Vegan Miso Noodle Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3
Loaded miso soup made with gluten free Japanese style soba noodles, kale, mushrooms and tofu.
  • 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
  1. Preheat the oven to 350 degrees.
  2. Chop mushrooms and tofu and toss in 2 tbsp of tamari. Bake for 20-30 mins.
  3. 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.
  4. 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.
  5. Serve with cilantro, sesame seeds and nori (+hot sauce if desired).
Sub soy sauce or coconut aminos
Recipe by Plentyfull Vegan at