Description
A rich and savory vegan noodle soup featuring a creamy broth made from miso paste and toasted sesame flavor.
Ingredients
Scale
- 8 oz dried ramen or udon noodles
- 1 block (14 oz) firm or silken tofu
- 4 cups vegetable broth
- 1/4 cup white or yellow miso paste
- 3 tablespoons tahini or sesame paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon neutral oil (like canola or grapeseed)
- 1 cup chopped mushrooms (shiitake or cremini)
- 1/2 cup chopped green onions, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- Optional: 1 cup chopped spinach or bok choy
Instructions
- Cook the noodles according to package directions. Drain them and set aside.
- Prepare the creamy base: Drain the tofu well. Place the tofu, vegetable broth, miso paste, tahini, soy sauce, rice vinegar, sesame oil, ginger, and garlic into a high-speed blender. Blend until completely smooth and creamy.
- Heat the neutral oil in a large pot or Dutch oven over medium heat. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 5 to 7 minutes.
- Pour the blended soup base into the pot with the mushrooms. Heat the soup gently over medium-low heat, stirring often. Do not allow the soup to boil once the miso is added, as this can diminish its flavor.
- If using spinach or bok choy, stir it into the soup now and cook until wilted, about 1 to 2 minutes. Taste the broth and adjust seasoning with more soy sauce or vinegar if needed.
- Divide the cooked noodles among serving bowls. Ladle the hot creamy miso sesame broth over the noodles.
- Garnish each bowl with sliced green onions and toasted sesame seeds before serving immediately.
Notes
- For an extra deep sesame flavor, toast your sesame seeds lightly in a dry pan before using them as a garnish.
- If you cannot find tahini, use cashew butter as a substitute for creaminess, though the flavor profile will shift slightly.
- Use gluten-free noodles and tamari to make this recipe gluten-free.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 950
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 7
- Protein: 25
- Cholesterol: 0