Jump to Recipe Jump to Video Print Recipe

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!

  1. Creamy Tuscan Chicken Orzo Soup
  2. Easy Tomato Soup

Peanut Butter Miso Noodle Soup

This peanut butter miso noodle 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. Sprinkle on the additional toppings of your choice and enjoy!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Soup
Cuisine Japanese
Servings 4

Equipment

Ingredients
  

Soup

  • 3 tbsp White Miso I used white miso paste
  • 2 tbsp Peanut Butter
  • 1 tbsp Rice Vinegar
  • 1 tsp Chili Powder
  • 2 tbsp Soy Sauce
  • 2 cloves Garlic minced
  • 1/4 tsp Ginger Powder
  • 1 tbsp 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 tsp 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 tsp Spicy Seasoned Salt optional; can substitute with regular salt or seasoning of your choice
  • 2 tsp Soy Sauce
  • 1 tsp Sesame Oil

Optional Toppings to Serve

  • Chili Oil
  • Green Onion sliced; dark green top section
  • Furikake
  • Soft Boiled Eggs
Shop Ingredients on Jupiter

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
Keyword Mushrooms, Soup
Tried this recipe?Let me know how it was!

*This post contains affiliate links, so I may earn a small commission when you make a purchase through links on my site at no additional cost to you.