Vegetable Miso Soup with Tofu & Rice Noodles

Vegan Miso Soup Follow Me on Pinterest

It took me a few days longer than I would have liked, but I finally have that miso soup recipe I promised you. This is basically what I’ve subsisted on for the last several weeks. Well, soup and copious amounts of almond butter and raw cacao powder (in everything, including almond butter). What I would have given for a big piece of chocolate cake this last week. Actually, what I would give for a piece of chocolate cake right now…

Instead, I’m trying to ignore that nagging craving for cake and also my noisy neighbors who are using the Boston Marathon as an excuse to play beer pong all day on a Monday. I am so old and so not amused. And apparently so distracted today, because this post is supposed to be about soup.

Vegetable Miso Soup Follow Me on Pinterest

I live for miso soup whenever I go out for Japanese food, but I only recently started making it at home. My version is probably far from traditional, and it’s also hearty enough to be enjoyed as a main meal thanks to the tofu and rice noodles. It’s easily adaptable to your favorite add-ins and comes together in just thirty minutes, which is about the time I max out on cooking dinner during the week.

Bonus: it also makes for really good leftovers so you can use that thirty minutes of meal prep the following day to make yourself some damn chocolate cake.

Miso Soup with Rice Noodles Follow Me on Pinterest

Vegetable Miso Soup with Tofu & Rice Noodles
Recipe type: Soup
Serves: approximately 6
  • 4 C. Vegetable Stock
  • 2 C. Water
  • 2 Carrots, julienned
  • 1 Small Onion, thinly sliced
  • 4 oz. Shiitake Mushrooms, sliced
  • 15 oz. (1 Block) Tofu, drained and chopped
  • ⅓ C. Miso (I used Eden Foods Genmai Miso)
  • 2 Sheets Nori Seaweed, cut into bite-sized strips
  • 10 oz. Rice Noodles, cooked
  • Bean Sprouts for Topping (optional)
  1. In a large pot, add the vegetable stock, water, carrots, and onion and bring to a boil over high heat.
  2. Just before the broth boils, add the mushrooms and continue to cook over high heat for an additional 1-2 minutes.
  3. Once boiled, reduce the heat to a simmer and add the tofu. Continue to cook for 3-5 minutes until the tofu is hot and the vegetables are tender.
  4. Stir in the miso paste until no lumps remain.
  5. Add the seaweed and simmer for another 2 minutes.
  6. Serve over the rice noodles and top with a handful of bean sprouts if you like!
I used firm tofu in the photographs, but silken also works well. Use whichever style you prefer! For the seaweed, you can also use dried wakame. I used nori simply because it's what I had on hand.


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