Spelt miso mushroom noodle soup pairs chewy spelt noodles with a deep, savory miso broth built on sautéed mushrooms. The broth stays light but full-flavored, and the noodles keep a slight nutty bite that regular wheat noodles don’t have.
This one comes together in about 35 minutes, mostly hands-off once the mushrooms hit the pot. You simmer the stock, whisk in the miso off the heat, and let the noodles do the rest.
Spelt has a mild, slightly sweet flavor that works well against salty miso and earthy mushrooms. If you can’t find spelt noodles, spelt spaghetti broken into pieces works the same way.
I like a soft-boiled egg on top, but the soup holds its own without one. Keep the broth just under a boil once the miso goes in; a hard boil turns it bitter and grainy.
Why You’ll Love This Recipe
- Ready in about 35 minutes start to finish
- Miso stays smooth when added off the heat
- Spelt noodles hold a nutty bite, not mushy
- Easy to adapt with whatever mushrooms you have
Ingredient Notes
- Spelt noodles: Use dried spelt noodles or spelt spaghetti broken in half. Regular wheat noodles work too, but you lose the nutty flavor.
- Mixed mushrooms: Shiitake and chestnut mushrooms together give the broth depth. Plain cremini works fine if that’s what you have.
- White miso paste: Mild and slightly sweet, it keeps the broth balanced. Swap in a smaller amount of red miso if you want a saltier, stronger broth.
- Fresh ginger: Grated fresh ginger gives a sharper, cleaner note than ground ginger. Don’t swap the powder here.
- Vegetable stock: Forms the base of the broth, so use one you’d drink on its own. A low-sodium stock lets you control salt through the miso instead.
- Soft-boiled eggs: Optional but adds protein and a rich yolk to the bowl. Skip it for a fully plant-based soup.
Spelt Miso Mushroom Noodle Soup: Soft Noodles, Rich Broth
Description
This soup pairs chewy spelt noodles with a miso broth built from sautéed mushrooms, finished off the heat so the miso stays smooth and balanced.
Ingredients
Noodles
Broth
Toppings
Instructions
Cook the noodles
- Bring a 20 cm / 2-quart pot of water to a boil. Cook the spelt noodles according to package directions, about 8 to 9 minutes, until tender but still with a slight bite.
- Drain the noodles and set aside. Rinse under cold water if you won't be serving right away, so they don't clump.
Make the broth and finish
- Heat the sesame oil in a 26 cm / 3-quart saucepan over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they've released their moisture and started to brown at the edges.
- Pour in the vegetable stock and soy sauce. Bring to a gentle simmer and cook for 8 to 10 minutes so the flavors come together.
- Take the pot off the heat. Ladle a small amount of the hot broth into a bowl, whisk in the miso paste until smooth, then stir it back into the pot. Adding miso off the heat keeps the broth smooth instead of grainy or bitter.
- Divide the cooked noodles between 4 bowls. Ladle the hot broth and mushrooms over each portion.
- Top with sliced scallions, nori strips, a soft-boiled egg if using, and a drizzle of chili oil. Serve right away.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 369kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 3g15%
- Cholesterol 190mg64%
- Sodium 950mg40%
- Potassium 450mg13%
- Total Carbohydrate 48g16%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 19g38%
- Vitamin A 300 IU
- Vitamin C 4 mg
- Calcium 60 mg
- Iron 3 mg
- Vitamin D 20 IU
- Vitamin E 1 mg
- Vitamin K 10 mcg
- Thiamin 0.3 mg
- Riboflavin 0.3 mg
- Niacin 5 mg
- Vitamin B6 0.3 mg
- Folate 60 mcg
- Vitamin B12 0.5 mcg
- Phosphorus 200 mg
- Magnesium 40 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Add miso off the heat to keep the broth smooth, not bitter.
- Cook noodles separately so they don't soak up all the broth.
- Use low-sodium stock since miso and soy sauce add plenty of salt.
- Slice mushrooms evenly for consistent cooking in 5 to 6 minutes.
