Vegan Miso Noodle Soup
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.
Print Recipe
Pin Recipe
Servings: 2 servings
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
Find more of Devorah’s recipes on her website and Instagram (@theyummyvegan).
Tried this recipe?Let us know how it was!