Miso Noodle Soup: A Cozy Vegan Bowl in 30 Minutes

Miso Noodle Soup is a comforting and quick vegan dish perfect for busy weeknights, packed with vegetables and protein-rich tofu.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Asian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

4 cups vegetable broth opt for low-sodium for a healthier choice
2 cups water adjust to your preferred thickness

For the Noodles

8 ounces spaghetti choose gluten-free if needed

For the Protein

1 block extra-firm tofu can substitute with tempeh

For the Vegetables

1 cup sliced bell peppers substitute with zucchini or mushrooms if preferred
1 cup snow peas can replace with snap peas or omit
2 medium carrots try using ribbons for an elegant presentation

For Flavoring

1 tablespoon freshly grated ginger adjust according to your taste
2 tablespoons chopped green onions can substitute with chives
1 tablespoon toasted sesame oil recommended for best flavor
2 tablespoons tamari ensure gluten-free if required
3 teaspoons red pepper flakes optional, for heat

Equipment

large saucepan

Method

Step-by-Step Instructions

In a large saucepan, combine 4 cups of vegetable broth and 2 cups of water. Bring to a rolling boil.
Add in 8 ounces of spaghetti, stirring occasionally. Cook for about 3 minutes, until al dente.
Stir in 1 block of cubed extra-firm tofu, 1 cup of sliced bell peppers, and 2 chopped green onions along with 1 tablespoon of freshly grated ginger. Simmer for an additional 3 minutes.
Introduce 1 cup of snow peas and the ribboned carrots. Cook for just 1 minute until vibrant and tender-crisp.
In a small bowl, mix 3 tablespoons of miso paste with a ladle of hot broth until smooth. Pour back into the soup with 1 tablespoon of toasted sesame oil and 2 tablespoons of tamari. Stir well.
Ladle the soup into bowls and garnish with red pepper flakes or sriracha if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 18gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Prep ahead by chopping all ingredients. Always dissolve miso in a small amount of hot broth to prevent clumping. For a firmer tofu texture, pan-fry before adding to the soup.

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