Vegan Miso Noodle Soup
These Vegan Miso Soup Noodles really are a one pot wonder! They are bursting with flavour from the fresh ginger and miso, and chock full of fresh veggies. This healthy, super easy dinner will liven up any evening.
  • CuisineVegan
Servings Prep Time
2people 10minutes
Cook Time
20minutes

Servings Prep Time
2people 10minutes
Cook Time
20minutes

Ingredients

  • 1


    Spring Onion

  • 1tbsp


    Fresh Gingergrated

  • 1clove


    garlicminced

  • 2tbsp


    Miso Paste

  • 1litre


    Vegetable Stockpreferably low sodium

  • 100g


    Soba Noodles

  • 1


    Head of Broccoli

  • 1handful


    Green Beans(runner beans)

  • 1handful


    Sugar Snap Peas(mange tout)

  • 100g


    Chestnut Mushrooms

  • 200g


    Tofu

  • 1tbsp


    Sesame Seeds

Instructions
  1. Finely slice the spring onion, then set the green part aside. We will use this at the end to top the soup.

  2. Heat a little sesame oil in the bottom of a large stock pot on a medium/high heat, and fry the spring onion until it just begins to turn soft. At this point, at the ginger and the minced garlic clove and cook for about 1 minute.

  3. Add the miso paste along with 1 ladle full of the vegetable stock to help it loosen. Stir until the miso is completely dissolved in the mixture, then add the remaining vegetable stock. Reduce the heat to a simmer

  4. Chop the mushrooms in half and add these to the pot first. Roughly chop the beans and broccoli and add these after the mushrooms have been cooking for 5 minutes. Let this whole thing simmer for about 5 more minutes.

  5. Meanwhile cook the soba noodles according to the instructions and put these in the bottom of your large serving bowls.

  6. Cube the tofu and add this to the soup along with the mange tout and allow to cook for a couple of minutes, just to heat through. Serve the soup straight over the noodles in your large bowls, and sprinkle on top the green part of the spring onion and the sesame seeds.

Recipe Notes

Serve immediately.

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