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Miso Soup

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. Once the kale has wilted slightly, serve in deep soup bowls and enjoy.

H x

If you enjoyed this recipe, why not try my Scrambled Tofu recipe?

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