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    Home » Recipes » Soup

    Vegan Miso Noodle Soup

    Published: Feb 5, 2018 by Jess & Dan · Modified: Mar 6, 2020 · This post may contain affiliate links

    1 shares
    Jump to Recipe Print Recipe

    This miso soup makes a great warming lunch – especially when it's really cold (like today). Or a dinner on one of those days where you're not really hungry enough for dinner, but you don't want to miss out…you know the ones.

    vegan miso noodle soup

    📖 Recipe

    vegan miso noodle soup

    Miso Noodle Soup

    This miso soup is a light and umami rich soup, that's packed full with vegetables. Filling, warming and super easy to make.
    5 from 2 votes
    Save Saved! Print Pin Rate
    Course: Lunch
    Cuisine: Japanese
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2
    Calories: 294kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 1 carrot - peeled and sliced
    • 150 g mushrooms - sliced
    • 150 g broccoli - chopped into bite sized florets
    • 3 cups water
    • 3 teaspoon white miso paste
    • 1.5 tablespoon tamari
    • 2 cloves garlic - finely chopped
    • 1 inch ginger - peeled and finely chopped
    • 1 red chilli - finely chopped, use less and/or de-seed if you don't want it too spicy
    • 100 g brown rice noodles

    Instructions

    • In a large saucepan, add a small amount of coconut oil and get it nice and hot
    • Add the garlic, ginger and chilli, and stir for a minute
      2 cloves garlic, 1 inch ginger, 1 red chilli
    • Add the mushrooms and cook for a couple of minutes, while stirring
      150 g mushrooms
    • Pour in the water, bring to the boil, then reduce to a simmer
      3 cups water
    • Stir in the miso and tamari
      3 teaspoon white miso paste, 1.5 tablespoon tamari
    • Add the carrots and broccoli for 6 minutes, stirring occasionally
      1 carrot, 150 g broccoli
    • Add the noodles and cook for 4 minutes
      100 g brown rice noodles

    Nutrition

    Calories: 294kcal | Carbohydrates: 63g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 418mg | Potassium: 761mg | Fiber: 9g | Sugar: 13g | Vitamin A: 5788IU | Vitamin C: 104mg | Calcium: 81mg | Iron: 2mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

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    Reader Interactions

    Comments

    1. Sharon S

      April 30, 2020 at 7:07 pm

      5 stars
      This is really tasty and warming, plus feels super healthy. We didn’t have broccoli the last time we made it so used peppers instead.

      Reply

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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