Warming and hearty fall soup! Vegan Miso Noodle Soup: My favourite soup from Japanese restaurants made a meal by adding soba noodles, tofu, mushrooms and kale. Made in 20 minutes with all ingredients you can keep in your cupboard and use for a variety of asian inspired dishes!
Miso: can be found in the international aisle of most grocery stores, or health food stores. It is made out of fermented soy beans or brown rice. I use white miso to make this soup.
Vegan Miso Noodle Soup
- 4 Cups Water
- ½ inch fresh ginger
- 2 sheet kombo seaweed (optional)
- 2 tbsp miso paste
- ¼ lemon
- 3 tbsp tamari (divided)*
- 4-5 mushrooms
- ½ block firm tofu
- 2-3 stalks kale (sub bok choi)
- Sesame seeds, cilantro, nori, hot sauce to garnish
- Preheat the oven to 350 degrees.
- Chop mushrooms and tofu and toss in 2 tbsp of tamari. Bake for 20-30 mins.
- Add ginger (kombu if using) and water to a pot and bring to a boil. Once boiled, strain out the ginger chunks (or leave them in if you like a spicy surprise). Add the miso, tamari and lemon and let it simmer for about 5 minutes.
- Add the soba noodles to the broth. They will take about 6-8 minutes to cook. When the mushrooms and tofu are finished add to the pot. Add the kale and let it simmer until wilted.
- Serve with cilantro, sesame seeds and nori (+hot sauce if desired).
Check out @plentyfullvegan for more inspiration!