Vegan Noodle Miso Soup with Vegetables (2024)

Who doesn't need a vegan dinner recipe done in under 30 minutes?! Much like my vegan coconut curry soup, this vegan miso soup with noodles is the perfect healthy meal choice for busy families!

Is miso soup vegan?

It can be, but it isn't always! When it comes to miso soup the things you should look out for are seafood and egg. Many versions of miso soup use dashi (which can contain fish) to create the broth. Some even use chicken or fish stock for the broth.
Kombu dashi is made from seaweed and can be used to make a vegan miso soup. You can also simply mix miso paste with water, seasonings, and loads of other ingredients like this healthy miso soup recipe with vegetables!

Is miso vegan?

Yes, miso itself is vegan. The Japanese condiment is made with soybeans, salt, koji, and occasionally other ingredients to create a flavorful fermented paste. By making miso noodle soup from miso paste you can ensure the recipe is entirely vegan!

Is miso soup vegetarian?

Similar to above, sometimes yes. Make sure you're enjoying vegetarian miso soup by asking if there are any ingredients you'd like to avoid.

How healthy is miso soup?

Miso soup is a great addition to a healthy diet. It can be filled with a variety of veggies which is an important part of a wholesome meal. Miso is also fermented and very soothing to your belly and provides your digestive system with good bacteria.

What does miso taste like?

Ingredients

6 cups water
8 teaspoons miso paste , I uses chickpea miso
1 teaspoon sesame oil optional, can use water
1 teaspoon chopped garlic
4 tablespoons soy sauce or tamari , I used low sodium (can also use coconut aminos, see note)
5 ounces mushrooms , sliced (any kind or a mix, I used shiitake)
8 ounces carrots , sliced (about 3 large)
10 ounces baby bok choy , chopped (about 2 heads)
1 ounce green onions , sliced (about 2)
16 ounces your favorite precooked noodles , I used pasta zero shiratake noodles (about 8 ounces of dry uncooked noodles)
½ cup diced extra firm tofu , optional
8 ounces spinach , optional

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Instructions

Mix ½ 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.
Serve hot!

Notes

You can sauté the garlic in a little bit of water if you are avoiding oil.
I used chickpea miso for this soup, it’s a good option for a soy free version. Miso paste can be found at any health food store and some regular grocery stores.
If you use coconut aminos instead of soy sauce it will have a sweeter end result.
If noodles aren't already cooked, make sure to cook them according to package directions

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 98kcalCarbohydrates: 12gProtein: 8gFat: 2gSaturated Fat: 1gSodium: 795mgPotassium: 462mgFiber: 3gSugar: 4gVitamin A: 12009IUVitamin C: 36mgCalcium: 146mgIron: 2mg

Nutrition and metric information should be considered an estimate.

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