Vegan miso soup with noodles

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Adjust Servings:
1 1/2 tablespoon of Miso paste
125 grams of Ramen noodles
A thumbsized piece of Ginger
2 cloves of Garlic
3 tablespoons of Soy sauce
2 stalks of Spring onions
1 block of Tofu
100 grams of Shiitake mushrooms
1 teaspoon of Sesame oil
900ml + 100 ml of Water

Nutritional information


Vegan miso soup with noodles

  • 20 minutes
  • Serves 2
  • Easy




Vegan miso soup with noodles

As a child I grew up learning all about different cuisines from my mum. I learned about the Spanish cuisine to Surinamese cuisine. I remember especially loving the Japanese cuisine. But because I still ate meat back then, going vegan helped me get more creative with my cooking and I had to use different kind of ingredients. But there are always the basic staple ingredients, of course. So I went to the Asian supermarket in my town and I bought a tub of miso paste because I wanted to make my own vegan miso soup with noodles. I fell in love with the Japanese cuisine all over again! And I will assure you that anyone who you make this for will immediately fall in love with you.

Different types of noodles

You can choose any (vegan) type of noodle you want, but I choose ramen noodles. Rice noodles, soba noodles and udon noodles would work as well.  But just make sure you choose a vegan noodle and that there is no egg in them! If you’re feeling adventurous you could, of course, always make your own noodles but this will take some time and effort.

Different types of miso paste

There is a difference between all different types of miso paste. You have white miso paste, yellow miso paste and red miso paste. There is more info about the different miso pastes on this website: Click here

Different types of toppings

You can choose whatever toppings you like! I personally like to add corn, mushrooms, spring onions, bok choy, bean sprouts, peppers, tofu, carrots or tempeh, but the choice is yours. You can choose to marinate your toppings and cook them, or you can leave them raw and plain. Take a look at my other ramen and noodle recipes for some more inspiration! If you make this recipe for someone else, ask them what toppings they like!

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Mise en place

Press the tofu.
Bring a pot of water to a boil (for the noodles to cook in).
Cut the spring onions at a slight angle.
Cut off the stems of the shiitake mushrooms and slice them.
Peel the ginger and the garlic cloves.


Place 100 ml of water in a blender along with the ginger, garlic, and the soy sauce. Blitz until smooth.


In a large pot, mix 900ml of water and the ginger and garlic mixture together and bring to a boil.
Meanwhile, cut the tofu into small dice. Heat up the sesame oil and bake the tofu until it's crispy.


In a seperate bowl, mix the miso paste and a ladle of warm broth together. I used a whisk.


Cook the noodles according to package instructions.
Turn off the heat from the broth and add the miso mixture. Stir until it's combined.


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