I bought some miso for the first time over the holidays to make a vegan cheese ball for a family get together. As I was trying to think of ways to use the rest of the container, obviously miso soup came to mind. I’d never actually had miso soup before but thought I would attempt to make it (using this recipe but minus the mushrooms, obviously 😉 ). It was delicious and super easy to make so I decided to make my own variation.
After doing some research on the internet, most of the miso soup recipes I saw had either tofu or noodles. Since I am super indecisive and am in love with both tofu and noodles, I thought why not make a soup with both? So that’s what I did.
I also added broccoli, carrots, and spinach to make this soup filling enough to stand on its own as a meal. Overall, it’s an excellent lunch or dinner for these super cold winter days or to help a loved one get over a cold or the flu.
Let me know if you give this recipe a try. I’d love to know what you think!
- 5 ounces udon noodles
- 1 tablespoon vegetable oil
- 1/4 large onion, finely chopped
- 1 cup small broccoli florets
carrot,cut into thin ribbons (I used my vegetable peeler)
- 1 sheet
nori,cut into strips, optional
- 1/4 teaspoon ground ginger
- 2 tablespoons white miso paste
- 1/2 cup chopped spinach
- 1/4 cup cubed firm silken tofu
- Cook noodles according to package directions and set aside.
- Heat vegetable oil in a large saucepan over medium heat. Add onion, broccoli, and carrots and cook until soft, about 3-4 minutes.
- Add 4 1/2 cups water to the vegetables and bring to a simmer. Add the nori and ground ginger. Simmer for 5 minutes.
- To prevent clumps, place the miso in a small bowl and add a little hot water. Whisk until smooth and add to the soup. Add noodles, spinach, and tofu and cook for 5 more minutes.