Non-Traditional Miso Noodle Soup with Dumplings

Our fridge is looking pretty bare at the moment, but we are doing our best to use up everything we have before we head back to the supermarket. So this is a very non-traditional miso noodle soup essentially using whatever I had to hand. But in a way, that’s what makes this miso noodle soup so great. It shows that you don’t need to have everything that would traditionally go into a soup of this kind in order to make something delicious.

I love having miso paste in the house. It’s versatile and can be used in soups and in lots of other dishes and depending which one you get, it can change a dish and notch it up a level or two. The only one I have been able to get hold of since coming back to London is a mellow yellow miso paste and it comes in small sachets giving you around a tablespoon of miso paste. Be sure to melt this slowly into your stock! I put the miso paste onto a spoon and lower it slowly into the saucepan whilst using another spoon to help it melt away.

For this recipe, I used dried soba noodles as that’s all I have to hand, but you could use any kind of noodles you want, just make sure you cook them as per the packet! Same goes with the dumplings – I had chicken and vegetable dumplings in my freezer so that’s what I went for. If you can get to an Asian supermarket, I recommend getting a bag or 2 of their frozen dumplings as they are perfect to keep in the freezer and are delicious either boiled, steamed or panfried!

I am also a huge ramen fan, and I love the jammy eggs that’s served with it, so for me, jammy eggs were an absolute must in this soup. I add my eggs to boiling water and simmer for 6.5 minutes before running under cold water. Sometimes I leave it an extra 30 seconds if I don’t want it super runny.

Swap outs and serving suggestions:

  1. Add the whites of spring onions into the soup when you add the vegetables and sprinkle the green part on top when you’re ready to eat.

  2. Add fresh chillis or drizzle chilli oil on top for an extra kick. You can also add Sriracha sauce if you have that!

  3. Sprinkle black or white toasted sesame seeds on top.

  4. If you have dried kelp or seaweed, you can add this into the soup too – check your miso paste, my one had some added in there already.

  5. Add tofu! Tofu is available in most supermarkets, so if you’re able to buy it, throw it in there.

  6. Use leftover chicken – you can add it into the soup to warm through, just make sure it’s piping hot before you eat it! Alternatively, you can simply cook some chicken in a separate pan, slice it up and serve.

Remember, with the way the world is right now, recipes will be tricky to follow as not all ingredients will be available to you. I hope that these swap outs and suggestions are helpful! If you are able to make this miso noodle soup, it would be great to hear from you! Stay safe everyone!

Serves: 4

Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes

Ingredients 3cm piece Ginger, julienned 2 Garlic cloves, finely chopped 2L Chicken or vegetable stock 1 Carrot, julienned 2 Mushrooms, sliced 1/2 Savoy cabbage, sliced 1Tbsp Miso paste Handful fresh spinach 2Tbsp Soy sauce 100g Soba noodles 4 Eggs 12 Frozen dumplings

Garnish options: Toasted sesame oil and seeds, spring onions, fresh chilli or chilli oil and soy sauce.


  1. In a large saucepan, add ginger, garlic and chicken stock. Bring to a boil before adding the carrots, mushrooms and cabbage. Simmer for a couple minutes before adding the miso paste gradually, ensuring it melts completely.

  2. Add the spinach and soy sauce and leave to simmer whilst you prepare your noodles, eggs and dumplings.

  3. In a separate pan, bring water to a boil, add your eggs and boil for 6.5 minutes. With 5 minutes to go, add your soba noodles and with 3.5 minutes to go add your dumplings.

  4. Remove the egg and run under cold water whilst you prepare your bowls. Add your soup to a bowl, carefully place your noodles into the bowl. Place the dumplings on top. Peel the eggs, slice in half and add on top of the noodles.

  5. Garnish with a little sesame oil and toasted sesame seeds along with spring onions and chilli if desired. Serve with soy sauce on the side.


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© 2021 by The Rosemary Thymes. Cooked with a pinch of love from Italy & the UK 🇬🇧🇮🇹