Description
This simple, 7 ingredient miso noodle soup with tofu is healing, comforting and delicious! It’s naturally vegan and so healthy!
Ingredients
Scale
- 1 package (9 oz) noodles (udon, soba, ramen, mung bean or rice noodles) or 2 packages (7 oz) fresh udon noodles
- 5 cups of water
- 4 – 5 tablespoons miso
- 14 oz organic tofu (firm or extra-firm), cut into 1/2 inch cubes
- 1 nori sheet, cut into slivers or small handful of wakame or dulse
- 1 cup shredded carrots
- 2 – 3 scallions, thinly sliced
Instructions
- Cook Noodles: Cook noodles according to package directions and set aside. If using the precooked or fresh noodles, simply add to the soup to warm through.
- Heat Soup: In a medium size pot, add water and miso, gently heat over medium-low, stirring occasionally, until miso has dissolved. If using a seaweed that needs to be soaked, add it with the soup. Remove the seaweed with tongs, slice and place back into the soup.
- Combine: Add tofu and noodles to the pot, continue to cook until warmed through.
- Serve: Using tongs, place noodles in individual bowls. Ladle in the soup broth and tofu cubes. Add the shredded carrots, scallions and nori slivers over top and give a good stir.
Notes
Gluten-free: To make this miso noodle soup gluten-free, use 100% soba or rice noodles. Grain-free: Use 100% soba buckwheat noodles. Soy-free: Use chickpea miso or brown rice miso and omit the tofu.
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Entree
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 0 mg