Miso Green Tea and Ginger Zucchini Noodle Soup with Tofu

Miso Green Tea and Ginger Zucchini Noodles with Tofu

Miso Green Tea and Ginger Zucchini Noodles with Tofu

When I first started Inspiralized, I told myself that part of my “job” as a food blogger would be to keep up on the trends. As a fashion blogger might read Vogue or Lucky, a foodie will read Food & Wine, Bon Appetit and so on.

Therefore, I gave myself a magazine subscription budget. I went onto magazines.com and signed up for all of my favorites: Bon Appetit, Food & Wine, EatingWell, Lucky Peach, Saveur, Food Network, Every Day with Rachael Ray, Cooking Light and told myself that I’d read the others for free at bookstores.

Funny enough, I learn more from reading food blogs and following food brands on Twitter than I do from those magazines.

Miso Green Tea and Ginger Zucchini Noodles with Tofu

But, alas, they give me something to read when I want a lazy stationary bike workout or when I have time to kill on a long Subway ride.

Also, I’ll forever prefer printed recipes over online. I know, sounds hypocritical, because here I am, blogging electronic recipes. But you can print them out!

I honestly forget where I heard it, but apparently incorporating tea into drinking, cooking and baking is going to be a big food trend in 2014. Chefs are going to mix it into breads and cakes and even stir it into cocktails. Cool, right?

Miso Green Tea and Ginger Zucchini Noodles with Tofu

Obviously, I had to try it out myself. I Googled to learn more and found out that Mark Bittman made a recipe where he put green tea powder (matcha) into pasta dough to create “green tea noodles.”

Lightbulb! Noodle soup with a green tea broth!

I went into the kitchen, grabbed out my green tea bags (which have a light minty flavor – even better!) and got to experimenting. By steeping the green tea bags and using the hot tea water as part of the soup’s base, the broth becomes infused with metabolism-boosting goodness.

The bitterness that I find common in green tea is nonexistent when mixed into this soup, just leaving a subtle earthy and herbal taste. I couldn’t believe how well the taste of the green tea blends in with the rest of the ingredients.

Miso Green Tea and Ginger Zucchini Noodles with Tofu

If you don’t like tofu, try cannellini beans here. If you don’t eat beans, try snap peas instead. If you don’t like snap peas, try bok choy. Don’t like bok choy? Try mushrooms. I could do this all day.

The combination of miso, ginger and green tea works like peanut butter and jelly – it was meant to be!

Click here to get the recipe on SheKnows.com.

Miso Green Tea and Ginger Zucchini Noodles with Tofu

Will you ever think of green tea the same way again?

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Miso Green Tea and Ginger Zucchini Noodles with Tofu

Miso Green Tea and Ginger Zucchini Noodles with Tofu

Miso Green Tea and Ginger Zucchini Noodles with Tofu


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I love this tea soup. Not to mention healthy eating.
I love miso soups- good for you and very tasty!
Kelly Smith says:
Love it! And I totally agree, I love to read food mags for inspiration, but I get the best insights from fellow food bloggers (like you) and of course, food blogger photos (like yours) can be so much more inspiring. Okay, so in a nutshell, you inspire me. LOL! Can't wait to try the recipe!
Yum. I've still never made my own miss soup. I love the idea of incorporating green tea and spiraling zucchini. I don't really read as many food magazines as I like though we have access to a gorgeous publication called food and drink here in Ontario, published by our liquor control board. I looooove it.
Such an amazing flavor combination! I absolutely love this dish, Ali! And, your photos are gorgeous!
Amanda says:
This looks fantastic! I can't wait to make it. How many people would this recipe serve?
It indicates in the recipe on the site! Thanks so much!
eengelhaLiz says:
Actually it doesn't, it just says "Once done, pour the soup into a bowl and enjoy" - so is it just one serving?
Miriam says:
I have to try this. I could literally eat noodles and soups everyday so i am so glad to have found that there is a healthy way of eating what i love. Thanks, i love your blog. I've got a spiralizer on my shopping list and cannot wait to try all your recipes!
ginger says:
You cant compare pb& j to soup. You just cant. The above statement is just wrong on so many levels.
Ali Maffucci says:
It's a metaphor, so it's not wrong - it's a figure of speech. Please refrain from posting unhelpful, negative comments on this blog. They're not welcomed! Thanks for understanding.
April says:
Hey Ali! I was also wondering how much this makes. Is it just one serving? Two? Based on the recipe it doesn't look like more than 1 or 2 but I can't seem to find it on the blog or in the recipe link at sheknows. Thanks!
I can't believe I only just found this post from you! I didn't know you cooked with tea before. I especially love it, I have a blog dedicated to tea, and using it as a broth for soup is such a great way to start! This looks delicious :)

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe