A healthy and hearty recipe for miso soup with rice noodles, vegetables, and a poached egg. The perfect one-pot meal for cold nights. 
miso soup 2
The past couple of weeks our family has been a little under the weather. It seems inevitable this time of year when the seasons change and so many children at school have runny noses and are coughing. A healthy comforting soup always ends up on our dinner table when we have colds. This miso soup with a poached egg is my 6 year old’s current favorite. It’s packed with protein and veggies and thankfully it’s a very quick and easy one-pot meal when mama’s not feeling great herself. miso paste
You really only need two ingredients to make miso soup: water and a little scoop of miso paste. Miso paste is found refrigerated in tubs or packets in Asian or soy product sections. Please be sure to only buy NON-GMO or Organic labeled miso paste and tofu if you avoid GMOs like I do. Soybeans are one of the most common GMO crops. 

egg soup

Miso Soup Recipe
printer friendly recipe

Yield: 2 dinner sized or 4 side soup sized servings


  • 4 cups water 
  • 2 1/2 tablespoons yellow miso paste 
  • 1 cup sliced carrots 
  • 1 small handful width rice noodles 
  • 1 cup cubed firm organic/Non-GMO tofu 
  • 2 to 4 large eggs 
  • sliced green onions 
  • micro greens 


  1. Bring water to a simmer in a medium or large pot over medium-high heat. Whisk in the miso paste and add the carrots, rice noodles, and tofu. 
  2. With the soup simmering, carefully crack the eggs and gently place them in to poach. I use these silicone egg poachers to make things easy. Here’s a nice tutorial on how to poach an egg if you need help. Once eggs are cooked to you liking, remove the soup from heat and serve in individual bowls. 
  3. Top with green onions and micro greens 

*Vegan option: Simply omit the egg. It’s delicious without it!