Vegan Noodle Soup

Name: Vegan Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 200g ramen or udon noodles; 1.2L vegetable stock; 3 tbsp white miso paste; 2cm fresh ginger, minced; 3 cloves garlic, minced; 200g bok choy, halved; 200g mushrooms, sliced; 2 tbsp soy sauce; 1 tsp sesame oil; spring onions, nori and sesame seeds to serve; chilli oil to serve

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

Fry garlic and ginger in sesame oil until fragrant.

Add mushrooms and cook until golden.

Add stock and bring to simmer.

Dissolve miso in a ladle of hot stock, return to pot.

Add soy sauce and season.

Add bok choy and cook 2 minutes.

Cook noodles separately, divide between bowls.

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

Protein

5.7g

Fat

2.4g

Carbs

9.1g

Fiber

1.8g

Sodium

1995mg

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