A cozy smoky miso soup with bacon and fresh zucchini noodles. This low‑carb zoodle miso soup is quick, comforting and full of savory umami flavor.
There’s something deeply comforting about a steaming bowl of miso soup — that salty, savory, umami-rich warmth that hits you right in the chest.
Now imagine that classic miso flavor lifted with smoky bacon and fresh zucchini noodles. This miso soup with bacon is cozy, quick, and unexpectedly addictive. It’s the kind of bowl you make on a weeknight when you want something soothing but still a little playful. And yes, it’s a zoodle miso soup, but not in a gadget-focused way. Just fresh zucchini sliced into noodles, bringing a lightness that makes this feel like a low carb miso soup without ever tasting like a compromise.
This recipe started as a fun twist on traditional miso soup, but it quickly became one of those dishes I return to again and again. The bacon adds depth and smokiness. The miso paste gives that tacky, salty punch. The zucchini noodles keep everything fresh and bright. Together, they create a bowl that’s both familiar and surprising — a fusion of Japanese comfort and everyday pantry staples.
If you love miso, you’ll love this. If you love bacon, you’ll love this. And if you’re into lighter soups, low‑carb cooking, or simply want a new way to enjoy zucchini, this miso soup with bacon checks every box.
Enjoy!
Easy Miso Soup with Bacon (Low‑Carb Zoodle Twist)
A cosy smoky miso soup with bacon and fresh zucchini noodles. Quick, low‑carb, and full of umami.
- 7 oz fresh zucchini (200 g) cut into noodles
- 4 slices smoked bacon (4.5 oz / 120 g), chopped
- 4 cups water (960 ml)
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp sesame seeds
- extra sesame oil for drizzling (optional)
1) Add the water, miso paste, soy sauce, sesame oil, and chopped bacon to a medium pot.
2) Bring to a gentle simmer and cook for about 10 minutes, allowing the bacon to soften and flavor the broth.
3) Add the zucchini noodles and let them warm through for 2–3 minutes. Avoid boiling — they only need to soften slightly.
4) Taste and adjust seasoning if needed.
5) Divide the soup between two bowls and finish with sesame seeds and a drizzle of extra sesame oil.
- Add chili oil or gochujang for a spicy version.
- Swap bacon for mushrooms or tofu for a vegetarian option.
- Store broth and zoodles separately for best texture.
- Add fresh zucchini noodles when reheating.
Why This Miso Soup Works
This soup is built on balance.
The miso paste brings deep umami, the bacon adds smoky richness, and the zoodles keep the whole bowl from feeling heavy. It’s a clever way to enjoy miso soup as a full meal rather than a starter. The zucchini noodles soften gently in the hot broth, absorbing flavor without turning mushy. And because this is a low carb miso soup, it’s perfect for days when you want something satisfying but not starchy.
The best part is how fast it comes together. You can go from chopping board to table in under 30 minutes. No fuss, no complicated techniques — just a straightforward, flavor-forward soup that tastes like you put in more effort than you actually did.
Ingredients: What You Need
This miso soup with bacon uses simple ingredients you probably already have:
- Miso paste (white or yellow works best)
- Smoked bacon, cut into thick strips
- Zucchini noodles
- Soy sauce
- Toasted sesame oil
- Sesame seeds
- Water
The magic lies in how these ingredients interact. The bacon simmers in the miso broth, releasing flavor. The zoodles soften just enough to become silky. The sesame oil ties everything together with a warm, nutty finish.
If you’re curious about the health benefits of miso, this article gives a clear overview of why it’s such a nutritious ingredient.
How to Make It
Making this miso soup with bacon is wonderfully simple:
1. Prepare your zucchini noodles — store‑bought or homemade.
2. Simmer water, miso paste, soy sauce, sesame oil, and bacon together.
3. Add the zoodles at the end so they stay tender, not soggy.
4. Finish with sesame seeds and a drizzle of extra sesame oil.
The result is a bowl that feels layered and comforting, even though the process is minimal. This is exactly why it’s such a great weeknight recipe.
Variations
Once you’ve mastered the base, you can riff on this zoodle miso soup endlessly:
- Add chili oil or a spoonful of gochujang for heat.
- Swap bacon for mushrooms or tofu for a vegetarian version.
- Add spinach, bok choy, or scallions for extra greens.
- Add shredded chicken or a soft‑boiled egg for more protein.
- Replace zoodles with glass noodles or udon if you’re not keeping it low‑carb.
This soup is flexible, forgiving, and fun to adapt.
If you’re craving more cozy miso dishes, try my easy Japanese miso ramen soup next — it’s quick, savory, and full of deep umami flavor.
For another miso‑based soup with a fun twist, check out my prawn miso soup with noodles — it’s fast, flavorful, and super satisfying.
Substitutions
If you don’t have everything on hand, here’s how to keep your low carb miso soup on track:
- No bacon? Use pancetta or smoked ham.
- No sesame oil? A neutral oil works, though you’ll miss the nuttiness.
- No soy sauce? Add a pinch of salt and a dash of fish sauce.
- No zucchini? Try yellow squash or thinly sliced cabbage.
The miso paste is the only non‑negotiable — it’s the soul of the soup.
Storage
This soup is best enjoyed immediately because zoodles soften quickly.
If you want to store it:
- Keep the broth and zoodles separate.
- Store the broth for up to 3 days in the fridge.
- Add fresh zoodles when reheating.
This keeps your zoodle miso soup tasting fresh rather than mushy.
FAQ
Can I make this miso soup with bacon ahead of time?
Yes, but store the broth and zucchini noodles separately. The miso‑bacon broth reheats beautifully, while fresh zoodles keep their texture better when added at the last minute. This way your soup stays bright and not soggy.
Is this really a low carb miso soup?
Absolutely. Zoodles replace traditional noodles, cutting carbs significantly while keeping the soup satisfying. The miso and bacon deliver big flavor, so you never feel like you’re missing out.
Can I use another type of miso paste?
Yes. White miso is mild and sweet, while red miso is stronger and saltier. Both work in this zoodle miso soup, but adjust the quantity to taste so the soup doesn’t overpower the zucchini.
Can I make this soup vegetarian?
Yes — simply replace the bacon with mushrooms, tofu, or even smoked paprika for a hint of smokiness. The miso paste still gives you that deep umami base, so the soup stays rich and comforting.
Do the zucchini noodles get mushy?
Zucchini noodles stay pleasantly tender as long as you add them at the very end and let them warm through gently in the hot broth. They soften just enough to become silky without collapsing, which keeps the texture light and fresh instead of soggy. If you serve the soup right away, the zoodles hold their shape beautifully and give the whole bowl a clean, bright finish that works especially well with the smoky bacon and savory miso.
Can I freeze this soup?
You can freeze the miso‑bacon broth, but not the zucchini noodles. Zoodles become watery and mushy after thawing, so it’s best to add fresh ones when you reheat the broth. This keeps the texture clean, the flavor bright, and the whole bowl tasting just as satisfying as when it’s freshly made.