Peanut Butter Miso Noodle Soup
Updated Jan 28, 2025, Published on Nov 10, 2022
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This Peanut Butter Miso Noodle Soup is the third recipe in my Fall Soup Series!
This soup comes together in 30 minutes and is so flavorful. The sautéed mushrooms served on top of the creamy broth add such a special touch. I used ramen noodles, but any noodles will work. Sprinkle on the additional toppings of your choice such as Furikake, green onions, or soft-boiled eggs and enjoy! If you try out this peanut butter miso noodle soup then feel free to rate/comment.
Be sure to check out the other soup recipes in my Fall Soup Series as well!
Peanut Butter Miso Noodle Soup
Ingredients
Soup
- 3 tablespoon White Miso, I used white miso paste
- 2 tablespoon Creamy Peanut Butter
- 1 tablespoon Rice Vinegar
- 1 teaspoon Chili Powder
- 2 tablespoon Light Soy Sauce
- 2 cloves Garlic, minced
- 1/4 teaspoon Ginger Powder
- 1 tablespoon Light Brown Sugar
- 2 packs Ramen Noodles, may need more depending on the size of your ramen noodle pack and amount of noodles you prefer; substitute with noodles of your choice
- 6 cups Water
Mushroom Topping
- 2 teaspoon Avocado Oil, or other neutral oil
- 1 Shallot, diced
- 2 Green Onion, sliced; light green bottom section
- 2 cloves Garlic, minced
- 4 Baby Bella Mushrooms, roughly chopped
- 1/2 teaspoon Spicy Seasoned Salt, optional; can substitute with regular salt or seasoning of your choice
- 2 teaspoon Light Soy Sauce
- 1 teaspoon Sesame Oil
Optional Toppings to Serve
- Chili Oil
- Green Onion, sliced; dark green top section
- Furikake Seasoning
- Soft-Boiled Egg
Instructions
Mushroom Topping
- Heat the avocado oil in nonstick pan. Add the diced shallot, light green bottom section of the green onion, and minced garlic. Stir to combine. Cook for 2 minutes until fragrant, stirring often.
- Add the chopped mushrooms. Cook for 5 minutes, stirring occasionally. Optionally sprinkle with spicy seasoned salt, regular salt, or any seasoning you desire. Pour in soy sauce. Stir to combine and cook 2 more minutes. Stir in sesame oil and set aside for serving.
Soup
- Meanwhile, in a medium bowl, add miso paste, peanut butter, rice wine vinegar, chili powder, soy sauce, garlic, ginger, and brown sugar. Whisk to combine.
- Boil the water and cook the ramen noodles. Scoop out about 1/4 cup of the hot water and pour it into the mixture from the previous step. This will make it easier to pour into the pot and it will incorporate more easily into a smooth broth.
- Pour the mixture into the pot of ramen. Stir to combine.
Assemble Soup
- Evenly divide the noodles and broth among bowls. Spoon the mushroom mixture into the bowls. Serve with toppings of your choice such as green onions, furikake, chili oil, and soft boiled eggs.
Video
@carolbeecooks Fall Soup Series: Peanut Butter Miso Noodle Soup 🍜 Get your chopsticks ready for the ultimate noodle pull! #soup #souptok #noodlesoup #peanutbutter #miso
♬ Lost in the Fire – Gesaffelstein & The Weeknd
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
