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Wakame Leaf Miso Noodle Soup

Wakame Leaf Miso Noodle Soup

Elevate your senses with a Japanese miso noodle soup that's a symphony of umami. Dive into silky buckwheat noodles, organic shiitake, and fresh bok choy. A medley of miso, tamari, and sesame oil dances in the broth, while Tasmanian Wakame Leaf adds oceanic elegance. With a dash of ginger, tofu cubes, and optional protein, every spoonful is a crescendo of flavor. This soup isn't just a meal; it's an edible masterpiece that harmonizes tradition and innovation.


  • 2 cups stock of choice such as dashi. We used @urbanforagerorganics vegan umami broth paste

  • Soba (or other) noodles – we used 100% buckwheat noodles

  • A few shitake mushrooms preferably organic for added umami and additional immune boost

  • Bok choy

  • 1 heaped tbsp white miso paste

  • 2 tbsp tamari (or soy sauce)

  • 1 tbsp sesame oil

  • 1 tsp grated ginger

  • 1.4g Power Super Foods Wakame Leaf (cut or broken up into pieces)

  • Sliced shallots

  • Tofu sliced into cubes

  • Optional: chicken or fish


  1. Bring stock to boil then lower to a simmer

  2. Prepare noodles as per the package instructions

  3. Place miso paste in a bowl with sliced bok choy and grated ginger

  4. Pour hot broth over

  5. Add tamari and sesame oil and mix into soup

  6. Add Wakame Leaf – it will soften into silky smooth pieces in the hot soup.

  7. Add tofu or meat if using

  8. Add noodles prepared as per packaging instructions

  9. Stir and top with sliced shallots

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