Easy Vegan Miso Soup with Noodles and Vegetables
A wholesome vegan miso soup filled with vegetables and noodles. It's the perfect recipe for cooler weather, so soothing and easy to put together!
Servings 6 servings
- 1 teaspoon sesame oil optional, can use water
- 1 teaspoon chopped garlic
- 6 cups water
- 8 teaspoons miso paste , I uses chickpea miso
- 4 tablespoons soy sauce or tamari , I used low sodium (can also use coconut aminos, see note)
- 5 ounces mushrooms , sliced (any kind or a mix, I used shiitake)
- 8 ounces carrots , sliced (about 3 large)
- 10 ounces baby bok choy , chopped (about 2 heads)
- 1 ounce green onions , sliced (about 2)
- 16 ounces your favorite precooked noodles , I used pasta zero shiratake noodles (about 8 ounces of dry uncooked noodles)
- ½ cup diced extra firm tofu , optional
- 8 ounces spinach , optional
Saute garlic in sesame oil or water in a soup pot over medium heat until soft, about 2-3 minutes.
Mix 1/2 cup of the water (make sure it is warm) with the miso paste until the miso is dissolved. Set aside.
Add the soy sauce/tamari, mushrooms, carrots, bok choy, and onions into the pot. Cook until the veggies are softened, about 5 minutes.
Add the rest of the water and tofu, if using. Bring to a boil, about 5 minutes.
Add in the water miso mix, noodles and spinach, if using. Cook until spinach is wilted, about 2 minutes. Serve hot!
- You can sauté the garlic in a little bit of water if you are avoiding oil.
- I used chickpea miso for this soup, it’s a good option for a soy free version. Miso paste can be found at any health food store and some regular grocery stores.
- If you use coconut aminos instead of soy sauce it will have a sweeter end result.
- If noodles aren't already cooked, make sure to cook them according to package directions
Calories: 98kcal | Carbohydrates: 12g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 795mg | Potassium: 462mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12009IU | Vitamin C: 36mg | Calcium: 146mg | Iron: 2mg