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Miso Soup with Crispy Noodles

Makes: 6  servings Prep 15 mins Cook 40 mins


  • 1 tablespoon  sesame oil
  • 5 green onions, sliced
  • 2 garlic cloves, pressed
  • 1 tablespoon  grated fresh ginger
  • 6 cups  water
  • 2 cups  very thinly sliced Napa cabbage
  • 2 teaspoons  rice wine vinegar
  • Freshly ground pepper
  • 1/4 cup  miso paste*
  • 1 ounce package (8 oz.) firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup  vegetable oil
  • 3/4 cup  rice noodles, divided*


1. In a large saucepan, heat sesame oil over medium heat. Add onions, garlic, and ginger and cook, stirring occasionally, 10 minutes. Add water, cabbage, vinegar, and pepper to taste. Bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 20 minutes.

2. In a cup, mix miso and 1/4 cup hot water. Stir into soup. Add tofu and heat through, about 5 minutes.

3. Heat vegetable oil in a saucepan until it registers 375 degree F on a thermometer. Break noodles into 6 portions and carefully drop in oil one batch at a time. Immediately remove with a slotted spoon and drain on paper towels. Garnish each serving with fried rice noodles. Makes 6 servings.


  • Available in most Asian supermarkets.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)110,
  • Fat, total(g)7,
  • sat. fat(g)1,
  • carb.(g)7,
  • fiber(g)1,
  • pro.(g)8,
  • sodium(mg)461,
  • Percent Daily Values are based on a 2,000 calorie diet