Miso Noodle Soup: Easy Breakfast for a Cold Morning

Miso Noodle Soup is a tasty and fast Japanese meal that can be enjoyed for breakfast or as a side dish. Double this recipe if serving as a lunch or dinner entree.
Course Soup
Cuisine Japanese
Author Sharon Wong


  • 2 cups of super greens salad mix baby spinach, baby swiss chard, baby kale
  • 2 bundles of Hakubaku Udon noodles approximately 6 oz
  • 2 tablespoons of mild yellow miso paste
  • 2 1/2 cups hot water


  1. Divide salad greens into 4 soup bowls.
  2. Cook dried noodles according to package, drain, rinse, and divide into bowls
  3. Add miso paste to a large measuring cup and add 1/2 cup hot water and stir with a fork or a whisk until no longer lumpy.
  4. Add 2 more cups of hot water to the miso mixture and pour into soup bowls evenly.
  5. Optional: add toppings and garnishes of your choice