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Vegan Miso Soba Noodle Soup Recipe

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Vegan Miso Soba Noodle Soup Recipe
Votes: 9
Rating: 4.44
You:
Rate this recipe!
Servings
Ingredients
  • 2 tbsp white Miso paste
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar or mirin
  • 1 tsp sesame oil
  • 4 cups vegetable stock
  • 2 tbsp finely chopping spring onions
  • 1 tsp freshly grated garlic
  • 1 inch ginger cut into long matchsticks
  • 2 tbsp vegetable oil
  • 5-6 in small Bok Choy washed and sliced in half lengthwise
  • 2 bundles buckwheat soba noodles 200 g
  • 3 shiitake mushrooms cleaned and thinly sliced
  • 1 cup Tofu cut into cubes
  • 2 tbsp toasted sesame seeds
  • 1/5 Nori sheet cut into thin stripes
  • 1 tsp black roasted sesame seeds
  • 1/4 tsp chili flakes
Servings
Ingredients
  • 2 tbsp white Miso paste
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar or mirin
  • 1 tsp sesame oil
  • 4 cups vegetable stock
  • 2 tbsp finely chopping spring onions
  • 1 tsp freshly grated garlic
  • 1 inch ginger cut into long matchsticks
  • 2 tbsp vegetable oil
  • 5-6 in small Bok Choy washed and sliced in half lengthwise
  • 2 bundles buckwheat soba noodles 200 g
  • 3 shiitake mushrooms cleaned and thinly sliced
  • 1 cup Tofu cut into cubes
  • 2 tbsp toasted sesame seeds
  • 1/5 Nori sheet cut into thin stripes
  • 1 tsp black roasted sesame seeds
  • 1/4 tsp chili flakes
Votes: 9
Rating: 4.44
You:
Rate this recipe!
Instructions
  1. Prepare the miso paste for the soup: add 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp sesame oil. Whisk together into a thick paste and then set aside.
  2. Cook the soba noodles according to package instruction. Rinse with cold running water and then set aside.
  3. In soup pot, heat the vegetable stock with medium high heat and bring it to boil. Then turn the heat to low, cover and let it simmer. Carefully take out a cup of soup and mix with the miso paste. Set aside
  4. Heat a frying pan with medium high heat. Add 2 tbsp of vegetable oil, then add ginger, spring onion and garlic, sautéed for a few minute until fragrant and soft, then add the shiitake mushroom slices and bok choy. Stir fry for about 5 mins, then add-8 mins or until the vegetables are cooked and soft.
  5. Add tofu and soba noodle into the simmering vegetable stock and cook further for 2 mins. Add the bok choy and shiitake mushroom mixture into the soup and then switch off the heat. Add in the diluted miso mixture into the soup and give it a stir until well mixed.
  6. Divide the soup and the noodles among the serving bowls, garnish with spring onions, nori stripes, chili flakes and toasted sesame seeds. Serve immediately.

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