1 Pot Miso Soup

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miso soup
This soup is mild, but full of flavor and the mushrooms and tofu give it such a great texture and body.

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noodles soup
Add tons of green onion and parsley or cilantro to increase its freshness.

This 1 Pot Miso Soup has been such a discovery and a surprise for me. When I was living in Rotterdam we went to a noodle soup restaurant and I really enjoyed seeing all the options they had to choose from! Miso was listed and I can’t believe I had no clue what it was right until that day.

Miso is a traditional Japanese condiment, that consists of a thick paste made from soybeans that have been fermented with salt and a koji starter. It is reach in many different nutrients, it helps you maintain a healthy gut flora, and it is probiotic-rich, which is very good to boost your immune system. (1)

I find it so convenient to make soups, especially in autumn and winter, they really warm you up, and the best thing is that you can make big batches and freeze them for a super fast dinner or to take with you for lunch. I have been developing some new ones lately, like my Vegan African Peanut Soup or my 1 pot curry lentil soup, in case you want to have a peak.

Let’s go!

1 Pot Miso Soup
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1 Pot Miso Soup

Recipe by NoeCourse: Lunch and Dinner
Servings

2 – 3

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

300

kcal

Ingredients

  • 2 Tbsp (30 ml) avocado oil

  • 4 green onion, chopped

  • 2 garlic cloves, chopped in chunks

  • 3 chunks of ginger cut into 3 pieces

  • 15-20 oyster mushrooms

  • 5 cups (1250 ml) vegetable broth

  • 2 tbsp soy/tamari sauce

  • 1 Tbsp red miso paste

  • 1 tsp maple syrup

  • 1 block (200 gr) tofu in cubes

  • 100 gr rice noodles

Directions

  • Heat the avocado oil in a large pot on medium-high heat.
  • Add the green onion, garlic and ginger to the pot and saute for a couple of minutes and then the mushrooms and saute for another couple of minutes.
  • After that add: vegetable broth, soy sauce, miso paste and maple and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
  • If you want, remove the chunks of garlic & ginger with a fork, I personally prefer to leave them and either eat them or just leave them on the side.
  • Bring the soup to a gentle boil and add the tofu and rice noodles and cook for as long as the noodles need to be fully cooked (follow your package instructions). Mine took me 4 minutes.
  • Finally, add your garnish; parsley/cilantro, sesame seeds, green onions…

Recipe Video

Notes

  • By the way … You can keep this soup for 4 days in your fridge in an airtight container or freeze it, as well in an airtight container.

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