I’ve always been a fan of Japanese food, and after being inspired by some soups I saw online, I felt like experimenting with some basic, yet common Japanese ingredients to see what kind of flavours I would get. This vegan miso soup with veggies & noodles is the perfect combination of flavours and is ready in just 30 minutes!
Quick note – Michael isn’t the biggest fan of soup (weird, I know) so he usually doesn’t get excited when I tell him that we’re having soup for dinner. But this one afternoon, I thought to myself, I think I might have a winner here with these ingredients.
I made it, he tried it, and he loved it! On average, I have been making this soup at least once a week since I first created it a couple of months ago. It’s so easy, quick, and has loads of flavour.
Loaded with great vegetables, I love how quick and easy it is to make this vegan miso soup. You’ll find:
- Baby spinach
What a lovely selection of veggies that go oh so well together in this soup. Everyone that I have shared it with has fallen in love with it!
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Why use toasted sesame oil
I love using toasted sesame oil in my cooking as it adds so much depth and flavour to my meals. It instantly takes me back to a gourmet Japanese restaurant. When buying the sesame oil, try and find a cold-pressed and organic brand for best results, here is one you can buy or try and source it from your local bulk store.
For the miso, you can find miso in different forms, either powder or paste and brown rice, barley, chickpea or soy. The darker the paste, the healthier it is. I always try and get the brown rice one and make sure it is organic. If you know me, everything I buy is organic, especially the top GMO foods. These are also the noodles that I use if you’re wondering where to get brown rice ones.
- 4 tbsp toasted sesame oil
- 1 medium eggplant, cut into cubes
- ¼ cup of tamari sauce (soy sauce will be fine as well if not GF)
- 7 mushrooms, sliced
- 2 tbsp ginger, finely grated
- 6 cups of water (1.5 litres) boiled
- ⅓ cup of brown rice miso paste
- 4 cloves of garlic, finely chopped
- 1 small carrot, grated
- 50 grams of rice noodles (thin and preferably brown rice)
- 2 handfuls of baby spinach
- Small handful of coriander, roughly chopped
- Pepper to taste
- Sesame seeds to garnish (optional)
- In a frying pan, heat 2 tbsp of the sesame oil on a medium heat for around 30 seconds to a minute. Add the eggplant and make sure that all the pieces are touching the pan. Give it a stir every 30 seconds and cook until it is slightly browned and soft.
- Add the tamari sauce and take off heat. Set aside.
- In a medium saucepan, add the other 2 tbsp of sesame oil and warm on medium heat. Add the mushrooms and ginger and stir till they brown slightly.
- Add the boiled water and miso paste. Making sure that the miso paste is dissolved properly. I find it easiest to dissolve it between two tablespoons while mixing it around in the water. Stir for about 30 seconds to combine it well.
- Add in the garlic and carrot and let it simmer for a couple of minutes then toss in the cooked eggplant and all the juices from the pan.
- Let this cook for about 3-4 minutes and then add the rice noodles. They normally take about 3 minutes to cook.
- Add in the spinach and coriander and give it a good stir.
- Take off heat and sprinkle some sesame seeds on top. You may also like to add some pepper here if you want.
Feel free to substitute the carrot for small cubes of pumpkin or leave it out altogether. You can pretty much use any vegetable in this soup. Capsicum, shallots and other mushrooms would also work really well. If you want some more protein, you can add some tofu.
Note: This post was originally published on the 6/03/2015. There haven’t been many major changes to the recipe since its first publication.
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- Mushroom & Thyme Soup
- Curried Crouton Chickpea Pumpkin Soup
- Immune Boosting Bean Soup
- Miso Glazed Eggplants
- Spiced Quinoa and Eggplant Rolls
Interested in more recipes?
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