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.

Course Lunch

Cuisine Japanese

Diet Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 294kcal

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

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