Updated: Feb 14, 2021
This vegan Miso Soup is salty, savoury and so satisfying when all you want is a hot, brothy, soupy lunch. This Miso Soup showcases ginger, garlic, mushrooms, udon noodles and black kale. Super nutritious and a great way to get your iodine fix, which is super important on a vegan diet.
Prep Time: 10 mins
Serving: Feeds 2 or 1 very hungry person
1 Tbsp Miso Paste
1/2 cup of Black kale, roughly chopped
1 red chilli, diced
1/2 tsp freshly grated ginger
2 garlic cloves, crushed or finely chopped
1 pint of boiling water
5 Chestnut mushrooms, sliced
1 Tbsp liquid aminos or dark soy sauce
2 Spring onions, sliced diagonally
2 Nori sheets chopped into strips (a great source of iodine!)
50g Udon noodles or Soba Noodles
In a large pot, combine the miso paste (ensure it's a vegan version which doesn't contain any fish) and the boiling water and whisk the two together over a low to medium heat.
Add the garlic and ginger and the sliced mushrooms. Add the soy sauce, red chilli, noodles and sliced nori sheets. Simmer on a low to medium heat until the noodles are al dente (do not let it boil, there are delicate flavours in there!)
For the last 3 mins, add the black kale and the spring onions and stir.