Updated: Feb 14
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.
If you enjoyed this recipe, why not try my Scrambled Tofu recipe?