Simple Vegan Miso Noodle Soup (7 Ingredients) - The Simple Veganista (2024)

Healthy and delicious, this immune-boosting vegan Miso Noodle Soup with Tofu is easy to make with 7 simple ingredients and is ready in just 15 minutes!

I love a good miso soup, which is why I have a few in the recipe collection, like thisRoasted Garlic Miso Soup, Soba Miso Soup, Carrot Miso Soup,and Red Hot Miso Soup. All are easy to make and absolutely delicious!

This nourishing vegan Miso Noodle Soup with Tofu is another great addition and perfect when you’re feeling under the weather. Many people, at least here in the U.S., think of chicken noodle soup as the soup to sip on when you are not feeling well, but miso noodle soup is even better for you!

Miso is the immune system’s best friend. Its fermenting process makes it so valuable to a healthy diet. Fermented foods flourish with healthy bacteria that help support and aid the digestive tract. It’s also abundant with antioxidants, essential minerals, and healthy proteins.

So whether you’re feeling great or under the weather this miso noodle soup is a great vegan soup to have on the meal rotation!

Ingredients You’ll Need

In this recipe, miso, noodles, tofu, carrots, and seaweed are combined to create a simple miso noodle soup that you can enjoy any time of the day.

Here is everything you will need:

Noodles

Any Asian-style noodle will work well here – udon, ramen, soba, mung bean thread, or rice noodles. I’ve used thick and hearty precooked packet of udon noodles here, minus the flavoring, found in the refrigerated section of my local grocery store by the tofu. All the dried noodles can be found in the Asian section and some in the pasta section of your local grocery store. Alternatively, all the noodles mentioned can be found at your local Asian grocery store.

Miso

When choosing miso, go with your favorite type. I’ve used white miso here, but yellow and red miso would be great, too. Even a combo of miso paste works. White miso is the mellowest, yellow miso is a little bolder, and red miso is the boldest of them all. Here’s a nice guide from The Kitchn on ‘What’s the Best Type of Miso for Miso Soup‘. I personally love them all!

Healthy Tip:To keep the nutritional integrity of the miso intact, it should never be boiled. It won’t lose its flavor if you do, but it will harm the healthful benefits. Always gently warm miso in liquid over medium-low heat. We want to keep the healthy bacteria intact.

Seaweed

I cut slivers of a nori sheet (super simple and doesn’t need to be soaked). You can also use wakame, dulse, or kombu. Seaweed comes in flakes or pieces. Depending on what kind you choose you may need to soak it a bit. If using pieces, soak the seaweed to soften and then slice. Sometimes I crumble wakame into small pieces and add to the soup when heating (this way I don’t need to cut it, the pieces are small enough even after expanding). Soaking the seaweed in the soup while cooking will add a nice flavor to the soup base. Remove the seaweed with tongs, slice it, and place it back into the soup.

Tofu

In this miso noodle soup recipe, use soft, firm, or extra-firm tofu. I always suggest using non-GMO and preferably organic whenever possible. Tofu is really cheap and organic tofu is only a few cents more per carton – so why not go for the organic!

Vegetables

I simply used scallions and shredded carrots. They taste great fresh, so I usually just add them at serving, but you can warm them in the miso soup to soften if you like as I’ve done in this recipe.

How To Make Vegan Miso Noodle Soup

• Cook the noodles according to the package directions. If using precooked noodles, skip this step.
• To make the miso soup, gently warm the water/broth and miso paste over medium-low, stirring occasionally, until the miso has dissolved. If using seaweed, add it to the soup.
• Add cubed tofu, scallions and carrots, and cooked noodles, continue cooking until warmed through.

That’s it, perfectly simple and delicious!

Now your soup is ready to enjoy – cheers to the simple life! :)

Adjusting For Dietary Restrictions

• Gluten-free: To make this miso noodle soup gluten-free, use soba or rice noodles.
• Grain-free: Stick with 100% soba noodles (buckwheat is a seed, not a grain). My favorites are these King Soba Noodles (affiliate link).
• Soy-free: Use chickpea miso or brown rice miso. Omit the tofu.

Serving Suggestions

This soup is filling enough to serve alone but is even more hearty with a side. Here are a few of my favorite options:

• Serve with Vegan Kimchi, either on the side or add some right in the soup
• Serve with a bowl of white rice, brown rice, or black rice.
• Pair with Raw Vegan Sushi Rolls or Avocado Cucumber Sushi Rolls.

More Easy Soup Recipes!

• Simple Vegan Pho
• Vegan Asparagus + Red Lentil Soup
• Hearty Chickpea Noodle Soup
• Carrot Miso Soup
• Pasta Bean and Kale Soup
• Roasted Vegetable Miso Soup + Soba Noodles

If you try this easy miso noodle soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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