Vegan Miso Soup with Noodles and Tofu

Very tasty! I didn't realize how long it would take to get this to the table. Next time I'll start earlier. I didn't cut the carrot and red pepper into matchstick length. I was tired and didn't have the energy to cut veggies that small.

I don't like mushrooms. What can I use to replace them considering there's four cups of them?

I made this fabulous recipe with a lot of modifications for various reasons - but it was absolutely fabulous - so I’m listing the whole recipe & directions of original recipe, with my mods inserted where they will help most: Would love to hear what anyone thought! LOVE FOK recipes & life changing!!! Will try this recipe as is when I have the ingredients - Enjoy! * 4 cups chopped fresh wild mushrooms, such as shiitake, maitake, oyster, and/or trumpet (MOD: I didn’t have any mushrooms - but I had prepped napa cabbage, kale and a big bag of prepped baby spinach - about 4C of veggies) * 4 scallions (green onions), thinly sliced ( MOD: I didn’t have scallions - used 1/2 a red onion chopped) * 2 tablespoons brown rice vinegar (MOD: forgot to use this, will try next time) * 1½ teaspoons grated fresh ginger (MOD: I used 1/4+ t dried ginger powder - cuy’z that’s all I had) * 2 cloves garlic, minced (MOD: I used 4 cloves garlic- thru the garlic press) * MOD/Recipe addition: I used 1/2T tamari * MOD/Recipe addition: I used 1/2 t toasted sesame oil * 2 teaspoons kelp granules ( MOD: didn’t have any, so I used a heaping t of Tianjin preserved vegetables. The label says “garlic cabbage & salt” - it’s from China & comes in a crock - adds a great umami flavor profile! * 2 pinches Japanese Togarashi spice blend (optional ) (Mod: I used 3 pinches - I like spice but my husband, spice wimp, said it wasn’t too spiced) * 5 oz. dry soba or udon noodles (Mod: didn’t have so I used 2 oz leftover Pad Thai Rice noodles that I broke up into 2” pieces) * 6C water * (Mod: I added to recipe- 1T of Better Than Bouillon Organic Vegetable base (or stock - can’t remember exact name) * 1 carrot, cut into matchsticks (1 cup) (MOD: I used 3 small 5” long, very thin carrots in 1” chop) * 1 bell pepper, cut into matchsticks (1 cup) (MOD: I just chopped into 1” chunks) * 1 cup trimmed snow peas (didn’t have, no substitute used) * 7 oz. firm tofu, cut into ¾-inch cubes (didn’t have so didn’t use) * 1 tablespoon miso paste * ¼ cup cilantro leaves (didn’t have so didn’t use) * ½ of a toasted nori sheet, cut into thin 2-inch strips (optional) (I didn’t have) Directions INSTRUCTIONS * In a large pot or Dutch oven combine the first seven ingredients (through Japanese Togarashi spice blend) and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes. Strain broth; return to pot. * (MOD: in large Dutch oven, since I didn’t use mushrooms, so I didn’t want to cook things 20 mins. * I started with * Med low heated cast iron Dutch oven, * Added the soy sauce (that I added to recipe) to warm pot, and the toasted sesame oil (that I added to the recipe) * Then added the chopped carrots, chopped onion, chopped bell pepper & stirred them around for about 8 mins - till tender crisp * then added the 6C water to the veggies in the pot * & added 1T of Better Than Bouillon Organic Vegetable base or stock & stirred in to the veggies & water in pot * & then added the Tianjin & garlic & Togarashi to the pot - I brought that to a gentle boil * In a large saucepan cook noodles according to package directions, (MOD: I added the Pad Thai noodles I broke up directly to the pot of veggies, stock & let simmer in very low boil for 5 minutes till noodles were almost soft,) * adding carrots, bell pepper, snow peas, and tofu the last 3 minutes of cooking. Drain. (My mod of that entire step - since I cooked those vegetables 1st - I added the spinach kale & napa cabbage to the cooked noodles & Vegetables & stirred for 2 mins on low heat till all leafy veggies slightly wilted.) * In a small bowl whisk together miso paste and 2 Tbsp. water (mod: I mixed the miso with 2T of the BTB stock water I used to cook everything in) until smooth. Return broth mixture to boiling (MOD: I didn’t return to boil - just kept low simmer to wilt leafy veggies) then removed from heat. Stir in miso paste (off heat!). * To serve, ladle broth into individual bowls; top with noodle mixture. Sprinkle with cilantro and, if desired, nori strips and additional Japanese Togarashi spice blend Mod: I had cooked the noodles in with the vegetables - then after adding miso to pot off heat, I stirred it all together & dished it up into bowls And it was absolutely divine. * I would’ve added cilantro & maybe a little chopped up cucumber to the tops of the bowls if I’d had either of those)!

I left all the goodness in, (I didn't bother to strain it) and it was delicious!!

New to plant-based eating. Looking for low-prep recipes.

Delicious! Easy to follow directions. Tastes every bit as good as what I'd get in my favorite noodle place only with a fraction of the salt. FULL OF FLAVOR.