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–+ servings
miso soup with noodles

Miso Lasagna Soup with Spinach and Noodles

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Ladle
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 sharp knife
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 4 cup vegetable broth
  • 2 tablespoon white miso paste
  • 1 can diced tomatoes 14 ounces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 8 ounce lasagna noodles broken into pieces
  • 2 cup fresh spinach roughly chopped
  • 1/4 cup fresh basil chopped
  • salt and pepper to taste
  • grated Parmesan cheese for serving

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and sauté until translucent, about 5 minutes.
  • Stir in garlic and cook for an additional 1 minute.
  • Pour in vegetable broth and bring to a simmer.
  • Whisk in miso paste until fully dissolved.
  • Add diced tomatoes, dried oregano, and red pepper flakes to the pot.
  • Break lasagna noodles into pieces and add them to the soup.
  • Simmer for 10 minutes or until noodles are al dente.
  • Stir in chopped spinach and basil, and cook for another 2 minutes.
  • Season with salt and pepper to taste.
  • Let the soup rest for 5 minutes before serving.
  • Serve hot, topped with grated Parmesan cheese.

Notes

For the best results, ensure your miso paste is fully dissolved to avoid clumps in the soup. You can adjust the spice level by varying the amount of red pepper flakes according to your preference. If you prefer a creamier texture, consider adding a splash of cream or milk towards the end of cooking.
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