Vegan Veggie Miso Soup
This easy-peasy soup is a wintertime comfort food favorite. I’ve always loved miso soup, but this loaded veggie version will certainly fill you up and makes a whole meal. We used to be big on homemade chicken noodle soup and this has definitely become our go-to replacement. This vegan veggie miso soup recipe is such a quick and simple soup we often prepare it at lunchtime too.
At our house, we use Cold Mountain Mellow White Miso for this soup as it is my absolute favorite miso paste. It is reasonably priced and has a delicious flavor. We use mellow white miso paste in everything from salad dressings to grilling marinades. It is probably our number one condiment.
As for mushrooms shiitakes work well and are readily available but we have really enjoyed trying new mushrooms and trumpets work really well in this vegan veggie miso soup recipe. They are almost creamy in texture once cooked and have a very mild flavor. Our local organic grocery store keeps increasing their variety of mushrooms and the kids have really enjoyed trying them all!
Here in the U.S., Costco carries the Lotus brand millet and brown rice ramen. They are delicious and much more nutritious than regular ramen. Plus I love that I’m able to buy them in bulk since we are always feeding at least 4 at our house.
Our local organic grocery store, Natural Grocers, carries daikon radish almost year-round, but if you cannot find daikon radish, substituting with regular red radishes works well too. Speaking of substituting, I’ve been known to throw in some kale in lieu of baby bok choy as well and it certainly works. Use what you’ve got!
Vegan Veggie Miso Soup
A super simple vegan vegetable soup, great for a cold winter day. This miso broth soup is loaded with veggies: shallots, daikon radish, carrots, mushrooms, bok choy, and peas. Plus it has tofu for extra protein. Yum!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Healthy
- Diet: Vegan
Ingredients
- 4 cups of water
- 1/2 cup of mellow white miso paste
- 1 shallot, peeled and thinly sliced
- 1 daikon radish, chopped
- 1 carrot, chopped
- 2 cups of mushrooms (trumpets or shiitakes), sliced
- 1 baby bok choy
- 1/2 cup of extra-firm tofu, cubed
- 2 ramen noodle cakes ( (Lotus foods millet and brown rice ramen)
- 1/2 cup of frozen peas
Instructions
- Add water and miso paste to a 3-quart pot. Whisk until the miso paste is mixed.
- Add shallot, daikon radish, carrot, and mushrooms. Cook for about 8 minutes on high.
- Add bok choy, tofu chunks, and ramen. Turn heat down to low and cook until ramen noodle cakes start to break apart approximately 2-4 minutes.
- Add the frozen peas.
- Serve hot with chopsticks and a soup spoon.
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Cheers,
Erica
