Zucchini Noodle Miso Soup

Zucchini noodles taste exactly like perfectly al dente pasta. Don’t argue with me, because it’s true.

This is a delicious, easy and speedy soup you can throw together for a no-fuss lunch or dinner (or breakfast too, if that appeals to you).

It’s a blast to use a spiral slicer to make the noodles, and that’s mainly why the pasta-like texture is so spot-on. I get that not everyone has one, though, so you could recreate the effect using a mandolin or a vegetable peeler. If your food processor has a thick slicing or shredding blade, that might work too.

This recipe serves one. If you like it, you could double or quadruple the quantity and share. Or just slurp it up by yourself. I promise I won’t judge.

Zucchini Noodle Miso Soup
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, egg-free, grain-free, nut-free
Recipe type: Soup
Serves: 1
  • ½ a large zucchini, or one small one
  • ½ cup sliced mushrooms
  • 1½ cups water
  • 1 tbsp miso
  • 1 tsp sesame oil
  • 1 sheet raw nori (optional)
  1. First, make your noodles. Spiralize your zucchini, shred it with a mandolin or peel it into long strips with a vegetable peeler.
  2. In a small pot, sauté the mushrooms in a few tablespoons of water until softened. Add the 1½ cups water, then the zucchini noodles and cook for 3 or so minutes, until the noodles are tender.
  3. While the noodles are cooking, mix your miso with a little bit of hot water until it forms a paste.
  4. Remove the pot from the heat and stir in miso and sesame oil.
  5. If using nori, tear into pieces and let it wilt in the soup.


, , , , , ,

6 Responses to Zucchini Noodle Miso Soup

  1. emmycooks June 12, 2012 at 11:48 am #

    I want a spiral slicer! Do you have one? Does it work for hard veggies? I love beet and carrot curlicues in salads. :)
    This soup looks delicious. I might throw in some diced tofu and have it for lunch!

    • Sondi Bruner June 12, 2012 at 1:14 pm #

      I do have one and I love it. I mostly use it for zucchini, but it also works on veggies like sweet potatoes, beets and carrots. There are a few different blades too so you can slice them into different sizes.

  2. Eat Healthy Be Happy June 12, 2012 at 9:29 pm #

    This sounds lovely. I love miso soup and this sounds like a great twist on it. =)

  3. amber July 5, 2012 at 11:25 pm #

    I just love zucchini noodles. My blogger friend Jen calls them “zoodles” and they taste great in raw pasta, chicken “zoodle” soup and in dishes such as raw Pad Thai.

    I’m loving your recipe. Simple and delicious. And I can’t agree more about their taste and texture. So awesome!

    Be Well,

  4. Daniel McMonagle February 21, 2014 at 5:51 pm #

    Kudos Sondi…I used Shiro Miso (light). Had fun making spaghetti style zucchini!! Very sweet dish!!! Loved it. xoxdaniel