Vegan Ginger-Miso Noodle Soup

I can’t think of a better way to end the day than with this Vegan Ginger-Miso Noodle Soup. Filled with nourishing vegetables, whole-grain noodles and protein-rich tofu, this soup is the perfect plant-based meal.

The broth is infused with ginger, shiitake and brown rice miso, it’s INCREDIBLY DELICIOUS AND PACKED WITH UMAMI FLAVOR. You can add pretty much anything to this soup and it will taste amazing, but I will share my suggestions below. Of course, noodles are a must. And I love adding tofu. But you can pick your favorite vegetables/protein or use whatever you have in the fridge right now.

This soup is wholesome, nutritious and full of the good stuff, but it’s so comforting, satisfying and tasty at the same time you’ll go back for seconds. And trust me, everyone will FALL IN LOVE WITH THIS SECRETLY HEALTHY MEAL.

Feel like getting cozy with a bowl of noodle soup?! Then you’ll love this Vegan Ginger-Miso Noodle Soup. If you try it, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

Vegan Ginger-Miso Noodle Soup

Wholesome, customizable, and oh-so-delicious Vegan Ginger Miso Noodle Soup. Super tasty and so full of goodness! A hearty and cozy crowd-pleasing meal.

Cook Time 40

Servings 4

Ingredients

GINGER-MISO BROTH:

1 Tbsp olive oil
1 medium onion, roughly chopped
3 garlic cloves, roughly chopped
1 Tbsp grated ginger – tightly packed
1 tsp chili flakes – omit if you don’t like spicy food
½ cup dried shiitake mushrooms
8 cups water
¼ cup soy sauce
2 Tbsp brown rice miso
1 Tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp sea salt

CRISPY TOFU:

9 oz or 250 gr firm tofu
1 Tbsp potato starch – can sub cornstarch
Drizzle of olive oil to grease the pan

TO SERVE:

5.5 oz or 160 gr brown rice noodles or noodles of choice, cooked according to package directions
1 cup broccoli florets, steamed until tender
2 medium carrots, julienned
½ cup corn
2 medium green onions sliced
3 tsp sesame seeds
Your favorite fresh herbs

Instructions

BROTH:
Heat olive oil in a large pot over medium heat.
Add onion and a big pinch of salt and sauté, stirring often, for 5 - 8 minutes.
Add garlic, ginger and chili flakes and cook for 2 more minutes. If the vegetables start to stick to the bottom of the pan, don’t worry, you’ll deal with that in a second, just keep stirring.
Add shiitake, water and soy sauce. Scrape the bottom of the pan with your wooden spoon to get all those sticky bits up. So much flavor there!
Bring to a boil, then lower the heat and simmer for at least 40 minutes. While the broth is simmering prepare the tofu and toppings (instructions below).
Add brown rice miso, rice vinegar, sesame oil and sea salt. Taste the broth and adjust seasoning.
Remove from the heat and strain the broth. Reserve the mushrooms for serving, discard the rest (ginger, onion, garlic).
CRISPY TOFU:
Preheat the oven to 350 F / 180 C.
Drain the tofu and pat it dry with paper towels to remove excess moisture. Cut into bite-size cubes, sprinkle with starch and toss until the tofu is evenly coated.
Grease a baking pan with a little olive oil.
Place tofu on the baking pan and bake for 15 minutes, flip and bake for another 10 – 15 minutes. It should be golden and crispy.
Alternatively, you could omit these steps (coating it in starch and baking it) and add the tofu cubes directly to the serving bowls, it will be soft, but it will soak up so much flavor from the broth.
TO SERVE:
Divide cooked brown rice noodles between four bowls, top with strained broth, tofu, reserved shiitake mushrooms, steamed broccoli florets, carrots, corn, green onions, sesame seeds and your favorite herbs.
Enjoy this comforting meal!
You can store the strained broth (not the toppings) in the fridge for up to a week or in the freezer for a couple of months.