Description
This easy vegan mushroom miso soup features shiitake and oyster mushrooms, tofu, and optional soba noodles in a flavorful miso broth. Perfect as a light yet nourishing appetizer or main course, it offers gut-friendly probiotics and immune-boosting ingredients with a cozy Asian-inspired taste ready in just 30 minutes.
Ingredients
Soup Base
- 1 ½ tablespoons of sesame oil
- 1 tablespoon of fresh ginger, minced
- 3 garlic cloves, minced
- 1 cup of shiitake mushrooms, sliced
- 1 cup of oyster mushrooms, sliced
- 6 carrots, sliced
- 8 cups of vegetable broth
Noodles and Tofu
- 1 (8-ounce) package of soba noodles (optional)
- 5 tablespoons of red miso paste
- 4 baby bok choy, ends trimmed
- 1 (12.3-ounce) package of silken tofu, drained
Toppings and Garnishes
- 1 bunch of green onions, thinly sliced
- 2 small seaweed sheets, crushed or minced
- Salt to taste, if needed
- Sesame seeds, garnish (optional)
- 4 to 6 small whole seaweed sheets, garnish (optional)
- Green onions, thinly sliced (optional garnish)
- Crushed red pepper (optional garnish)
Instructions
- Sauté aromatics and vegetables: In a large pot over medium heat, heat the sesame oil. Add the minced ginger and garlic, cooking for 2 minutes until fragrant. Add the sliced shiitake and oyster mushrooms along with the sliced carrots, and cook for an additional 5 minutes, stirring occasionally.
- Add broth and cook noodles: Pour in the vegetable broth and bring the mixture to a boil. If using, add the soba noodles, cover with a lid, and cook according to the package instructions until the noodles are tender.
- Dissolve miso paste: Turn off the heat. In a small bowl, combine the red miso paste with one cup of the hot broth and stir until fully dissolved. Return the miso mixture to the pot and gently stir to incorporate.
- Add greens and tofu: Add the baby bok choy, spoonfuls of silken tofu, sliced green onions, and crushed seaweed to the pot. Gently mix the ingredients to combine.
- Steep and serve: Cover the pot with a lid and let the soup sit undisturbed for 10 minutes to allow flavors to meld and the bok choy to soften. Taste and add salt if needed.
- Garnish and enjoy: Serve the soup hot, optionally garnished with sesame seeds, small seaweed sheets, extra green onions, and a sprinkle of crushed red pepper for added heat and texture.
Notes
- For a gluten-free version, substitute soba noodles with gluten-free noodles or omit them entirely.
- Use firm tofu if you prefer a chewier texture instead of silken tofu.
- If fresh mushrooms are unavailable, dried shiitake mushrooms soaked in hot water can be used; remember to save the soaking liquid for added broth flavor.
- Miso paste should not be boiled as it kills the beneficial probiotics; always add it off the heat.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
