This miso soup recipe is served with rice noodles, veggies and fresh herbs. It's a vegan, gluten-free meal that will leave you feeling full and satisfied. It's packed full of nutrient dense foods to help optimize your health and boost immunity. It's your loved miso soup taken to the next level!
Vegan I Gluten Free
Time: 20 minutes
5 cups water
2 clove garlic, minced
2 inch piece ginger, grated
1 stalk lemon grass, outer layer peeled & end trimmed
1/2 white onion, sliced
8 - 10 baby Bella mushrooms, sliced
12 ounces tofu, cubed
3 - 4 tbsp. miso paste
1/2 tsp. black pepper
Rice noodles, for 4 servings
Bean sprouts, divided
Prepare the vegetables and toppings for the soup.
Cook the rice noodles according to the package. Typically - heat a saucepan of water. Once boiling add the rice noodles and boil until soft, ~2-3 minutes. Strain the noodles and immediately place them in a bowl of cool water to prevent sticking and over cooking.
To make the soup, heat 5 - 6 cups water over medium high heat. Add the garlic, ginger, lemongrass, onion, mushrooms, and tofu. Simmer until the vegetables have softened, 5 - 7 minutes. Stir in the miso paste and black pepper, cooking an additional 2 - 3 minutes. Once well combined, taste and adjust as desired - more miso, salt or pepper.
Stir in the rice noodles and serve warm! Top with fresh herbs, nori sheets and a squeeze of fresh lime.
Store leftovers 1 day in the fridge - toppings separately.