This Vegan Miso Noodle Soup really is a one pot wonder! It’s 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! Plus it’s ready in 30 minutes… ready? Ok let’s go…
One of the things I missed most about living in London, was the chain restaurants. Now, don’t get me wrong, I’m a HUGE advocate for local business and restaurants, and in Switzerland there’s an abundance of them, but sometimes, you just want a Wagamama, #amiright? We found a Wagamama in Zurich, and it literally made my life, we didn’t go there that often, but occasionally, on a Friday night, it was nice to be able to turn up to a restaurant in the middle of a buzzing, and full, Zurich, to sit down at a restaurant without a reservation, and eat some tasty, non-fussy (and non Swiss/Italian) food!
Then it happened… Wagamama closed down :( No more can we frequent our little familiar London haunt for a big bowl of soup noodles or edemama beans. So friends, it’s time to improvise.
I’ve never really cooked proper Asian food from scratch before, because I’ve always imagined it would be really complicated and turn out disappointing compared to what I was used to eating in restaurants, but oh how wrong I was. Never again will my fridge not have a tub of miso paste in it. This magical tub of fermented soy beans (no, it’s not as gross as it sounds), adds a beautiful, rich, salty flavour to the broth, that infuses into all the vegetables and the tofu. The tofu soaks up flavour like a sponge as well, so don’t worry at ALL if you think tofu is just a bland, tasteless substance, it’s not!
Since making this the first time a couple of weeks ago, as a spur of the moment decision, I’ve tweaked the recipe a little bit to arrive at the one I’m sharing with you today, which is in my opinion, just perfect. It’s balanced with the salty flavour of the miso and a gentle warming from the ginger, chock full of fresh green veggies and hearty soba noodles. It’s my idea of a perfect dinner, and I think it’s going to become a household favourite for us!
Let me know if you make this, and be sure to tag me on instagram @laurencariscooks, I love seeing you guy’s pictures, you’re all amazing!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people |
- 1 Spring Onion
- 1 tbsp Fresh Ginger grated
- 1 clove garlic minced
- 2 tbsp Miso Paste
- 1 litre Vegetable Stock preferably low sodium
- 100 g Soba Noodles
- 1 Head of Broccoli
- 1 handful Green Beans (runner beans)
- 1 handful Sugar Snap Peas (mange tout)
- 100 g Chestnut Mushrooms
- 200 g Tofu
- 1 tbsp Sesame Seeds
Ingredients
| |
- Finely slice the spring onion, then set the green part aside. We will use this at the end to top the soup.
- 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.
- 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
- 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.
- Meanwhile cook the soba noodles according to the instructions and put these in the bottom of your large serving bowls.
- 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.
Serve immediately.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
