Miso Noodle Soup

Elsa started preschool last week. It was a big step for her, but probably an even bigger for us. We have been very allowing at home, making things as easy as possible for everyone. If Elsa wants to eat while she dances around the apartment we let her do that. Now when she has started preschool we might have to learn some rules at least … Anyway, so far she loves going there. It turns out that kids her own age are more fun to play with than us. We were a little worried if the preschool would accept our “weird” food requests. But one of her teachers was a vegetarian (yay!) and they seemed pretty cool with not serving her wheat and milk as well. Here comes the best part, they have a no-sugar-rule in Stockholm’s preschools, so we don’t even have to worry about that. Sweet! If you want to know more about our thoughts on children’s food please let us know. We have not followed any particular food philosophy with Elsa, but rather trusted our instincts, and so far she seems to be doing just fine.

Another thing that has taken up our time lately is the upcoming Green Kitchen iPad-app. We are currently beta-testing it and expect to release it in October. It looks so nice and it feels really good to flip through the recipes with the touch of a finger. The pictures are bigger than here, we have added some new features, made the recipes even easier to cook from and added a bunch of new ones. We will definitely let you know when it’s out.

One new recipe that will be on the ipad-app is a really good noodle and tofu salad. As we were shooting it we talked about that we actually haven’t showed any noodle recipes on the blog. It is kind of strange since we use buckwheat noodles often in our cooking. So today we came up with this Miso Noodle Soup for you. Miso is a fermented soy bean paste from Japan. It is very healthy, with supposedly high sources of vitamin B12 (which is important if you are a vegan) and a lot of other good stuff. Make sure you don’t boil it, since it will reduce its nutritional values. This is one of those incredibly quick recipes that is perfect when the first cold days of autumn arrives. Have it for lunch or add some tofu and have it as a light dinner.

Miso Noodle Soup
Serves 4

1/2 fresh chili
2 cloves garlic
2-inches (5 cm) fresh ginger

1 stalk fresh lemongrass
1/2 leek

4 small carrots
1/2 cup (1 1/2 dl) romanesco (or broccoli)
6 brown mushrooms (or shiitake)
1/2 cup (1/2 dl) fennel bulb with greens
1/2 cup (1 1/2 dl) green beans

8 cups (2 liter) water, boiled
4 -6 tbsp miso paste (to taste)
1 tbsp soy sauce

soba (buckwheat) or wholegrain noodles for 4 persons

1 handful cilantro
sesame seeds
1 lime

Preparing the vegetables: Finely slice the chili, mince garlic and ginger, cut the lemongrass in half and “bruise” it with the bottom of your chef’s knife. Finely slice leek, carrots (use a peeler) and divide the Romanesco into small pieces. Cut the brown mushroom into quarters, slice the fennel bulb and chop the fennel greens. Trim the green beans by removing the top stems.

Preparing the miso: Pour 4 cups boiling water in a pot, add miso paste and whisk. Add soy sauce, chili, ginger, garlic, lemongrass and set a side for a couple of minutes.

Preparing the noodles: Meantime, pour the remaining water (4 cups) in a new pot. Place it on the stow on medium heat, add a pinch of salt and the noodles, cook them according to the package.

Assembling the soup: When the noodles are done, place them and all the vegetables in the miso soup and reheat it, makes sure it doesn’t boil. Pour in 4 bowls and top with freshly chopped cilantro, lime juice and sesame seeds. Enjoy!

Ps. We are nominated in the German magazine Brigitte food-blog-award. You can read about us here (if you understand German, we don’t …) and vote for us here.


  • Fran
    This recipe is perfect for the first days of autumn, when you are not ready to let go of summer just yet but you do need some warmth. I would like to make this soup for tonight but I have one question. Do I understand correctly that none of the vegetables are cooked? Will the romanesco or the green beens be ok to eat raw? I hope Elsa is enjoying preschool! Greetings from Amsterdam!
  • Vita
    Dear Luise & David, great posts, and great smoothies (love your new book ...;)! Which type of miso paste do you use to gain the best results? Love from Slovenia, Vita
  • Ida
    Hi Luise and David! I love your recipes so much! Your blog is amazing with the beautiful pictures and the inspiring stories. Thank you! I've made this soup a couple days ago. I was super enthousiastic about when I read the recipe, but I didn't like the soup very much. For me and my family there was to much ginger in it and we didn't like the tiny bits of ginger, they taste so strong. I was wondering how small you mince the ginger? And I think that gingerpowder is also fine to use? Secondly, I didn't know what I had to do with the lemongrass. Do you take it out the soup when the soup is ready? Because my lemongrass was a little bit hard,so I took it out of the soup. I hope you have time to answer because I would love to make this soup again :) Ida
  • Luisa
    Wonderful Soup! I just have a question, are the vegetables meant to be raw or to I need to steam them? Thank you and absolutely love your blog, your concept and your amazing recipies. Your blog has reached Italy!
  • Lenok
    Hi. What miso paste could we use for this soup? Red, yellow or???? Thank you.
  • Lynne
    I am taking you up on your offer in your article to discuss your thoughts / advice on dairy with children. " If you want to know more about our thoughts on children’s food please let us know. " My son has been having many issues with what seems like cow proteins, he seems to tolerate them better in some forms but overall, I'm not sure how to just eliminate it from his diet. We are trying to move toward a mainly plant based diet, eliminate gluten but the dairy is posing a challenge as we really love our cheese. Any thoughs would be appreciated. Great site! Lynne
  • Nikki
    a vegetarian Miso Noodle Soup! I've been looking everywhere! This is great. Also, 'a no-sugar rule' in preschools in Stockholm?? I wish they had that here in the States!
  • The miso soup looks fantastic! I would love to read more about your thoughts on children’s food.
  • I just found you guys and am so excited! This recipe looks delicious and my husband and I have been cravy miso soup lately. I voted for you... I hope abstimmen or what not means 'vote'. I saw a red button and clicked it. - agata white collar | green soul
  • Oh, I love Miso soup. When I look at your photos I feel like I should definitely have one, soon. The recipe looks cool, and it is a good idea to change from the more "normal style" soups.
  • question about the miso: i haven't used it often in recipes, but did purchase red miso paste once that sits, mostly unused, in my refrigerator. however, it seems like most recipes i see call for white miso paste. do you have preferences? are different miso's fairly interchangeable in recipes? thanks! and congrats on the ipad app... sounds like it will be a visual (and tasty) treat!
  • Great photos and delicious soup!!!!!Thanks for sharing!!!!!
  • Your pictures are gorgeous! The miso soup looks so healthy and filling. And Elsa is really cute too!
  • Wow that looks really good. I have been craving soup this week. I think its that hint of fall in the air. Saving this one, Thanks!
  • Congratulations, both for raising the cutest child ever (love the pants) and on your blog's nomination!
  • So happy to have come across your blog! It's beautiful. I'm loving the stories and photos. This soup looks amazing too, by the way. I will have to give it a try. I'll be back again to search around some more. It looks like you have some great recipes. I'm guessing I'll be a new frequent visitor ;) Keep up the great work!
  • Great recipe! I voted for you! :) At the moment you're the winner with 33%!!! The second one has 25%!
  • I made a big pot of miso soup for my whole family (parents, sisters and their families and my family) two days ago and I'm inspired by this recipe as I have plenty of miso paste left over. I have a son who is the same age as Elsa so it's been lovely watching her grow over the past year and a half. I'm so glad to hear that Stockholm pre-schools have a no-sugar policy; I wish it was the same in Australia where I live.
  • Nathalie
    hej everyone! I actually discovered this blog because of Anna (see above) and a fb post of hers (I'm not sure if she even knows about it?). And What can I say: I am absolutely hooked, inspired, amazed...anew with every post (picture, story, recipe). I've always been a big fan of the nordic countries and here are so many reasons why! I have to admit that lately I spent so much money on food to try out all your ideas, you can not imagine, but on so many different levels it's totally worth it ;) !!! I am half way through with your blog (within two weeks time :p ) - so keep up with the good cooking. Thanks, for all of this - needless to say to Anna, too :)
  • All pre-schools should have a no-sugar rule (easier on the teachers also to have kids who are not over-wired with sugar!)...you are lucky they enforce it in Stockholm! Else is an absolute darling! This soup looks like it really hits the spot :)
  • Elsa+fjällräven=sant! Amazing with the no sugar rule, it makes Me really happy! All beautiful kids should get that opportunity all over the world to thrive in their greateness without interruptions from additives!

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