Vegan Miso Noodle Soup
Difficulty level: Easy
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Prep Time
25-20 minutes
Cooking/Baking Time
45 minutes

For the broth

2 tsp. sesame oil

2 oz. ginger, roughly chopped

4 garlic cloves, roughly chopped

2 tbsp. finely chopped spring onions

½ tsp. chopped chilli peppers

2 tbsp. miso paste

2 ½ pt. boiling water

Pepper, to taste

Additional ingredients

6 oz. rice noodles (medium thickness)

2 tsp. sesame oil

8 oz. button mushrooms, stems removed and chopped in half

3 oz. mange tout 

1 red bell pepper, cut into wedges

1 tbsp. soy sauce

2 pak choi

To serve (optional)

1 red chilli pepper, sliced 

Sesame seeds 

Soy sauce

  1. To make the broth, place a large pot over a medium-high heat. Add the sesame oil and ginger. Stir for about 2 minutes or until fragrant. Next, add the garlic, spring onions and chilli. Stir for another 3 minutes or until the ingredients are softened. Stir in the miso paste for 30 seconds, then carefully pour in the water. Stir everything well so that there is nothing sticking at the bottom of the pot. Add some pepper to taste. Reduce the heat to a simmer. Cover the pot with its lid and leave to develop for 35 minutes.
  2. Increase the heat to medium, add the rice noodles, cover and cook for 5 minutes.
  3. In the meantime, place a stir fry pan over a medium-high heat. Add the sesame oil, mushrooms, mange tout, bell pepper and soy sauce. Stir fry for 3 minutes, then add to the pot with the noodles. Cook for a further 2 mins. Remove from the heat.
  4. Cut the leaves from the stems of the pak choi then add to the soup. 
  5. Serve the soup hot with some chillies, a sprinkle of sesame seeds and soy sauce served on the side.
  6. Enjoy!

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