Vegan Noodle Miso Soup With Vegetables

The vegetable content of this vegan noodle miso soup is at an all-time high. There are only a few fresh ingredients required, and it can be prepared in less than half an hour.

This soup made with miso and vegetables is an excellent choice for a nutritious lunch for the whole family. You can easily customize it, and it is a wonderful way to make use of vegetables that are on the verge of going bad!

Who doesn’t want a dish for a vegan dinner that can be prepared in less than half an hour?! As is the case with my vegan coconut curry soup, this vegan miso soup with noodles is the ideal option for a nutritious meal for families that are constantly on the go.

Despite the fact that temperatures are rising and days in San Diego are bright and 70 degrees Fahrenheit…I have a persistent need for soup that is hot and steaming. Despite the fact that it never really gets cold here, I eat soup like it does throughout the entire year. I have been battling a cold, and this Vegetable Miso Noodle Soup has been on repeat for me. This soup is really helpful at this time.

I swore to myself that this soup is a miraculously healing soup. When it comes to sick days, it is my absolute go-to. As a result of the fact that it is a nutritious powerhouse that is packed with veggies, ginger, garlic, and miso, it assists in re-establishing your immune system. Is it not enough to add that it is also quite delicious?

My favorite savory recipes, such as this Vegan Caesar Salad and this Broccoli Chickpea Curry, have started making their way onto this blog in increasing numbers. To a large extent, because everytime I would post them on my Instagram stories, everyone was curious about what I was preparing! To be able to share them with you also provides me a great deal of delight.

I hope you have been loving viewing my favorite savory recipes just as much as you have been enjoying the sweet ones! Because these are the meals that I consume on a more consistent and day-to-day basis, it is almost as if I am providing you with a window into my life by sharing them with you. There is no doubt that I am a soup connoisseur, and I take great pleasure in imparting to you some of my most cherished soup recipes; this is the most recent and most impressive addition to the collection!

This Miso Noodle Soup with Vegetables is incredibly simple to prepare. It is quite satisfying and delicious, and it can be prepared in less than half an hour. Customization is also possible with the materials that you already possess. What are you going to need to make it? Let’s talk about it!

INGREDIENTS

The most delicious soups are the ones in which you may simply add whatever you desire or whatever you have on hand. The vegan miso soup that I make is similar to my vegan minestrone and my veggie and bean soup in that it allows you to empty out your refrigerator while simultaneously preparing a great meal. Begin the soup with miso paste, and then throw in a variety of delicious ingredients!

To make this miso soup with noodles, you will need the following ingredients:

• Miso paste: It is possible to personalize this soup by adding the miso paste of your choice. It is our view that chickpea miso, which does not contain any soy, is the best miso paste for soup; nevertheless, you are free to use any sort of miso paste that you choose, such as white miso paste, red miso paste, and so on.
• Sesame oil: This imparts a flavor that is quite remarkable to the miso vegetable soup. It is possible to substitute olive oil or another type of cooking oil for it; however, the flavor will be lost instead. It is also possible to substitute it with veggie broth in order to make this recipe more oil-free.
• Garlic: Garlic cloves that are fresh will provide you with the most flavorful garlic, although minced garlic from a jar will do in a pinch.
• Soy sauce or tamari: the choice of tamari, which is gluten-free and low in sodium if necessary, is essential for achieving that salty umami flavor.
• Mushrooms: Even while shiitake mushrooms are our favorite, any kind of mushroom can do. You might try cremini, baby bella, portobello, and other similar varieties.
• Carrots: It is possible to shred your own carrots, or you can save time by purchasing carrots that have already been shredded from the produce area.
• Baby bok choy: You can now get this in the majority of grocery stores. You could try substituting additional spinach or cabbage if you really have to.
• Green onions: These contribute a satisfying crunch and a wonderful, fresh flavor.
• Your favorite precooked noodles: You can select from a variety of noodles, including rice noodles, shiratake noodles, udon noodles, soba noodles, ramen noodles, and mung bean noodles. When necessary, make sure to choose the gluten-free option.
• Extra firm tofu: Despite the fact that this is a component of the majority of miso soup recipes, you are free to exclude it if you so choose.
• Spinach: Another ingredient that is not required, but it does add some additional nutrition!

HOW TO MAKE MISO SOUP FROM MISO PASTE

Using miso paste to make soup is a straightforward process that includes only a few stages. As a matter of fact, this nutritious miso soup comprised of veggies can be prepared in a matter of minutes, taking less than half an hour.

• Make sure that the water is warm before you combine it with the miso paste. Mix the mixture until the miso is completely dissolved. Put aside for later.
• Using a soup pot, sauté the garlic in either sesame oil or water until it becomes soft, which should take approximately two to three minutes.
• The mushrooms, carrots, bok choy, and onions should be added to the saucepan along with the soy sauce or tamari powder. It should take around five minutes for the vegetables to become tender.

• Incorporate the remaining water and tofu (if you are using it). In approximately five minutes, bring to a boil.
• The water miso mix, noodles, and spinach (if used) should be added to the mixture. It should take around two minutes for the spinach to get wilted.
• Serve when still hot!

WHAT TO PUT IN MISO SOUP

Once you have mastered the skill of making miso broth, you will be able to begin experimenting with the other components! Miso noodle soup with a large amount of vegetables is a favorite of ours. These are wonderful additions that will turn this soup into a supper that is healthful in every way.

The following are some of our favored additions to soups that are based on miso:

• Mushrooms
• Chinese peas
• Bok choy
• Spinach
• Green onions
• Carrots
• Tofu
• Udon noodles
• Brown rice noodles
• Glass noodles
• Bean sprouts
• Water chestnuts
• Edamame

WHAT TO SERVE WITH MISO SOUP

If you want to prepare a supper that consists of multiple recipes, here are some suggestions for items that you may serve alongside this vegan miso soup with noodles:

• Easy Homemade Vegan Sushi or Sushi Bowl
• Vegan Summer Rolls
• Crispy Baked Teriyaki Tofu
• Easy Vegan Fried Rice
• Stir Fry Cauliflower Rice
• Orange Cauliflower
• General Tso’s Tofu
• Teriyaki Bowl
• Vegan Sukiyaki
• Salad with Carrot Ginger Dressing

PREPARATION TIPS

• Unsure of where to find miso paste?
  • You’ll definitely find it in your local Asian grocery stores, but it is also available at chain grocery stores and natural food stores.
  • Check the refrigerated section in the produce department by the tofu and tempeh. It may also be in the international aisle.
  • And, you can also always find miso paste online in a pinch!
• Avoid soy by using coconut aminos instead of soy sauce, just note it will have a sweeter end result.
• Don’t overcook the soup! The flavor of the miso will not be as good, and the veggies, noodles, and tofu will break down too much.
• Make this soup oil-free by leaving out the oil and using water or veggie broth for sautéing instead.

STORAGE TIPS

• Seal vegetable miso soup in an airtight container and keep it in the refrigerator for up to 2-3 days.
  • To retain the best textures, store the tofu and noodles separately from the broth.
• Freeze for up to 3 months.
  • If you want to freeze it, pour the soup in an airtight container and put a layer of plastic wrap over the top so it touches the top. This helps prevent freezer burn.
  • It is best to freeze it without the noodles and add them fresh when reheating.
  • When ready to eat, let it defrost on the counter.
• Reheat slowly over low heat in a pot on the stove.
  • You can also microwave it.

NOTES:

• As an alternative to using oil, you might try sautéing the garlic in a small amount of water instead.
• I used chickpea miso to make this soup; it is an excellent choice for a version that does not contain any soy. You can purchase miso paste at any health food store, as well as at some grocery stores that are more conventional.
• The end result will be sweeter if you use coconut aminos rather than soy sauce in the food preparation process.
• If the noodles have not already been cooked, make sure to cook them in accordance with the instructions on the package.

Frequently Asked Questions (FAQs)

1. Is miso soup vegan?

• It can be, but it isn’t always! When it comes to miso soup the things you should look out for are seafood and egg. Many versions of miso soup use dashi (which can contain fish) to create the broth. Some even use chicken or fish stock for the broth.
• Kombu dashi is made from seaweed and can be used to make a vegan miso soup. You can also simply mix miso paste with water, seasonings, and loads of other ingredients like this healthy miso soup recipe with vegetables!

2. Is miso vegan?