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sick day vegan miso noodle soup

SICK DAY MISO NOODLE SOUP

Sick day miso noodle soup, made with a miso and mushroom stock broth. Loaded with Japanese Somen noodles, tofu, Napa cabbage, ginger, garlic, scallions, and cilantro. Perfect easy vegan soup when you are feeling under the weather.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 people
Course: Soup
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 cloves of garlic, diced can add more if desired
  • 1/2 inch fresh ginger, grated
  • 5 cups water
  • 1 tbsp miso paste I used white miso, but any miso works
  • 1 packet of mushroom stock (1 tbsp) I used Kayanoya Original Mushroom Stock (on Amazon)
  • 1/6 packet of Somen Noodle (half serving) can substitute any soba or asian noodle
  • 1 cup napa cabbage, chopped
  • 1/5 package of extra firm tofu, cubed
  • 1 tbsp cilantro, chopped
  • 1 scallion stock, thinly sliced
  • 1/2 tsp toasted sesame oil

Method
 

MAKE THE BROTH
  1. Chop garlic into small pieces
    sick day soup
  2. Grate ginger
  3. Add garlic, grated ginger, and olive oil to pot
    plant based soup
  4. Cook over medium heat for about 3 minute. Just enough to allow the flavors to start to release, but you don't want to brown or burn the garlic
  5. Add miso paste and 1/2 cup of the water to the pot. Stir in miso paste until it is fully blended into the liquid
  6. Add the rest of the water (4 1/2 cups)
  7. Add Mushroom Stock and bring to a boil
    vegan-mushroom-stock
  8. **While broth is coming to a boil, prep other ingredients
PREPARE OTHER INGREDIENTS
  1. While broth is coming to a boil, chop cabbage and set aside
    healthy Napa cabbage
  2. Chop tofu and set aside
  3. Chop green onion and set aside
    clean ingredients
  4. Chop cilantro and set aside
    detox ingredients
ONCE BROTH HAS COME TO A BOIL
  1. Once broth has come to a boil, add noodles
    vegan protein
  2. Cook for about 5 minutes over medium/high heat
  3. Add Napa cabbage and allow to cook for another 2 minutes
    vegan noodle soup
  4. Add tofu and green onion. Allow to cook for another 2 minutes
    tofu-soup
  5. Once noodles are done (I like mine a bit firm), remove soup from heat
  6. Add toasted sesame oil and cilantro
    vegan-soup-recipe
  7. Serve and enjoy
    sick day vegan miso noodle soup
  8. ***If storing leftovers, strain broth from other ingredients and store in a separate container. This will prevent the noodles from soaking up all of the broth and becoming soggy
    easy vegan dinner