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Spelt Miso Mushroom Noodle Soup: Soft Noodles, Rich Broth

Overhead shot of spelt miso mushroom noodle soup in a ceramic bowl with soft egg, scallions, and steam rising.

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
Close-up of sliced shiitake and chestnut mushrooms simmering in miso broth in a stainless saucepan, wooden spoon stirring.

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.
Two bowls of spelt noodle soup on a linen table with chopsticks, chili oil dish, and warm afternoon light.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: medium  C
Servings: 4
Estimated Cost: 2.60
Calories: 369
Best Season: Fall, Winter
Dietary: Contains gluten (spelt), contains-eggs, Dairy-Free, Vegetarian
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
  • 240 g dried spelt noodles (or spelt spaghetti) (broken in half if using spaghetti)
    • Broth
  • 1 tbsp toasted sesame oil
  • 3 garlic cloves (minced)
  • 1 tbsp fresh ginger (grated)
  • 300 g mixed mushrooms (shiitake and chestnut) (sliced)
  • 1.2 l vegetable stock (low-sodium recommended)
  • 2 tbsp soy sauce
  • 4 tbsp white miso paste
    • Toppings
  • 3 scallions (thinly sliced)
  • 4 soft-boiled eggs (optional)
  • chili oil (for serving; optional)
  • nori strips (for serving; optional)
Instructions
    Cook the noodles
  1. 1
    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.
  2. 2
    Drain the noodles and set aside. Rinse under cold water if you won't be serving right away, so they don't clump.
    3. Make the broth and finish
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Divide the cooked noodles between 4 bowls. Ladle the hot broth and mushrooms over each portion.
  8. 8
    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.
Keywords: spelt noodle soup, miso mushroom soup, spelt miso soup, mushroom noodle soup, japanese-inspired soup

Equipment

  • 26 cm / 3-quart saucepan
  • 20 cm / 2-quart pot for noodles
  • small mixing bowl for whisking miso
  • chef's knife
  • cutting board
  • ladle

Tips

  • Whisk the miso into a splash of warm broth first, then stir it back into the pot off the heat.
  • Cook the noodles separately from the broth so they don't turn starchy or soak up all the liquid.
  • Slice mushrooms evenly so they cook through in the same 5 to 6 minutes.
  • Taste before adding extra salt; miso and soy sauce both carry plenty on their own.
  • Rinse cooked noodles under cold water if you're not serving the soup right away.

Variations

  • Add a soft square of tofu in the last 2 minutes of simmering for extra protein.
  • Stir in a handful of baby spinach or bok choy right before serving for color.
  • Swap half the mushroom mix for sliced leeks if mushrooms aren't your thing.

Storage and Reheating

Store the broth and noodles separately in airtight containers in the fridge for up to 3 days. Combined, the noodles soak up broth and turn soft within a few hours.

Reheat the broth in a small saucepan over medium heat for 4 to 5 minutes until steaming, then pour it over fresh or reheated noodles. Avoid microwaving the broth on high, since it can push it to a hard boil and make the miso taste bitter and grainy.

Freezing works for the broth alone, without noodles or egg, for up to 2 months. Thaw it overnight in the fridge before reheating on the stove.

Serving Suggestions

Spelt miso mushroom noodle soup works as a light lunch on its own or a starter before a bigger meal. A soft-boiled egg and extra scallions on top turn one bowl into a full meal.

Serve with a small side of steamed edamame or a simple cucumber salad for crunch. A drizzle of chili oil or a few drops of rice vinegar at the table lets everyone adjust the broth to taste.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-miso-mushroom-noodle-soup/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!