The Art of Soups & Stews is a new monthly recipe column in which Best of Vegan contributor Devorah Bowen delves into her treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes. In today’s article, Devorah shares her recipe for vegan miso noodle soup, as well as step by step photos to make it easier for you to follow along.
Vegan Miso Noodle Soup
Miso Soup is my all time go to for anything that’s ailing me, for that reason I refer to it as my cure all elixir. My recipe has evolved over the years to include fresh ginger for added digestive benefits. Not only is the soup easy to make it’s so comforting and good for you. Protein from the tofu, iodine from the seaweed and probiotics from the miso. Every so often I like to add a little something extra, chewy udon noodles and carrots, for instance.
What You’ll Need:
- Miso Paste
- green onions
- fresh Ginger
- Wakame Seaweed
- ground Shiitake powder (you can use any store bought Umami seasoning)
- Tofu
- Soy sauce (or Tamari sauce)
- Water
- Udon Noodles (find them in the refrigerated section of your local Asian market)
- Optional: Toasted Sesame Oil
How to Make This Vegan Miso Noodle Soup:
STEP ONE: COOK THE NOODLES
Add the udon noodles to a bowl and cover them with hot water. Allow them to sit for 5 minutes before draining. You can toss them with a tsp of toasted sesame oil to keep them from sticking. Set aside.
STEP TWO: DISSOLVE THE MISO PASTE
In a large pot on medium heat use a whisk to dissolve the miso paste in a bit of water. Add in the mushroom powder and mix well.
STEP THREE: ADD THE GINGER AND CARROT
Add the chopped ginger, carrot and the rest of the water and allow to simmer for 5-8 minutes.
STEP FOUR: ADD THE TOFU AND SEAWEED
Add in the the cubed tofu, seaweed and green onions then bring to a hard simmer. Cook for about 5 minutes before adding in the udon noodles.
STEP FIVE: SEASON & SIMMER
Season with a splash of soy sauce and then turn down the heat to low and allow everything to simmer for another 5 minutes.
STEP 6: ENJOY!
Vegan Miso Noodle Soup
Ingredients
- 2 Tbsp 30 g Miso Paste
- 2 green onions sliced thin
- 1 Tbsp 15 g of fresh Ginger finely minced
- 1 tbsp 15g Wakame Seaweed
- 2 tsp 10 g ground Shiitake powder (you can use any store bought Umami seasoning)
- 7 oz 198 g Tofu cubed
- Splash of Soy sauce to taste
- 5 cups 1183 ml Water
- 1 package - 200g Udon Noodles (find them in the refrigerated section of your local Asian market)
- Optional: 1 tsp - 5 ml Toasted Sesame Oil to keep the cooked noodles from sticking
Instructions
- 1.Add the udon noodles to a bowl and cover them with hot water. Allow them to sit for 5 minutes before draining. You can toss them with a tsp of toasted sesame oil to keep them from sticking. Set aside.
- 2.In a large pot on medium heat use a whisk to dissolve the miso paste in a bit of water. Add in the mushroom powder and mix well.
- 3. Add the chopped ginger, carrot and the rest of the water and allow to simmer for 5-8 minutes.
- 3. Add in the the cubed tofu, seaweed and green onions then bring to a hard simmer. Cook for about 5 minutes before adding in the udon noodles.
- 4.Season with a splash of soy sauce and then turn down the heat to low and allow everything to simmer for another 5 minutes.
Notes
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Recipe, text, and photography by Devorah Bowen.
If you loved this vegan miso noodle soup recipe, you might also like…
https://bestofvegan.com/the-art-of-soups-and-stews-vegan-italian-wedding-soup/
