katheats.com
Miso Noodle Soup
Miso Noodle Soup is a simple to make and full of flavor! It's a hearty, comforting and nutrient-dense meal for cooler weather and is also vegan and gluten-free.
Prep
10 min
Cook
10 min
Total
20 min
Serves
4
Instructions
- 01
Drain tofu and wrap in a large clean towel with something heavy on top (like a cast iron skillet or thick cookbook!). Let rest for about 10 minutes then chop into small cubes.
- 02
Meanwhile, heat sesame oil in a large stock pot or dutch oven over medium heat. Add vegetables and sauté for 2-3 minutes. Add garlic and cook an additional minute until fragrant.
- 03
Pour in broth + two cups of water then bring to a boil. Drop in the soba noodles and stir. Cook for 2-3 minutes.
- 04
Add tofu cubes, mushrooms, spinach, nori and tamari. Cook for another 2-3 minutes until noodles are cooked. Turn off heat.
- 05
Temper the miso with about 1/4 cup of the hot broth and stir into the soup.
- 06
Portion into bowls and top with avocado slices, sriracha and extra nori if desired.
Nutrition
per serving · 1 serving
- Calories
- 405
- Protein
- —
- Carbs
- —
- Fat
- —
Variations & swaps
Simple Ingredient Swaps
- As usual, you can customize this soup as much or as little as you want.
- Try different vegetables (like cabbage, kale, or broccoli)
- Swap the soba noodles for whole wheat spaghetti (or use cooked brown rice)
- Use fresh mushrooms instead of dried
- Omit the nori if you can’t find it.
- Try chicken if you prefer animal protein over the tofu.
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