Miso Soup with Udon Rice Noodles {Vegan Recipe}
Wholesome vegan miso soup with udon noodles, tofu, and veggies; quick, flavorful, customizable, and perfect for any meal!
When winter comes in with cold days or you’re simply in need of a wholesome and flavorful meal, there’s nothing quite as satisfying as a warm bowl of miso soup. This vegan miso soup with udon rice noodles is a delightful medley of umami flavors, hearty vegetables, and tender tofu, all in a comforting simple broth that feels like a hug in a bowl. Whether you’re new to vegan recipes or a seasoned plant-based eater, this dish is a fantastic way to enjoy a nutritious and satisfying meal.
One of the best parts of this recipe is its simplicity. It combines pantry staples like miso paste and vegetable broth with fresh ingredients such as swiss chard, carrots, and tofu. The result is a versatile dish that works as a light lunch, a filling dinner, or even a meal prep option. Let’s dive into why you’ll love this recipe and how to make it step-by-step.
Why You’ll Love This Miso Udon Noodle Soup
- Bursting with Flavor: The combination of miso paste, garlic, and ginger creates a savory rich broth with layers of flavor.
- Nutrient-Packed: This soup is loaded with vitamins and minerals from swiss chard, carrots, and tofu, making it a nourishing choice.
- Quick and Easy: With just a few simple steps, this recipe comes together in under 30 minutes, perfect for busy weeknights.
- Customizable: You can easily swap out vegetables, add more garnishes, or adjust the seasoning to suit your preferences.
- Naturally Vegan and Gluten-Free: Using rice udon noodles and liquid aminos ensures this dish is both vegan and gluten-free, catering to various dietary needs.
A Breakdown of the Ingredients
Soup Ingredients
- Avocado Oil: A neutral oil that’s perfect for sautéing garlic and ginger, adding a subtle richness to the flavorful broth. A dash of sesame oil will provide a nutty flavor if that is what you prefer.
- Garlic and Ginger: The aromatic duo that forms the backbone of the soup’s flavor.
- Miso Paste: The star ingredient that provides the signature umami flavor. I chose red miso past, but white miso paste works too.
- Vegetable Broth: A savory base for the soup. Opt for low-sodium broth if you want more control over the saltiness. Use veggie broth to maintain a vegan recipe. If you don’t mind poultry products, chicken broth works, too.
- Swiss Chard: A nutrient-dense leafy green that adds color and texture. Spinach, baby bok choy or kale can be used as substitutes.
- Carrots: Thinly sliced for a touch of sweetness and crunch.
- Rice Udon Noodles: A gluten-free alternative to traditional udon noodles that cook quickly and absorb the delicious flavors of the broth.
Tofu Ingredients
- Extra-Firm Tofu: Provides protein and a satisfying bite. Extra-firm tofu holds its shape well when cooked.
- Liquid Aminos: A gluten-free soy sauce alternative that adds a salty, savory flavor to the tofu.
Optional Garnishes
- Sesame Seeds: Adds a nutty flavor and a visually appealing touch.
- Green Onions: Brightens up the dish with a fresh, peppery note.
How to Make This Udon Noodle Soup Recipe
- Prepare the Broth:
- Heat the avocado oil in a large pot over medium heat. Sauté the minced garlic and ginger until fragrant.
- Stir in the miso paste, ensuring it’s well incorporated into the mixture.
- Add the vegetable broth, cover the pot, and bring the mixture to a simmer.
- Cook the Tofu:
- Drain the tofu and slice it into 16 pieces, either triangles or squares.
- Heat a frying pan over medium-high heat heat. Pour in the liquid aminos, then add the tofu slices. Cook for 3-4 minutes on each side until golden and slightly crisp.
- Cook the Noodles:
- Prepare the rice udon noodles according to the package instructions. Once cooked, drain and set aside.
- Add Vegetables to the Broth:
- Add the swiss chard and sliced carrots to the simmering broth. Let them cook for 3-5 minutes until tender but still vibrant.
- Assemble the Bowls:
- Divide the cooked udon noodles into bowls. Ladle the hot miso broth and vegetable mixture over the noodles.
- Top each bowl with the cooked tofu slices.
- Garnish with a sprinkle of sesame seeds and chopped green onions for an extra touch of flavor and presentation.
How to Store the Recipe
- Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days. Keep the broth, noodles, and tofu separate to prevent the noodles from becoming mushy.
- Freezing: While the broth and vegetables freeze well, the noodles and tofu are best stored fresh. If freezing, omit the noodles and tofu, then add freshly cooked ones when reheating.
- Reheating: Warm the broth on the stove over medium heat or in the microwave. Add the noodles and tofu just before serving.
Tips for Making Homemade Udon Noodles Soup
- Don’t Boil the Miso Paste: To preserve its probiotic benefits and prevent a bitter flavor, dissolve miso paste in warm broth rather than boiling it.
- Press the Tofu: Removing excess moisture from the tofu ensures a firmer texture when cooked.
- Use Fresh Ingredients: Fresh ginger, garlic, and vegetables elevate the flavors of the soup.
- Customize Your Veggies: Feel free to traditional veggies, like mushrooms. All type of mushrooms an work but oyster mushrooms and enoki mushrooms are popular choices.
- Control the Saltiness: Start with low-sodium broth and adjust the saltiness with miso paste or liquid aminos as needed.
Check Out More of My Vegan Recipes
No Bake Chocolate Peanut Butter Crunch Cups
Easy Purple Cabbage Slaw with Peanut Dressing
This vegan miso soup with udon rice noodles is a wholesome, flavorful meal that’s as versatile as it is delicious. Whether you’re making it for yourself or sharing it with loved ones, this recipe is sure to become a favorite in your rotation. Enjoy!
FAQs
Absolutely! While rice udon noodles are a great gluten-free option, you can use traditional udon, soba, or even ramen noodles if preferred.
Add a teaspoon of chili paste, a splash of sriracha, or a sprinkle of red pepper flakes to the broth for a spicy kick.
Miso paste is essential for the authentic flavor, but if you’re in a pinch, you can use a small amount of soy sauce or tamari as a substitute. However, the flavor profile will differ.
Yes! Use coconut aminos instead of liquid aminos and replace tofu with chickpeas or seared tempeh for a soy-free option.
Yes, you can prepare the broth and tofu in advance. Store them separately and assemble the bowls when ready to eat for the best texture and flavor.
Miso Soup with Udon Rice Noodles {Vegan Recipe}
Ingredients
Soup Ingredients
- 1.5 Tbsp avocado oil
- 3 cloves garlic
- 2 Tbsp ginger minced
- 2 Tbsp miso paste
- 6 cups vegetable broth
- 1 cup swiss chard
- 8 oz udon noodles
- 2 carrots large, peeled and sliced thinly
Tofu Ingredients
- 1 package extra firm tofu
- 1 Tbsp liquid aminos
Optional Toppings
- sesame seeds
- green onion
Instructions
- In a large pot, heat avocado oil with minced ginger and garlic. Next, add miso paste to mixture.
- Now add vegetable broth to pot and cover. Heat over medium heat. Allow to simmer until broth comes to a boil.
- While broth is cooking, begin working on tofu. Drain tofu and slice block. You can slice tofu into triangles or square pieces but aim for 16 pieces total.
- In a frying pan, pour liquid aminos into pan. Next, add in sliced tofu. Cook tofu for 3-4 minutes each side.
- Cook noodles in boiling water according to the package. Once cooked, drain and set aside.
- In broth mixture, add swiss chard and sliced carrots and cook for 3-5 minutes.
- Lastly assemble bowl, by placing the broth vegetable mixture in bowl, add cooked noodles, cooked tofu, and top with sesame seeds and green onions!