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!
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!
Nutrition
Calories: 234kcalCarbohydrates: 34gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1674mgPotassium: 217mgFiber: 3gSugar: 8gVitamin A: 4269IUVitamin C: 4mgCalcium: 37mgIron: 1mg
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