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Photo of Miso, soba noodle, prawn and silverbeet soup by WW

Miso, soba noodle, prawn and silverbeet soup

Total Time
30 min
15 min
15 min
Tonight dinner will be on the table in just 30 minutes. Serve up a fantastic traditional Japanese dish with all those famous ginger, miso and soba noodle flavours.


Dry soba noodles (100% buckwheat)

180 g

Olive oil

2 tsp

White onion

1 medium, thinly sliced

Fresh ginger

2 tsp, finely grated

Miso paste

¼ cup(s), (75g)

Green string beans

150 g, cut diagonally into 4cm pieces


100 g, chopped

Raw peeled prawns

400 g, bought frozen, thawed

Green shallot(s)

2 individual, thinly sliced


  1. Cook noodles in a saucepan of boiling salted water following packet instructions or until just tender. Drain.
  2. Meanwhile, heat oil in saucepan over a medium heat. Cook onion, stirring, for 5 minutes or until softened. Add ginger and cook stirring, for 1 minute or until fragrant.
  3. Add 1L (4 cups) boiling water and miso to pan. Whisk until combined. Add beans and silverbeet and simmer, covered, for 2 minutes or until tender. Add prawns and simmer for 1–2 minutes or until just cooked through.
  4. Divide noodles and soup among bowls. Serve sprinkled with shallots.


TIP: Frozen green prawn cutlets are not crumbed and are sold in the freezer cabinets or at the seafood counter of most supermarkets. If unavailable, buy 400g peeled green prawns with tails intact.