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Vegan Veggie Miso Soup

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


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.


  • 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 cupsChopped 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


  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.


*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.