Make this easy Gluten-Free & Vegan Vegetable Noodle Miso Soup for dinner tonight! It’s simple to make in under 30 minutes and irresistibly delicious. You can customize the soup with whatever vegetables you have on hand.
Despite warming temperatures and sunny, 70°F days here in San Diego…I’m still always craving hot, steamy soup. It never truly gets cold here, but all year long, I eat soup like it does. Especially right now – I’ve been battling a cold, and this Vegetable Miso Noodle Soup has been on repeat.
I’ve been sharing more and more of my favorite savory recipes on here (like this Vegan Caesar Salad and this Broccoli Chickpea Curry). Mostly, because whenever I’d share them on my Instagram stories, everyone wanted to know what I was making! It brings me so much joy to share them with you, too.
I hope you’ve been enjoying seeing my savory favorites as much as the sweets! These are the meals I eat on a more regular, day-to-day basis, so it feels like giving a glimpse into my life to share them with you. Though I can’t say I love photographing savory foods as much as sweet, it’s definitely been growing on me :)
On to the Vegetable Miso Noodle Soup!
This Vegetable Miso Noodle Soup is SO easy to make – it takes under 30 minutes and is super filling and delicious. You can also customize with what you’ve got on hand. But first, let’s talk about what’s in it!
- Toasted Sesame Oil: I love the delicious savory aroma and flavor of this oil! We use it here to saute our aromatics in.
- Green Onion: we split the green parts and the white parts for this recipe – sauteing the white parts, and saving the green parts to garnish at the end.
- Freshly Grated Ginger: the ginger adds a beautiful spice to the soup and smells so good! I always add extra when I’m sick.
- Fresh Garlic: it’s garlic! Need I say more? Ditto the above about adding more when I’m sick.
- Vegetable Broth: any vegetable broth will do (or even a meat broth if you’re not vegan) but I like using mushroom broth best here.
- Miso Paste: this adds so much beautiful umami flavor! Either white or chickpea miso works here – I typically have chickpea miso on hand.
- Vegetables: any combination of your favorite veggies works well for this recipe! This varies with what I’ve got around, but my favorite add-ins are mushrooms, edamame, carrots, & broccoli. A veggie stir fry mix works well, too.
- Tamari: this wheat-free version of soy sauce adds an extra depth of flavor. You could use soy sauce or coconut aminos, if preferred!
- Maifun Brown Rice Noodles: these are my favorite noodles for this soup! They’re thin, similar to angel hair pasta, and cook SO quickly. Any rice noodles will do the trick, though. You could also skip the rice noodles and add vegetable noodles, too!
I hope that you love this quick & easy recipe for Vegetable Miso Noodle Soup as much as I do! It’s a staple in my house and I love having a container prepped and ready in the fridge for a quick lunch. Enjoy, and let me know your thoughts if you decide to try it! Remember to tag me on Instagram @bakeritablog and #bakerita if you share it!
Gluten-Free & Vegan Vegetable Noodle Miso Soup
- 1 tablespoon toasted sesame oil
- ½ cup chopped green onion keep the greens and whites separated
- 2 teaspoons freshly grated ginger
- 2 cloves garlic minced
- 6 cups vegetable broth I like using mushroom broth
- ¼ cup white or chickpea miso paste
- 2 to 3 cups veggies of your choice I used 1 cup shiitake mushrooms, thinly sliced, 1/2 cup small broccoli florets, 2 fresh carrots, peeled & thinly sliced, & 1/2 cup edamame beans - you can also just buy a stir fry veggie mix
- 2 to 4 tablespoons tamari to taste, coconut aminos or soy sauce can also be used
- 4 ounces maifun brown rice noodles half of the 8 oz. package
- Heat a medium soup pot or saucepan to medium heat. Add the toasted sesame oil and when it’s shimmering, add the white parts of the green onion, ginger, and garlic. Cook for one minute, and then add the broth. Bring to a boil.
- In the meantime, place the miso paste into a small bowl, add a little hot water or broth and whisk until smooth. This will ensure it doesn’t clump. Set aside.
Add the veggies of your choice to the pot and simmer for 15 minutes, or until tender. When your veggies are almost tender, add the noodles. Cook for about two minutes (or however long your package says).
Once the noodles are tender, remove from heat, add green onion tops, miso mixture, and tamari and stir to combine.
Taste and add more miso or tamari if desired. Serve hot. Garnish with sesame seeds, if desired.