Easy Vegan Miso Soup

Do you love traditional ramen or is it one of your favorites to have on-hand at home for when you don’t feel like cooking for an hour? This recipe is going to show you a healthier alternative you can make with basic ingredients in under 20 minutes. Ingredients are low-cost and easily accessible at most major grocery chains.

This soup pairs great with steamed edamame or even grilled cheese for when you need a little extra carb & ‘cheeze‘ action. In all seriousness, this soup is a steady base recipe that you can modify for a number of dishes. To mix things up, you can make your own veggie broth, use tofu as a protein and add veggies like snow peas or bok choy.

Servings

This recipe produces approximately 2-2.5 servings. Of course, it can go much further if you add additional ingredients. This dish packs a lot of protein and plenty of veggies and with sauces, your combinations are endless! It’s easy to modify the yield of this by balancing your broth to spice ratio.

Ingredients

  • Noodles – I used about 4 oz or 1/2 package of A Taste of Chai Vermicelli Rice Noodles
  • Broth – 6-8 cups of broth (If you’re making it from bouillon cubes & want extra flavor…and to be reckless, you can use 2 cubes instead of 1)
  • Extra Virgin Olive Oil (EVOO)– 1 tbsp
  • Soy Sauce – 3-4 tbsp (low sodium is best)
  • Garlic Powder– 1 tbsp minced
  • Onion Powder – 2 tsp powdered
  • Onion – 1/2 cup chopped
  • Red & Green Bell Peppers – 1 of each, sliced into thin strips
  • Carrot Chips– 1/4 cup
  • Salt & pepper – 1-2 tsp each
  • Miso Mayo – just enough to drizzle on the top 🙂
  • Daring Foods Plant-based Chicken – The whole dang thing!

Cook Time

Prep time will vary depending on what ingredients you are using.This recipe easily takes around 18 to 20 minutes max to cook, arriving at your tastebuds just in time.

Recipe

  1. In a medium to large sized pot, bring 6-8 cups of water & bouillon (or broth) and noodles to a boil and add garlic powder, onion powder, soy sauce, salt & pepper.
  2. In a medium saucepan or wok, sauté carrots in 1/2 tbsp oil for about 2-3 minutes. Add to them to the soup pot. Sauté the bell peppers & onions in 1/2 tbsp oil for about 5 more minutes or until everything is nice n’ soft before transferring to the soup.
  3. Cook Daring Plant Based Chicken in remaining oil for 10 minutes on medium to high heat and add to the soup.
  4. Add your Miso Mayo and then serve with your favorite toppings!

Serving Suggestion

I decided to throw in jalapenos and serve it with grilled ‘cheeze‘ because…modern adulting. This recipe is so fun when you just want to get warm on a rainy day or ward off your next cold (add a little sriracha on top, if that’s the case!). You can always mix up your protein and use cooked tofu or opt for an all-veggie dish. When I have more time during the weekends, I love pairing this recipe with spicy garlic edamame on the side, topping it with sprouts, cilantro, or other bright veggies I can find. This also goes perfect with hot mint or green tea. If you’re looking for a lower sodium option, please let me know and I’ll include my broth recipe in another post.

If you have questions, comments or have tried this recipe, please leave a note in the section below. Also, be sure to share your favorite dishes that you’d like to see vegan. I love a good challenge!

As always, thanks for your love & support.

‘Til next time!

Em 🌱

Emerald May, The Plant Based Bae
Emerald May, The Plant Based Bae

Hi! My name is Emerald May and I’m The Plant Based Bae. I was born and raised in the Midwest, and have called Southern California home for the past seven years. In 2018, I decided to switch to a vegan diet which led to me improving my overall quality of life and learning a lot about health & humanitarianism. Since then, I’ve had countless conversations with vigorous vegans and curious omnivores to share what I’ve learned along the way.

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