Entrees, Vegan Food

Miso Noodle Soup (Vegan, Quick And Easy)

1 comment

Here’s a tasty vegan miso soba noodle soup recipe with tofu and veggies, perfect for a quick, nutritious, hot meal when you’re at home.


Its been chilly lately and my favourite lunch is this miso noodle soup! I love making crispy sesame tofu to go on top which adds such heartiness and extra protein. I also love cooking the bok choy separately in the tofu pan (rather than boiling it in the soup) because I love it slightly crispy, not mushy!

I hope you love this miso noodle soup as much as I do and if you make it, be sure to leave a rating and review!

Ingredient’s you’ll need:

  • Olive oil
  • Garlic
  • Ginger
  • Miso paste
  • Water or vegetable broth
  • Soba noodles (can also use rice noodles or udon noodles)
  • Vegetables like carrots, bok choy, mushrooms, green onion, broccoli, snow peas, cabbage, spinach (pick your favs)
  • Optional: extra firm tofu, cornstarch, sesame seeds
  • Optional: fresh herbs (I use Thai basil because I have waaaaaay too much growing – and its delicious!)

How to Make Miso Noodle Soup Instructions:

Sauté your garlic and ginger in a pot on medium heat. Add your veggies (I did carrot and mushrooms). Add your water or broth and miso paste, whisk to combine. Bring to a boil, then add the soba noodles and stir. Simmer until noodles are cooked. Taste and add any extra salt, soy sauce, seaweed, nori flakes or seasonings you like. If you are adding the tofu, toss firm tofu in cornstarch and sprinkle on some sesame seeds. Pan fry in olive oil until golden, Serve soup into bowls and top with tofu. It is best to add the tofu just before eating so it stays crispy as long as possible.

Frequently Asked Questions:

What is miso?

Miso is a fermented paste made from soy beans and barley or rice. Miso can be flavoured differently depending how long it has fermented.

What does miso taste like?

Miso is classified as an “umami” flavour. It is salty, and a bit tangy.

What are miso soup noodles made of?

The noodles in this recipe are soba noodles. You can also use rice noodles.

How do you make vegan miso soup from miso paste?

Miso soup is easy to make vegan, but it isn’t always vegan. 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. You can use water or vegetable broth to make it vegan.

Where can I buy miso?

You will definitely find it at your local Asian supermarket, but it can also be found at most major grocery stores or natural food stores in the international aisle. Sometimes it will be in the fridge section next to the tofu and tempeh.

Miso Soup History:

Miso soup originates from China, but was said to be introduced to Japan by Buddhist priests. Using fermented mixtures of salt, grains and soybeans was a key way to preserve food during warmer months at the time, and this practice formed the backbone to miso-making.

Storage Tips:

Store the soup in an airtight container in the fridge for up to 3 days. For best results, store the tofu and noodles separately from the broth. You can freeze the broth for up to 3 months. It is best to freeze without the noodles and add them in fresh when reheating.

Looking for more soup recipes?

Herb Meatball and Dumpling Soup

Potato Leek Soup with Smoky Chili Oil + Chewy Croutons

Easiest Ever Homemade Tomato Soup

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Miso Noodle Soup (Vegan, Quick And Easy)

  • Author: Liv B
  • Total Time: 30 minutes
  • Yield: 3-4


Here’s a tasty vegan miso soba noodle soup recipe with tofu and veggies, perfect for a quick, nutritious, hot meal when you’re at home.


  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 inch knob of fresh ginger, minced
  • 1 small carrot, thinly sliced
  • 5 mushrooms
  • 2 tsp miso paste
  • 4 cups water or low-sodium vegetable broth
  • 100g soba noodles
  • 1 head Shanghai baby bok choy, chopped
  • optional: soy sauce, seaweed, fresh herbs

Crispy Sesame Tofu:

  • 1/2 block firm tofu
  • 2 tbsp corn starch
  • 1 tsp sesame seeds
  • oil for frying


  1. In a pot on medium heat, add the oil, garlic and ginger. Saute a few minutes until fragrant.
  2. Add the carrot and mushrooms and cook a few more minutes. You can also add the bok choy or whatever other veggies you like, or pan fry them and add at the end.
  3. Add the broth and miso, whisk to combine. Bring to a simmer.
  4. Add noodles, let simmer until cooked. Taste and add a splash soy sauce, some seaweed or any other seasonings you like.
  5. Meanwhile, toss the tofu in the cornstarch and sesame seeds. Heat a frying pan to medium heat, then add a few tbsp oil and the tofu and cook about 10 minutes, stirring frequently, until golden on all sides. Add in the bok choy if you didn’t add it earlier and cook a few minutes until softened slightly.
  6. Serve soup into bowls, add tofu and bok choy and enjoy immediately.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

One Comment

  1. This looks like a great start to a meal. Will have to try this, but am curious which miso did you use? I have both white miso and an amber colored miso.

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