Photo: Japan Vegan Town
Vegan Miso Noodle Soup Recipe by Japan Vegan Town
We all have days when sometimes, all we want is a cozy bowl of noodles to slurp up. Instant noodles could be an option, but it’s hardly a healthy meal and vegan versions aren’t the easiest to find.
Here’s a soupy noodle recipe that will hit all the right spots: it’s easy to make, requires very few ingredients and has all the flavor and texture you crave for. It takes just 20 minutes in total to whip up and you can customise the recipe to your liking, from the vegetables you have on hand to the type of noodles you prefer. Here’s what we used:
Prep Time: 10 minutes
Total time: 20 minutes
4 tbsp awase miso paste
1 liter water
1 package noodles (Udon, soba, or ramen)
1 stalk spring onions
1/2 carrot or to your desired amount
Cut the tofu into 1.5 cm cubes, thinly slice the spring onion, and shred the carrot into strips.
Cook noodles according to package directions and set them aside. If using the fresh noodles, simply add to the soup to warm through.
In a medium-size pot, add water and miso, gently heat over medium-low, stirring occasionally, until miso has dissolved.
Add tofu and noodles to the pot, continue to cook until warmed through.
Place noodles in a bowl. Ladle in the soup and tofu cubes. Add the shredded carrots and spring onions and over top and give a good stir.
Enjoy this easy, healthy and delicious vegan miso noodle soup!