Vegan Miso Noodle Soup with Veggies

Ingredients

  • 4 cups water or broth of your choice

  • 2 bundles soba noodles, or other rice noodle

  • 3 scallions, chopped

  • 4 tablespoons yellow or white miso paste

    Your favorite vegetables, options include:

  • 2 carrots, sliced

  • 1 cup broccoli florets

  • 1 cup kale or Swiss chard ribbons

  • ¼ cup mushrooms, sliced

  • ¼ cup firm tofu, cubed, optional

  • 1 sheet nori, cut into squares, optional

Instructions

  • Put water in a pot and bring to a boil.

  • Add scallions and noodles and boil for 3 minutes.

  • Meanwhile, put miso in a small bowl and add a tablespoon of warm water. Stir until smooth, removing all lumps. Set aside.

  • After the onions and noodles have boiled for 3 minutes, reduce heat to a simmer and add vegetables and nori. Allow to simmer for 2-3 minutes.

  • Add miso and tofu, if using and allow to warm for 1-2 minutes, ensuring the soup doesn’t bubble to a boil.

  • Remove from heat. Ladle into bowls and top with green onions if desired.

Recipe adapted from worldofvegan