This vegan noodle miso soup is loaded with vegetables. It's easy to make in under 30 minutes and uses simple fresh ingredients!
This miso vegetable soup is a perfect healthy meal for your entire family. It's easily customizable and a great way to use up veggies that are about to go bad!
This recipe was originally published on 3/13/14
Who doesn't need a vegan dinner recipe done in under 30 minutes?! Much like my vegan coconut curry soup, this vegan miso soup with noodles is the perfect healthy meal choice for busy families!
Ingredients
The best soups are those you can basically throw in what you like or have on hand. Much like my vegan minestrone and veggie and bean soup, with this vegan miso soup you can clean out your fridge and make an amazing meal all at once! Start the soup with miso paste and add all kinds of goodies!
Here is what you need for this miso soup with noodles:
- Miso paste - customize this soup with the miso paste of your choosing. In our opinion the best miso paste for soup is chickpea miso (which is soy-free), but you can use any type you prefer such as white miso paste, red miso paste, etc.
- Sesame oil - this adds an incredible taste to the miso veggie soup. Olive oil or another cooking oil can stand in its place but the flavor will be lacking. You can also swap it out for vegetable broth to make this recipe oil free.
- Garlic - fresh garlic cloves will give you the best flavor, but jarred minced will work in a pinch.
- Soy sauce or tamari - crucial for that salty umami taste, choose tamari for gluten free, and low sodium if needed.
- Mushrooms - we love shiitake mushrooms the most, but any type works. Try cremini, baby bella, portobello, etc.
- Carrots - you can shred your own, or save time by purchasing previously shredded carrots in the produce section.
- Baby bok choy - this is now found in most grocery stores. If you must, you can try extra spinach or cabbage instead.
- Green onions - these add crunch and an excellent fresh flavor.
- Your favorite precooked noodles - choose from shiratake noodles, udon noodles, soba noodles, ramen noodles, mung bean noodles, or rice noodles. Make sure to select gluten-free if needed.
- Extra firm tofu - while this is included in most miso soup recipes, you can leave it out if you prefer.
- Spinach - another optional ingredient but adds some extra nutrients!
How to Make Miso Soup from Miso Paste
Making soup with miso paste is simple to do with just a few steps! In fact, this healthy miso soup with vegetables is super easy to throw together in under 30 minutes!
- Dissolve the miso paste with water.
- Sauté the garlic and veggies with the soy sauce/tamari.
- Add the rest of the ingredients.
- Serve!
What to Put in Miso Soup
Once you know how to make miso broth you can start to customize the other ingredients! We like our miso noodle soup with tons of vegetables! They are great additions to make this soup an all around wholesome meal.
Here are some of our favorites to add to miso based soup:
- 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
Here are some ideas to serve alongside this vegan miso soup with noodles if you want to make a multi recipe meal:
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.
Common Questions
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!
Yes, miso itself is vegan. The Japanese condiment is made with soybeans, salt, koji, and occasionally other ingredients to create a flavorful fermented paste. By making miso noodle soup from miso paste you can ensure the recipe is entirely vegan!
Similar to above, sometimes yes. Make sure you're enjoying vegetarian miso soup by asking if there are any ingredients you'd like to avoid.
Miso soup is a great addition to a healthy diet. It can be filled with a variety of veggies which is an important part of a wholesome meal. Miso is also fermented and very soothing to your belly and provides your digestive system with good bacteria.
Miso features an umami flavor. It is salty and savory, a bit tangy, and some kinds of miso are slightly sweet.
Miso soup can have a variety of ingredients, but there are only a few basics that you find in every recipe. Water and miso are the base. The type of miso can vary, but when mixed with water it makes a delicious soothing broth.
Usually you also see tofu and seaweed, maybe some soy sauce as well.
This recipe is for vegetable miso noodle soup, since we love lots of veggies and noodles!
More Vegan Healthy Soup Recipes
After slurping up every last drop of this vegan miso soup with noodles, fill your bowl with the best flavors created from plant based whole foods!
Vegan Noodle Miso Soup with Vegetables
Ingredients
- 6 cups water
- 8 teaspoons miso paste , I uses chickpea miso
- 1 teaspoon sesame oil optional, can use water
- 1 teaspoon chopped garlic
- 4 tablespoons soy sauce or tamari , I used low sodium (can also use coconut aminos, see note)
- 5 ounces mushrooms , sliced (any kind or a mix, I used shiitake)
- 8 ounces carrots , sliced (about 3 large)
- 10 ounces baby bok choy , chopped (about 2 heads)
- 1 ounce green onions , sliced (about 2)
- 16 ounces your favorite precooked noodles , I used pasta zero shiratake noodles (about 8 ounces of dry uncooked noodles)
- ½ cup diced extra firm tofu , optional
- 8 ounces spinach , optional
Instructions
- Mix ½ cup of the water (make sure it is warm) with the miso paste until the miso is dissolved. Set aside.
- Saute garlic in sesame oil or water in a soup pot over medium heat until soft, about 2-3 minutes.
- Add the soy sauce/tamari, mushrooms, carrots, bok choy, and onions into the pot. Cook until the veggies are softened, about 5 minutes.
- Add the rest of the water and tofu (if using). Bring to a boil, about 5 minutes.
- Add in the water miso mix, noodles and spinach (if using). Cook until spinach is wilted, about 2 minutes.
- Serve hot!
Notes
- You can sauté the garlic in a little bit of water if you are avoiding oil.
- I used chickpea miso for this soup, it’s a good option for a soy free version. Miso paste can be found at any health food store and some regular grocery stores.
- If you use coconut aminos instead of soy sauce it will have a sweeter end result.
- If noodles aren't already cooked, make sure to cook them according to package directions
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Katie
This was delicious with so many vegetables, tofu and noodles. The broth is creamy from the miso paste. The miso flavor that I used was soy. I had never had it before. To be honest, I added more miso paste than the recipe called for. I really love that flavor. My husband loved it so that's always a hit since he prefers more meat in his diet.
Sophia DeSantis
So happy you like it!! Glad you have something healthy for your husband that he likes!
Diane Grimes
I mad this and it wasn’t bad at all I did however add more Miso and my daughter & I liked it. I will be making this again.
Sophia DeSantis
Hi Diane! Glad you adjusted to meet the flavor you prefer!
Abbey
Unfortunately, I do not recommend this recipe. It was very bland, and we even added extra miso. It was a little better the second day, but still not nearly as tasty as other ramen recipes I've made.
Sophia DeSantis
Hi Abbey! This is definitely not bland to us, but if you're used to eating ramen with a lot of sodium it could perhaps feel bland. Since we are used to whole foods and real flavors versus the ramen you'd buy at the store or at most restaurants this is perfect for us. It has quite a bit of sodium already from the miso, so not sure more would help but if you prefer you can always up the miso or soy sauce. Either way hope you find something that works for you and thanks for trying!
Katie Westreicher
I made this yesterday and it was amazing!! I used rice noodles & followed the recipe exactly and will definitely make this again!!!
Sophia DeSantis
So happy you liked it Katie!! Thank you so much!
Sonya
This is a great healthy soup option and it was amazing! Not very difficult to make and my whole family enjoyed it. I'm looking forward to trying the brown rice miso as well! Thank you!
Sophia DeSantis
Awesome Sonya! So happy you liked it!! Let me know how you like the brown rice miso!
Sarah
I love all the noodles and veggies in this recipe! Makes it a filling meal!
Sylvia
Thank you again for a great healthy option. It has been very helpful to have made this soup and have leftovers in the fridge so that I have something to eat for a few days. Not a lot of zing but I have white miso so maybe that has something to do with it and I used onion instead of spring onion. Thanks!
veggiesdontbite
So happy you liked it Sylvia! It is meant to be more of a mellow flavored recipe, but you can definitely add more miso or some soy sauce or something to make it more savory if you prefer!
Juliana
Good recipe but I personally prefer a bit more flavor in the broth. I definitely think it's a good base to build off of though. Perhaps in the future I'll reduce the amount of water a bit add some seaweed and put the carrots in a bit longer the rest of the veggies since I just prefer them a tad more cooked. Overall a good recipe.
veggiesdontbite
Hi Juliana! Thanks so much! You can most definitely make this to fit what you like. We prefer a more mellow flavor but add more of the ingredients and less water to spice it up!
Lea
I've always thought it's not good to boil miso, so I sautee briefly whatever veggie I put in then add water to cook a bit. I add some of the hot soup liquid to miso and let it dissolve then add back to the pot
and let it heat gently to activate the miso. Do you feel it's better to do it before to get more of the
miso into the veggies without boiling?
Thanks!
Lea
veggiesdontbite
Hi Lea! Yes, from a health standpoint the probiotics in the miso will be affected if you boil it long since it is fermented. But from a flavor standpoint it is better to saute with the miso. However upon thinking about it, I like the health benefits of this better so I updated the recipe! Thanks for bringing it up!
Emily Kemp
This just sounds so comforting and healthy, love it!
Cheryl
This soup looks yummy and healthy! Is it ok to reblog your recipe? I made it private just in case. Thanks!
veggiesdontbite
Thank you so much Cheryl! Sure, feel free to reblog and link to my post!
Erlene
Yum. I love miso soup and especially love that you add all the veggies and noodles (I usually just eat with tofu and seaweed). Pinned for later.
veggiesdontbite
Thank you! I hope you enjoy it!
quiltykanuck
Very little beats home made miso soup! It looks amazing. If you liked the chickpea miso, you HAVE to try brown rice miso... So very good!
veggiesdontbite
Agreed, it's so yummy! I didn't know they made brown rice miso. I'll have to check it out. Thank you!!
quiltykanuck
The on I always buy is the brand Amano Miso. It,s organic. Now the brown rice one is the Genmai Miso, but it does contain some organic soy in it. But I know you can get soy free. But since you use tofu, I didn't think you'd mind. 🙂
veggiesdontbite
Nope, don't mind some soy if it's certified organic. I'm all about moderation and quality when it comes to soy 🙂 Thanks again!
quiltykanuck
Same here! You are welcome. I very much enjoy your recipes. 🙂
veggiesdontbite
Thank you!!
Dina
This is the most tasty miso soup I ever had. Delicious!
veggiesdontbite
Thank you! I'll make it for you again.
Laura
This looks so delicious! I love all of the veg!
veggiesdontbite
Thank you! It is very easy to make too!