Healing Miso Noodle Soup
Have you ever read the back of a pot noodle pack? Don’t do it, it’s really quite scary. Instead make yourself these 5 minute instant ‘pot’ noodles that are crammed to the brim with goodness. Loads of it.

Healing Miso Noodle Soup

This is the polar opposite of a pot noodle. It’s a healing miso noodle soup!Healing Miso Noodle Soup

A soup to cleanse. Heal. Invigorate. To simply feel good. Just what you deserve.Healing Miso Noodle Soup

Buy some miso soup right away, the stuff is an amazing health tonic. Just add hot water. Chop a little veg with a little love. A lotta love. Get some really nice noodles (wholegrain always). Put it all together and smile at what you just did.Healing Miso Noodle Soup

A great big heaping bowl of healing goodness. Make this your winter soup. Your cold fighting, immunity boosting broth. Your go to ‘I need to feel good food’ food, flavoured with garlic, ginger, a little chili, onion and mighty miso.Β Healing Miso Noodle Soup

I defy you to eat this and not feel really good after. It’s impossible. Use this as a weapon, a powerful weapon against getting ill, run down or coldy and you’ll be smugly dodging all those seasonal nasties. Good stuff.Healing Miso Noodle Soup

Super quick + healing miso noodle soup

(serves 2)

150 grams brown rice noodles
3 teaspoons miso paste
thumb size piece ginger
2 cloves garlic, minced
1/2 red onion, finely sliced
1 carrot, peeled
large handful broccoli florets
6 mushrooms quartered
handful baby leaf spinach
1 chili, deseeded + finely chopped
2 spring onions, chopped finely

Method:

  1. Cook the noodles according to packet instructions + set aside. Heat the miso paste over a low heat with 4 cups water + turn off just before it reaches boiling point. Add all the vegetables to the broth.
  2. Refresh the noodles with cold water, add to the miso broth + vegetables. Stir well to combine.
  3. Serve immediately topped with spring onion + a little chili. Actually top it with whatever you like. Smugly slurp on your own wonderful pot noodle.

39 comments on “Healing Miso Noodle Soup (Vegan)”

  1. I made this tonight and loved it! I’m going to add in some extra firm tofu next time to get some extra protein, but enjoying it as is has already helped my cold so much! Thanks for posting!

  2. I made this for my family for tonight tonight and it was as delicious as promised. Perfect for an icy east coast night πŸ™‚

    • Hey, thanks so much for stopping by! I love that you made this for your family and glad it went down well. Cheers πŸ˜‰

    • Hello! I use clearspring organic brown miso soup from the jar but really any variety will do just fine. Let me know how it goes for ya! πŸ˜‰

    • Hello! Just add the garlic and ginger along with the veggies and you’re good to go πŸ˜‰ enjoy and thanks for stopping by!

  3. Could I double the batch and east leftovers for lunch a couple days? Would it keep well? I’ve done it with egg drop so I’m assuming it will πŸ™‚

    • Hello! Great idea to double the recipe for leftovers. This will keep just fine in the fridge for a couple of days! Cheers πŸ™‚

  4. Hi there,

    I am completely new to making soup! Once you add all of the vegetables to the broth, how long do they need to cook/sit so that they are tender (I know you mentioned to turn the burner off just before the boiling point). Or are they supposed to be crunchy?

    Thanks for your help!

    Nicole

    • Hi there, yep place the prepped vegetables in the boiling broth, turn off and they’re ready to go. The veggies are very finely sliced and do not require much cooking, it works just great! πŸ˜‰ If you prefer them a little softer simply boil for 5 minutes. Have a fab day!

  5. This is so good! I’m always reluctant to eat things like this when out because I’m never sure what is in the broth. Thanks so much!

    • Hi Bronte, hope you’er well. Yeah I completely know what you mean, it’s always hard to be sure it’s meat-free.
      Thanks for visiting the blog, we’ll be updating very shortly!
      πŸ˜‰

  6. I did mine with mushrooms, snap peas, green onion, garlic, ginger, bok choy, broccoli, cauliflower and carrots. I let my veggies simmer for about 3 mins before putting the noodles back in, SO DELICIOUS!

    • Hello! That sounds delicious, I gotta say I really do love this recipe – so easy, delicious and healthy! Winner πŸ™‚ Thanks for stopping by. Much love!

    • Hello! We are based in the UK and most supermarkets over here have an ethnic section with a couple of varieties. Failing that, any Asian market would stock miso paste. If you really can’t locate it, it’s easily available online. Hope that helps. Charlotte πŸ™‚

  7. Nicole … I boiled my noodles and stained them but kept the water. I reused it and brought it to a slight boil. I added the broccoli and carrots for 4 minutes. They need to cook a bit. I simmered them and then I turned off the heat added the mushrooms and onion which don’t need to cook. I added the miso, garlic and ginger and done!! Everything is just right. You’ll figure this stuff out the more you cook.

  8. Hi from NZ, I made this tonight and I loved it! My husband (non-vegan) was happy with it too! So glad to have another way to incorporate miso into our diets. I’m gluten sensitive, so to reply to the above comments about miso not being gluten free, the one I purchase is organic, soy free, gluten free and non GMO. Thanks

    • Hi Sammy, hope you’re well! Thanks for the comment and for leaving a review of our soup – so glad you and your husband enjoyed. It really is a feel-good health soup!
      πŸ˜‰

  9. I found this recipe yesterday and just had to try it! It was a healing meal, indeed, and I loved every second of it. Thank you!

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