Hands up for warm, nourishing, feel-good soup that puts a huge smile on your face! We’ve got just the soup for you! Packed with tons of wholesome veggies, this delicious and healing Vegan Veggie Miso Soup is a perfect one pot meal to boost your immune system and soothe your soul. Add in chewy soba noodles, spicy garlic chili paste, and your favorite toppings, and get ready to snuggle up with this fantastic flavorful soup. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Ameera here!

We love miso soup! We really packed this soup with tons of nutritious veggies.  The beauty of this soup is that you can add or subtract just about any of the ingredients and it will taste flavorful every day of the week. It is so yummy!

Fighting off colds and flu

This Veggie Miso Soup is the equivalent to the old “chicken soup for the soul” type of soups.  If you find yourself getting a few sniffles, then this soup just has that “feel good” soul warming affect.  Since it is loaded with all kinds of goodness, it really gives a boost to your immune system.

Miso soup is considered the original health food!  It is loaded with so much goodness.  The garlic is an immunity booster, and the ginger is excellent for digestion.  The mushrooms and mushroom broth hit Dr. Greger’s Daily Dozen and so many other items on his list.  The miso paste is loaded with excellent probiotics.  It’s a win-win-win.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Mushroom Broth and Red Miso Paste

We flavored the broth with a light mushroom broth and red miso paste.  The red miso paste is fermented longer than the white miso, and adds a beautiful depth of flavor to this soup.  You can use white miso paste if you wish, but we recommend using the red miso to layer in that umami flavor that we all love.

Garlic Chili Paste

The garlic chili paste really punches up this soup. We LOVED it.  You can use Huy Fong Food’s Garlic Chili Paste if you wish to speed things up, or you can make your own.  We tried this soup with the Huy Fong Food’s Garlic Chili Paste, and then we also made our own. Making your own is super easy, we included the recipe in the notes section.  Both are equally delicious!

Mushrooms

Sautéing the button mushrooms in Tamari really intensifies the mushroom flavor.  Mushrooms tend to have a lot of water content and by sautéing them it helps release some of that water and allows the mushrooms to take on the Tamari flavor.  It really makes the dish taste sooooo good!

I’ll let Mom tell you more.

Hi!  Robin here!

When Monkey made this miso soup, I instantly fell in love with how beautiful it looked and how healthy  and delicious it tasted.  The Garlic Chili Paste warmed in the soup instantly cleared my sinuses, I could breathe!

I suffer from seasonal allergies, and this opened me right up, but be warned it’s spicy (if using the Garlic Chili Paste).  I loved the unique flavor of this soup.  It is a tiny bit sour like a traditional miso soup, and at first my brain needed to wrap itself around the complex, yet simple flavors, and then I instantly fell in love with it.  I literally scarfed it down.

Restaurant Style Serving

We did several kitchen tests for this recipe. We tried cooking the soba noodles directly in the soup, but they released SO much starch into the broth, that the broth became thick.  We did a little research and found the best way to serve this soup is to cook the noodles separately and rinse them under cold water to remove all the starch, and then keep them separate until serving just like the restaurants do.

If you feel confident that you removed all the starch via the rinsing process, you can add the cooked and rinsed noodles into to the broth at the end right before serving, but we found the best way to serve them was to keep them separate.  If they get stuck together, you can rinse them again under cold water until they separate.

If you try this recipe, we would love to know if you love it as much as we do!  Please leave us a review 🙂

Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot
• Stock pot to boil the rice noodles

Vegan Veggie Miso Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-6 Servings 1x
• Category: Soup
• Cuisine: Asian

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Description

Hands up for warm, nourishing, feel-good soup that puts a huge smile on your face! We’ve got just the soup for you! Packed with tons of wholesome veggies, this delicious and healing Vegan Veggie Miso Soup is a perfect one pot meal to boost your immune system and soothe your soul. Add in chewy soba noodles, spicy garlic chili paste, and your favorite toppings, and get ready to snuggle up with this fantastic flavorful soup. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 red bell pepper, small dice
• 1 Tablespoon minced garlic
• 2 teaspoons fresh minced ginger
• 4 cups (32 oz.) mushroom broth *
• ½ cup vegetable broth *
• 1 ½ cups water
• 4 Tablespoons low sodium tamari, (divided) *
• 1 Tablespoon rice vinegar
• ½ teaspoon organic maple syrup
• 1 Tablespoon dried minced onions
• 1 cup snow pea pods
• ½ cup carrots, grated
• 1 cup edamame (frozen)
• 4 oz. button mushrooms, sliced (or mushroom of choice)
• 3 green onions, thinly sliced
• 2 Tablespoons red miso *
• 2 cups “Chopped Greens Blend” (cabbage, kale, broccoli, shredded Brussel sprouts and Radicchio) or baby spinach or Napa cabbage
• 8 oz. noodles (noodles of choice) *

Other Ingredients:

• Garlic Chili Paste (see notes) *

Optional Toppings:

• Crushed red pepper flakes
• Toasted Sesame Seeds *
• Microgreens/Bean sprouts
• Jalapeno peppers
• Sriracha
• Sliced green onions

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Instructions

1. Prepare all the veggies, set aside.
2. Clean and slice all the mushrooms, then placed them ina large ceramic/enamel lined Dutch oven/pot or similarly large stockpot with 1 Tablespoon of Tamari. Sauté them for approx. 5 minutes over medium-high heat to get the mushrooms to release some of their water. Then move the mushrooms AND any left-over liquid (if any) to a bowl, set aside until later.
3. Cook the noodles according to package directions, drain, rinse really well with cold water, and set aside.
4. In the same large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) that you originally sautéed the mushrooms in, add the diced red bell pepper and sauté over medium-high heat for 5 to 7 minutes to soften, then add the finely minced ginger and garlic. Sauté over medium heat for 30 seconds.
5. Add the mushroom broth, vegetable broth, water, tamari, maple syrup, rice vinegar, and dried minced onion flake, bring to a boil, then immediately lower to a simmer.
6. Add all the remaining ingredients (sautéed mushrooms, snow pea pods, grated carrots, edamame, green onions), except the miso, chopped greens, and cooked noodles, simmer for 5 minutes.
7. Stir in the miso to dissolve, then add the chopped greens. Cook for a few minutes, then serve the soup immediately over individualized bowls filled with some of the cooked noodles. Do not add the cooked noodles to the soup pot, they tend to release too much starch. This is the way most restaurants serve this soup, and we feel that it works best to not place the noodles into the soup.
8. Top with Chili Garlic Paste, and any other optional toppings.

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Notes

*Vegetable Stock:  We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

* Mushroom Stock:  We used Pacific Mushroom Stock.

*Miso:  We used Miso Master Organic Red Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Chili Garlic Sauce: The Chili Garlic Sauce is a delicious burst of heat that completes the flavor of this soup.  You can add it to individual servings and stir it right in.  You can use Huy Fong Foods Garlic Chili Sauce brand since the amount used is so tiny, or you can make your own.  We placed 4 spicy chili peppers, seeded (please use gloves) into a food processor along with 1 heaping Tablespoon of minced garlic (about 4 to 5 cloves), 1 ½ teaspoons of maple syrup, 2 Tablespoons of white vinegar, ½ teaspoon cayenne pepper, 1 Tablespoon water, and a pinch of sea salt. Blend until smooth, do not puree, you want some texture.  Place in a small pan and simmer over medium heat for 8 to 10 minutes. Refrigerate in a tightly sealed jar.  We used 4 Fresno peppers.  If you use hotter peppers, cut back on the cayenne pepper.  Note:  If you do not like any heat, you can leave the Chili Garlic Sauce out of the recipe. The flavor will be still be great, but the Chili Garlic Sauce really punches the flavor up and add dimension to the soup.

*Toasted Sesame Seeds:  If you cannot find toasted sesame seeds, you can easily make your own. Preheat a nonstick skillet over medium heat on the stove.  When the pan is nice and hot, add the sesame seeds and gently push them around in a dry skillet, moving them constantly until they turn golden brown, then immediately remove the skillet from the heat, and remove the toasted sesame seeds from the skillet.  Be careful, they burn easily. Note: You do not need to toast the sesame seeds for this recipe, but they do add a nice layer of flavor element.

*Noodles:  We used a buckwheat-sweet potato soba noodles.  Feel free to use your favorite pasta, like spaghetti or linguine.

*Serving:  4 to 6

*Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.