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Vegan Noodle Soup
A warming vegan noodle soup, built on miso and fresh ginger with a mix of seasonal vegetables, simple and restorative.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegan
Ingredients
200gramen or udon noodles
1.2Lvegetable stock
3 tbspwhite miso paste
2cmfresh ginger, minced
3 clovesgarlic, minced
200gbok choy, halved
200gmushrooms, sliced
2 tbspsoy sauce
1 tspsesame oil
spring onions, nori and sesame seedsto serve
chilli oilto serve
Instructions
1
Fry garlic and ginger in sesame oil until fragrant.
2
Add mushrooms and cook until golden.
3
Add stock and bring to simmer.
4
Dissolve miso in a ladle of hot stock, return to pot.
5
Add soy sauce and season.
6
Add bok choy and cook 2 minutes.
7
Cook noodles separately, divide between bowls.
8
Ladle broth and vegetables over noodles. Top with spring onions, nori, sesame and chilli oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
71
Protein
5.7g
Fat
2.4g
Carbs
9.1g
Fiber
1.8g
Sodium
1995mg
Reviews
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★★★★★
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