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?

Inspiralized Newsletter

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


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image. Drop file here


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 :)

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you