Korean Miso or Doenjang Soba Soup – A Healthy and Comforting Asian Noodle Soup | Koreanische Miso Soba Suppe

Miso or Doenjang Soba Soup – A Comforting Asian Soup Recipe

Feeling under the weather? Try this easy and healthy Asian soup made with miso or Korean doenjang. Packed with vegetables, noodles, and flavor — perfect for cozy days.

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Introduction

When I’m feeling a bit under the weather, nothing helps more than a warm bowl of soup.
Asian soups are some of my favorites, especially those made with doenjang (fermented Korean soybean paste) or Japanese miso.

This soup is mild but full of depth — a balance of comforting broth, fresh vegetables, and hearty noodles.
I made two versions today: one with rice noodles and one with sweet potato soba noodles. Both turned out excellent.
You can add any vegetables you have on hand, or include tofu, beef strips, or chicken for a more filling version.

Like Asian Cooking - check out Miso Soup + Bulgogi , Korean Spicy Chicken + Kimbap , Spicy Rice cakes , Korean Eggs , Korean Pizza , Chapchae, Bibimbap  

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About Miso and Doenjang

Miso

“Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans, with salt and the fungus kōjikin...”
(Source: Wikipedia)

Miso is a staple in Japanese cuisine, especially in soups like Misoshiru (miso soup).
It is rich in protein, vitamins, and minerals, and comes in a range of flavors — salty, earthy, sweet, or savory — depending on how it’s fermented.

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Doenjang

“Doenjang (Korean: [tøndʒ͡aŋ]) is a traditional Korean fermented soybean paste. Its name literally means ‘thick paste’ in Korean.”
(Source: Wikipedia)

Doenjang is a key element in Korean cooking. It is used in soups like doenjang jjigae, sauces such as ssamjang, and even as a dip for fresh vegetables.
Nutritionally, it is high in beneficial compounds and retains its properties even after boiling. Its deep, umami flavor makes it an excellent base for soups and stews.

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Miso (or Doenjang) Soba Soup Recipe

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 2

Ingredients

• 9 oz (250 g) ramen or soba noodles

• 4 cups (1 L) chicken stock (or vegetable broth for a vegan version)

• 2 heaping tbsp miso paste (or doenjang)

• 2 tbsp vegetable oil

• 2 garlic cloves, peeled and crushed

• 1 carrot, finely chopped

• 1 zucchini, finely chopped

• 1 spring onion, finely chopped

• 1 large handful bamboo shoots

• 2 inches fresh ginger, grated

• 1 handful bean sprouts

• 2 tsp sugar

• 2 tbsp light soy sauce

• 1 handful wakame (seaweed), soaked and chopped

• 1 tsp chili oil

• 1 tsp toasted sesame seeds

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Instructions

1. Cook the noodles:
   Bring a pot of water to a boil. Add the noodles and cook for 2–3 minutes until just tender. Drain and rinse under cold water.

2. Prepare the broth:
   In a separate pan, bring the stock to a boil. Whisk in the miso or doenjang until smooth. Remove from heat and cover.

3. Stir-fry the vegetables:
   Heat a wok or large pan over medium heat until hot. Add the vegetable oil, then garlic. Stir for a few seconds, then add the carrot, zucchini, spring onion, bean sprouts, and bamboo shoots. Stir-fry for 3 minutes.

4. Season:
   Add salt, sugar, ginger, and soy sauce. Cook for 1 minute, stirring constantly.

5. Assemble the soup:
   Divide the noodles between two large bowls. Pour over the broth and top with the vegetables. Garnish with wakame, chili oil, and toasted sesame seeds.

6. Serve immediately.
   Traditionally, the noodles are eaten with chopsticks, and the broth is sipped directly from the bowl.

Miso Soba Suppe

Hallo zusammen,

Mich hat die Grippewelle erwischt, und da hilft bei mir immer eine gute Suppe. Ich mag besonders asiatische Suppen wie diese hier mit Miso oder der koreanischen Doenjang-Paste.
Ich habe heute zwei Varianten gemacht: einmal mit Reisnudeln und einmal mit Süßkartoffel-Sobanudeln.
Diese Suppe ist leicht, gesund und aromatisch – perfekt für kalte Tage.

Viel Spaß beim Nachkochen,
Alissa

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Zutaten

• 250 g Ramen- oder Sobanudeln

• 1 Liter Geflügelbrühe (oder Gemüsebrühe für eine vegane Version)

• 2 gehäufte EL Misopaste oder Doenjang

• 2 EL Pflanzenöl

• 2 Knoblauchzehen, geschält und zerdrückt

• 1 Karotte, in feine Streifen geschnitten

• 2 cm frischer Ingwer, gerieben

• ½ Zucchini, in feine Streifen geschnitten

• 1 Frühlingszwiebel, fein geschnitten

• 1 Handvoll Sprossen

• 2 TL Zucker

• 2 EL helle Sojasauce

• 1 Handvoll Bambussprossen

• Etwas Wakame (getrocknete Algen), eingeweicht, ausgedrückt und fein gehackt

• 1 TL Chiliöl

• 1 TL gerösteter Sesam

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Zubereitung

1. Nudeln kochen: In einem großen Topf 2–3 Minuten garen. Abtropfen, unter kaltem Wasser abspülen und beiseitestellen.

2. Brühe vorbereiten: Brühe zum Kochen bringen, Misopaste einrühren, bis keine Klumpen mehr vorhanden sind, vom Herd nehmen.

3. Gemüse anbraten: Öl im Wok erhitzen, Knoblauch, Karotte, Zucchini, Frühlingszwiebel und Sprossen hinzufügen. 3–4 Minuten garen.

4. Würzen: Salz, Zucker, Ingwer und Sojasauce hinzufügen. Kurz köcheln lassen.

5. Anrichten: Nudeln auf Schalen verteilen, Brühe und Gemüse darübergeben, mit Wakame und Sesam bestreuen.

6. Heiß servieren.

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Tips and Variations

• Add tofu, chicken, or beef strips for extra protein.

• Use vegetable broth and tofu for a vegan option.

• A few drops of sesame oil add a deeper flavor.

• Garnish with fresh herbs like coriander or a sprinkle of chili flakes.