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15-Minute Mushroom Miso Soup over Noodles

For day 10 of my 15-minute meals in 15 days is this 15-Minute Mushroom Miso Soup over Noodles. This recipe is both gluten free and vegan, and super easy. There are just a few ingredients, however, the outcome is super tasty and delicious. This recipe is also super filling and makes for a great week night dinner. You can also add more gluten free soy sauce or sriracha over the noodles for additional flavor. This recipe is super customizable because you can add in tofu and edamame as good plant based forms of protein.

Ingredients (Makes about 2 servings):

  • 8 oz GF rice noodles, pho/Pad Thai or ramen style

  • 4 cup low sodium vegetable broth

  • 4 oz shiitake mushrooms, thinly sliced

  • 1/4 cup miso paste

  • 4 tsp GF soy sauce ( I used SAN-J Tamari)

  • Optional extras: 1/2 cup steamed edamame, chopped tofu, seaweed snacks, sliced green onions, sriracha


  1. Start by boiling the GF rice noodles based off of the box directions. Usually you just have to boil these for 2 to 3 minutes.

  2. In a large pot, bring the vegetable broth to a boil. Add in the shiitake mushrooms and cook at a low boil for about 4 to 5 minutes, until the mushrooms are tender.

  3. In a small bowl, whisk together the miso paste and GF soy sauce. Turn the heat to low and stir in the miso paste and GF soy sauce mixture.

  4. If you are using edamame or tofu, stir them in at this point. Remove from the heat and allow to cool slightly.

  5. Place the cooked GF rice noodles in a large bowl. Pour the broth and other contents over the noodles to your liking. Top with seaweed, sliced green onions, and sriracha if you would like and enjoy!

  6. For leftovers, save noodles and broth in separate air-tight containers in the fridge for 2 to 3 days.

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