Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tofu, miso and noodle soup - vegan. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Tofu, miso and noodle soup - vegan is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Tofu, miso and noodle soup - vegan is something that I have loved my entire life.

This nourishing vegan Miso Noodle Soup with Tofu is another great addition and perfect when you’re feeling under the weather. To make the miso soup, gently warm water/broth and miso paste over medium-low, stirring occasionally, until miso has dissolved. Try our take on a classic miso soup recipe. Miso Tofu Noodles - A quick and easy dinner idea that’s vegan, dairy-free and gluten-free.

To begin with this recipe, we must first prepare a few ingredients. You can cook tofu, miso and noodle soup - vegan using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tofu, miso and noodle soup - vegan:

1. Prepare 1 tbsp coconut oil
2. Get 1 clove garlic, peeled and crushed
3. Get 2 cm chunk fresh ginger, peeled and grated
4. Prepare 2 spring onions, finely chopped
5. Make ready 1 small red chilli, finely chopped
6. Prepare 500-750 ml veggie/ vegan stock
7. Make ready 1 tbsp white miso paste
8. Get couple of handfuls of greens eg chinese cabbage, pak choi, choi sum, tatsoi, mizuna
9. Take 100 g tofu, cut into bite-sized chunks
10. Make ready Noodles of choice eg udon, soba - prepared according to packet instructions

To be precise, I’ve always hated minestrone soups and chicken broth. Quick, healthy, and vegan soba noodle soup with tofu, miso, kale, and carrots to keep you warm on a rainy day. This vegan noodles soup was one of the first recipes I’ve posted on the blog, many years ago. This is the third or fourth update and each time I’ve changed the recipe a little.

Instructions to make Tofu, miso and noodle soup - vegan:

1. Heat the oil in a pan (with a lid for later) on a medium heat.
2. Add the garlic and spring onion and sauté for 3-5 mins. Add the chilli. And sauté for another 2 mins or so.
3. Add the stock and simmer for 5 mins.
4. Add the miso paste and whisk a bit so it’s completely mixed in.
5. Add the greens. Cover and simmer for about 5 mins or until the greens start to wilt. This depends on the greens you use. I used chinese cabbage and mizuna today so i added the cabbage at this stage and then the mizuna at the same time as the tofu.
6. Remove from the heat. Add the tofu and any more ‘delicate’ greens. Cover and let sit for 2-3 mins.
7. Put the noodles in the bowls. Ladle the tofu/ miso on top. Sprinkle more chilli/ spring onion on top if you like. Enjoy 😋
8. Ready to serve and ENJOY!

This vegan noodles soup was one of the first recipes I’ve posted on the blog, many years ago. This is the third or fourth update and each time I’ve changed the recipe a little. This soup is chock-full-of vegetables and marinated tofu, plus rice noodles, making it filling and healthier than ordering out. If you’d like less sodium in your soup, use coconut aminos or low-sodium soy sauce in place of liquid aminos. An essential ingredient in this recipe is the toasted sesame oil.

So that is going to wrap this up for this special food tofu, miso and noodle soup - vegan recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!