Miso Wonton & Noodle Soup Recipe

I love making hot soups in the winter. There is just something so comforting about diving into a bowl of hot soup. Today's Miso Wonton & Noodle Soup Recipe is the perfect combination of comfort food and fun flavors.

Miso Soup Recipe

I am trying to push myself to make recipes that are a bit outside my box of normal recipes. Over the next few months, I am going to try and share new fun recipes that push me to try new vegetables, ingredients and cooking types.

Let me know if you have any suggestions on fun recipes we need to try!

Great Soup Recipes

Slow Cooker Chicken Noodle Soup

Crock Pot Vegetable Soup

Crock Pot Broccoli Cheese Soup

CrockPot Cheeseburger Soup

Crock Pot Stuffed Pepper Soup

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

Miso Wonton Noodle Soup Recipe

Miso Wonton Noodle Soup Recipe perfect for chilly winter days or any day you want a delicious soup recipe

Print Rate

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 1

Calories: 266kcal

Author: Tammilee Tips

Ingredients

• 1 ½ cups miso soup
• 4 frozen wontons
• 2 oz red rice noodles
• 4 baby bok choy spinach is also a good alternative
• scallions
• ½ tsp soy sauce optional

US Customary - Metric

Instructions

• In a medium-small pot make the miso soup. Add the bok choy and the noodles - allow to cook for a couple of minutes. They both cook very quickly.
• Add the Enoki Mushrooms
• Steam or cook the wontons according to package directions. Turn off heat from the soup.
• Pour into a bowl, add the wontons and scallions. If you'd like it, a little more flavor go ahead and add a bit of soy sauce.

Saucepan

Nutrition

Nutrition Facts

Miso Wonton Noodle Soup Recipe

Amount Per Serving

Calories 266

% Daily Value*

Sodium 564mg25%

Carbohydrates 56g19%

Fiber 5g21%

Sugar 4g4%

Protein 6g12%

Vitamin A 20115IU402%

Vitamin C 203.4mg247%

Calcium 507mg51%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe originally shared on January 25, 2016. Updated November 2020.

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