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Miso Noodle Soup

A quick, easy, tasty soup with vegetables and rice noodles.
Prep Time3 mins
Cook Time12 mins
Total Time11 mins
Keyword: miso moodle soup, noodles, vehan soup


  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium onion diced
  • 5 chestnut mushrooms sliced
  • 1 inch piece ginger diced
  • 3 cloves chopped
  • 2 litres stock using 2 x vegan stock cubes we use Kallo
  • 2 tsp miso paste
  • 1 1/2 tbsp soy sauce
  • 2 tsp dried thyme
  • 4 nests dried vermicelli rice noodles
  • handful frozen peas
  • optional: top with crispy tofu
  • chopped red chillies / diced spring onions / coriander for garnish


  • Heat the oil in a large pan over a medium heat.
  • Fry the onion, carrot, mushrooms, ginger and garlic for 3 minutes.
  • Add the stock to the pan and stir in the miso paste, soy sauce and thyme and simmer for 7 minutes.
  • Add the noodles and peas and simmer over a low heat for a further 5 minutes.
  • If you wish to add crispy tofu, add this now along with the garnish.