Vegan Miso Noodle Soup

By Devorah Bowen | The Yummy Vegan

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.

Vegan Miso Noodle Soup

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

Vegan Miso Noodle Soup

 

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

Vegan Miso Noodle Soup

Vegan Miso Noodle Soup

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

Vegan Miso Noodle Soup

Vegan Miso Noodle Soup

Vegan Miso Noodle Soup

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

Vegan Miso Noodle Soup

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Vegan Miso Noodle Soup

Vegan Miso Noodle Soup

  • Author: Devorah Bowen | The Yummy Vegan
  • Yield: 2 servings 1x

Description

Not only is this 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. With a little something extra thanks to the chewy udon noodles and carrots.


Ingredients

Scale
  • 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

Find more of Devorah’s recipes on her website and Instagram (@theyummyvegan).

 

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Vegan Miso Noodle Soup

 

Recipe, text, and photography by Devorah Bowen.

Devorah Bowen: About the Author

If you loved this vegan miso noodle soup recipe, you might also like…

Vegan Italian Wedding Soup

Vegan Elote Soup

Vegan “Chicken” Noodle Soup

Vegan Instant Noodle Soup

 

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