Miso noodle soup is kind of like a plant-based version of chicken noodle soup with a Japanese twist. Add your favourite vegetables and for a bit of extra protein throw in some diced tofu.
6cupsplant-based chicken stockMassel is plant-based
1tbsplow-sodium soy sauce(tamari for gluten free)
3tbspwhite miso pasteavailable at most supermarkets. (most Asian grocery stores also stock chickpea miso if you are avoiding soy)
200gsliced mushrooms
1bunchbaby pak choywashed and chopped
4eschallotswashed and chopped (keep some of the green tips aside for garnish)
4blocksdried ramen noodles(Rice or brown rice noodles can be used as a GF alternative)
1/2tsponion powder
1/4tsp chilli flakes
Instructions
In a large bowl, mix together the stock, miso, onion powder, ginger, chilli and soy.
Heat oil in a large pot and add garlic. Cook for a couple of minutes until garlic begins to lightly brown.
Add the stock/miso mix and bring to a boil.
Add the mushrooms, eschallots (saving some green tips for garnish), and noodles. Return to the boil and cook until noodles begin to separate (approximately 1 1/2 min).
Add the Pak Choy, stir through and simmer for a couple of minutes.
Using tongs, serve noodles into soup bowls then ladle the broth and vegetables over top. Garnish with remaining eschallots.
Notes
***Optional - Add 200g of pressed and diced firm tofu for some extra protein***
Keyword dinner, japanese, lunch vegan, miso, noodles, pak choy, ramen, raw vegan, Tofu, vegan food