Flax Noodle Miso Soup

 Source: Flax Noodle Miso Soup, Emily Richards

Source: Flax Noodle Miso Soup, Emily Richards

This earthy soup is perfect to warm you up on a cold day. Add more Sriracha sauce to turn up the heat.


  • 4 cups (1 L) vegetable broth
  • 1 Tbsp (15 mL) light miso paste
  • 1 carrot, thinly sliced
  • 1 pkg (100 g) shitake mushrooms, stemmed and sliced
  • 2 cups (500 mL) baby shaghai bok choy, chopped
  • 1 Tbsp (15 mL) low sodium soy sauce
  • 1/2 tsp (2 mL) Sriracha sauce
  • Half a batch Fresh Flax Pasta Noodles or Gluten-Free Flax Noodles


  1. In a soup pot, bring broth, miso paste, carrot and shitake mushrooms to simmer. Stir in bok choy and simmer for 3 minutes. 
  2. Meanwhile, in a large pot of boiling salted water; cook pasta for 3 minutes or until tender but still firm to the bite. Drain well and stir into soup pot with soy sauce and sriracha and cook for 1 minute. Ladle into deep bowls to enjoy.

Nutritional Analysis


YIELD: 4 servings.

SERVING SIZE: 1 1/2 cups (375 mL). Each serving contains 1 1/2 tsp (7 mL) of flax.

Per Serving
Calories 160
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Carbohydrates 28 g
Fiber 6 g
Sugars 6 g
Protein 5 g
Sodium 610 mg
Potassium mg