If there is one soup that never gets old regardless of the season, it’s miso soup! At restaurants you’ll typically find it’s mostly broth, a few cubes of tofu, a few shiitake mushrooms, and a piece of seaweed lol. Basically minimal ingredients altogether. In addition you’ll find tons of sodium and even MSG, so needles to say, I love to make it myself..
because it’s just so easy and so good!!
The traditional soup doesn’t call for noodles, but I love to always take a modern approach with recipes and I pack mine with soba noodles. By adding the noodles you’re creating more texture, making the soup more filling so you’re not searching for something to eat moments later, and it makes more portions.
What’s fab about this soup, is everything! It has minimal ingredients, is affordable, packs plant protein, nutrients from the seaweed and shiitakes, has texture, more flavor, is more filling with the noodles, perf for any season, can easily be made in bulk, and is hands down one of my favorite soups!
If you need that staples soup to add to your collection, this vegan Miso Soup with soba noodles is one you’ll want to keep around for a long time!
Bring a pot of water to a boil. Add the soba noodles, and cook for about 4 minutes, until tender. Drain; set aside in a bowl of cool water.
In a large stock pot, heat the oil over medium heat. Add the mushrooms and green onions, season with sea salt, and cook until the mushrooms are soft. Add the garlic, ginger, miso, and cook for and additional 2-3 minutes.
Add the broth, water; and soy and bring to a boil. Reduce the heat to a simmer. When ready to serve add the cubed tofu, noodles, seaweed, and garnish with scallions and sesame seeds.