soup pot, boil 6 cups of water and add miso per directions (the one I used was 1 Tbl per 3/4 cup.)
  • Season with salt, pepper, and a touch of garlic salt
  • Grate ginger into broth
  • Grate 1/2 of carrot into broth
  • Add mushrooms and tofu, and boil two minutes
  • Add scallions, parsley and noodles
  • Cook until noodles are at desired consistency
  • When serving, add chicken to bowl

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