Good morning everyone! Err, or maybe it’s afternoon/night depending on where you are. I have been wanting to make a vegan miso soup for ages but it’s been repeatedly pushed aside in favour of other dinner dishes I have made before. Probably because I already know it will be delicious and I am hesitant to make something completely new without any prior knowledge. So I did what any 21th century teenager would do, and took to the internet. Countless of posts later, I felt like I had a rather well-rounded idea of what I wanted my miso soup to entail.
Most importantly was vegetables. Plenty of fresh, nutritious, delicious and colourful vegetables. I decided on carrots, green onion, red and yellow bell peppers, as well as some fresh mushrooms. I also wanted to make sure to use natural seasoning where I could, so I opted for using fresh minced ginger and garlic.
Now from what I gathered, traditionally you would add in firm tofu as well. But as it happens, I have never been a fan of firm tofu. I know you are supposed to season it properly since it has a rather neutral taste, but I’ve still not gotten around to use it often. That said, I very much enjoy using silken tofu in savoury sauces and casseroles; my favourite these days being the Leek & Mushroom Quiche.
But without further ado, here is the recipe for today!
Vegan Miso Vegetable Soup Ingredients:
- 8 cups vegetable broth (make sure it’s vegan and low-sodium if desired)
- 2 cups water
- 250 grams dry buckwheat soba noodles (or other gluten-free noodles)
- 1 1/2 cup thinly sliced mushrooms
- 1 medium sized bell pepper, chopped into small matchsticks *
- 1 cup carrots chopped into small matchsticks
- 1 cup frozen shelled edamame *
- 1/3 cup sliced green onions
- 2 tbsp brown vegan miso paste *
- 1 tbsp minced fresh ginger
- 4 cloves of garlic, minced
- Heat up the vegetable broth, water and miso paste in a large soup pot. Prepare the vegetables as specified above. Add them to the pot and let simmer for 5 minutes before adding the noodles. Cook according to the package; for me that was only 3 minutes. Taste and add in a bit more miso paste if desired.
Serve warm. Any left-overs can be re-heated within the next day.
Additional notes (*):
I like to use half and half of red and yellow bell pepper for added colour. You can of course stick to one kind if you want.
I use Clearspring’s Organic Brown Rice Miso Paste. Any similar brand will do perfectly, just make sure it’s vegan!
The defining factor that won me over completely was the easiness of the dish. It will be ready on the table in 20 minutes tops and it is still so wholesome and nutritious. Nothing beats a quick delicious and healthy dish, right? I hope you enjoyed this recipe and be sure to let me know your thoughts.