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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Miso Veggie Noodle Soup

    Published: Jan 18, 2017 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Miso Veggie Soup

    With January in full swing, the cold and dreary days of winter have officially settled in. My body is constantly craving foods that are comforting and warming, yet at the same time I want dishes that are a bit on the lighter side after indulging in holiday treats.

    Which is where this miso veggie noodle soup comes into play. It’s naturally low in calories, but still hearty enough to fill you up. The soup is packed with plenty of veggies, like carrots, mushrooms and broccoli, along with slurpable noodles to add just a bit more bulk. There’s some garlic and ginger to boost the flavor, and an easy broth made with just two ingredients: water and miso paste.

    It’s simple, nourishing and soothing - perfect for when you are feeling run down or trying to fight off a dreaded winter cold!

    Miso Veggie Soup

    These days you can find miso paste in many mainstream grocery stores (often in tubs in the refrigerated section). But if your local store doesn’t carry it, you can try ordering online or checking out an asian market. I like to use white miso paste in this recipe, but you can also use red, which has a slightly stronger flavor.

    As far as the pasta, go with whatever you prefer. I decided to use udon noodles, but both soba and brown rice would be excellent here as well. Additionally, feel free to experiment with the amount of noodles in your soup. I personally like to use about four ounces of noodles so they are more of an accent, but adjust to your own taste!

    Miso Veggie Soup

    Miso Veggie Noodle Soup

    This light yet hearty miso veggie soup filled with carrots, mushrooms, broccoli and udon noodles. 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Course: Main Course, Side Dish
    Cuisine: American, Asian
    Diet: Vegan, Vegetarian
    Keyword: Miso Veggie Noodle Soup, vegan noodle soup, vegetarian noodle soup
    Servings: 4 servings
    Calories: 230kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion chopped
    • 2 medium carrots peeled and chopped
    • 4 ounces baby bella mushrooms sliced
    • 3 cups bite-sized broccoli florets
    • 4 cloves garlic minced
    • 1 1-inch piece fresh ginger, grated
    • 5 ½ cups water
    • 5 tablespoons white miso paste
    • 1 5 ounce bag fresh baby spinach leaves
    • 4 to 8 ounces udon noodles cooked according to package directions, drained and rinsed well
    • Lime wedges and red pepper flakes for serving
    US Customary - Metric

    Instructions

    • Add the olive oil to a large stockpot set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until softened. Add in the carrots, mushrooms and broccoli, and cook for another 3 minutes, until the vegetables are softened. Add in the garlic and ginger and cook for 30 seconds, until fragrant. Pour in the water and bring the mixture to a simmer. Continue to simmer, adjusting the heat as needed, for about 8 to 10 minutes, until the veggies are all tender.
    • Carefully ladle ½ cup of the liquid into a small bowl. Whisk in the miso paste until combined. Add the miso mixture, in addition to the spinach, back to the pot. Turn the heat to low and continue to cook for about 1 minute, stirring frequently, until the spinach is wilted. Remove from the heat.
    • Divide the cooked noodles among four bowls. Ladle an equal amount of the soup into each of the bowls. Serve with lime wedges and red pepper flakes, if desired.

    Nutrition

    Calories: 230kcalCarbohydrates: 37gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1196mgPotassium: 546mgFiber: 6gSugar: 8gVitamin A: 5563IUVitamin C: 66mgCalcium: 81mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews miso, noodles, soup

    Reader Interactions

    Comments

    1. Aleeha says

      January 18, 2017 at 1:45 pm

      This is like the healthy version of those instant noodles packets... I'm all about it!
      Aleeha xXx
      http://www.halesaaw.com/

      Reply
      • Ashley Jennings says

        January 20, 2017 at 9:52 am

        Thanks!

        Reply
    2. Hannah Teson says

      January 19, 2017 at 12:20 am

      Ooooh I love soups like this! Just full of noodles and veggies with a perfect and warming broth. Yours looks especially wonderful 🙂

      Reply
      • Ashley Jennings says

        January 20, 2017 at 9:51 am

        Me too! And thank you!

        Reply
    3. Sandi Swiss says

      March 03, 2017 at 11:38 pm

      Just made this tonight, and made some veggie substitutions to avoid grocery shopping. It was tasty. Great recipe.

      Reply
      • Ashley Jennings says

        March 15, 2017 at 2:49 pm

        So glad you enjoyed it Sandi!

        Reply
    4. Linda says

      January 06, 2018 at 3:30 pm

      If you make this recipe for one is it best to add the miso with each individual serving?
      This looks so delicious! I can't wait try it! Thank you.

      Reply
      • Katie Trant says

        January 17, 2018 at 8:27 am

        Hi Linda, yes, I think you would do best to add the miso to each individual serving.

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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