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.
Servings 4 Servings
Calories 405kcal
Ingredients
- 2 tbsp sesame oil
- 1 carrot julienned
- 1/2 bell pepper julienned
- 2 cloves garlic minced
- 4 cups vegetable broth
- 16 ounces extra-firm tofu drained and cubed
- 6 ounces soba noodles
- 1 sheet dried nori cut into strips
- 1/2 cup dried mushrooms chopped
- 3 ounces baby spinach
- 1 tbsp tamari
- 1/4 cup miso
- 1 avocado sliced
Instructions
- 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.
- 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.
- Pour in broth + two cups of water then bring to a boil. Drop in the soba noodles and stir. Cook for 2-3 minutes.
- Add tofu cubes, mushrooms, spinach, nori and tamari. Cook for another 2-3 minutes until noodles are cooked. Turn off heat.
- Temper the miso with about 1/4 cup of the hot broth and stir into the soup.
- Portion into bowls and top with avocado slices, sriracha and extra nori if desired.
Notes
- This soup is best enjoyed immediately. Store any leftovers in airtight containers in the refrigerator for up to one day.