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Vegan Miso Soup

Serves 6

10 mins prep

15 mins cook

25 mins total

I love making this Vegan Miso Soup when I need something warm, nourishing, and easy. It comes together in just 30 minutes with tender mushrooms, crisp bok choy, carrots, tofu, and hearty noodles, all simmered in a rich miso broth with garlic and soy sauce for deep, savory flavor!

2 servings

2 cupwater

2 ⅔ tspmiso paste, I uses chickpea miso

⅓ tspsesame oiloptional, can use water

⅓ tspchopped garlic

1 ⅓ tbspsoy sauce or tamari, I used low sodium (can also use coconut aminos, see note)

1 ⅔ ozmushrooms, sliced (any kind or a mix, I used shiitake)

2 ⅔ ozcarrots, sliced (about 3 large)

3 ⅓ ozbaby bok choy, chopped (about 2 heads)

⅓ ozgreen onions, sliced (about 2)

5 ⅓ ozyour favorite precooked noodles, I used pasta zero shiratake noodles (about 8 ounces of dry uncooked noodles)

⅕ cupdiced extra firm tofu, optional

2 ⅔ ozspinach, optional

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Mix 1/2 cup of the water (make sure it is warm) with the miso paste until the miso is dissolved. Set aside.

Saute garlic in sesame oil or water in a soup pot over medium heat until soft, about 2-3 minutes.

Add the soy sauce/tamari, mushrooms, carrots, bok choy, and onions into the pot. Cook until the veggies are softened, about 5 minutes.

Add the rest of the water and tofu (if using). Bring to a boil, about 5 minutes.

Add in the water miso mix, noodles and spinach (if using). Cook until spinach is wilted, about 2 minutes.

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Serve hot!
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