Vegan Miso Soup with Soba Noodles
Hello & Happy Tuesday!!
If there is one soup that never gets old regardless of the season, it’s miso soup! At restaurants you’ll typically find it’s mostly broth, a few cubes of tofu, a few shiitake mushrooms, and a piece of seaweed lol. Basically minimal ingredients altogether. In addition you’ll find tons of sodium and even MSG, so needles to say, I love to make it myself..
because it’s just so easy and so good!!
The traditional soup doesn’t call for noodles, but I love to always take a modern approach with recipes and I pack mine with soba noodles. By adding the noodles you’re creating more texture, making the soup more filling so you’re not searching for something to eat moments later, and it makes more portions.
What’s fab about this soup, is everything! It has minimal ingredients, is affordable, packs plant protein, nutrients from the seaweed and shiitakes, has texture, more flavor, is more filling with the noodles, perf for any season, can easily be made in bulk, and is hands down one of my favorite soups!
If you need that staples soup to add to your collection, this vegan Miso Soup with soba noodles is one you’ll want to keep around for a long time!
Why this recipe rocks:
Can be made in bulk
Eat Drink Shrink
Yields 4 bowls
30 minPrep Time
15 minCook Time
45 minTotal Time
- 2 Tbsps sesame oil
- 6-8 scallions, thinly sliced (additional for garnish)
- 8 oz. shiitake mushrooms, cleaned and thinly sliced
- 4 cups vegetable broth
- 2 cups water (you can use broth if you'd like)
- 1/3 cup miso paste
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 2 Tbsps Tamari
- 1-14 oz. package extra firm tofu, drained and cut into small cubes
- 1 full sheet of seaweed sliced into strips
- black sesame seeds for garnish (optional)
- In a saucepan over medium heat, bring a pot of water to a boil. Add the soba noodles, and cook for about 4 minutes, until tender. Drain; set aside in a bowl of cool water.
- In a large stock pot, heat the oil over medium heat. Add the mushrooms and green onions, season with sea salt, and cook until the mushrooms are soft. Add the garlic, ginger, miso, and cook for and additional 2-3 minutes.
- Add the broth, water; and soy and bring to a boil. Reduce the heat to a simmer. When ready to serve add the cubed tofu, noodles, seaweed, and garnish with scallions and sesame seeds.