It’s soup season around here. We’re in the middle of a polar vortex that has pushed cold arctic air down our way for the last two weeks. And we’re all getting cabin fever. But the silver lining of winter and these long, cold days is… SOUP. We love soup. All kinds. All flavors. All fillings. It’s just so easy to pack soups with vegetables, beans, and so so much flavor. This is exactly what this Miso Vegetable Noodle Soup does best.
This Miso Vegetable Noodles Soup is a complete meal in a pot. Forget everything I said before because THAT is my favorite thing about soup. If I can feed everyone at our table, hit on all the bases (carbs, protein, veg, and deliciousness), and do it from one pot – that’s a win.
How to make it
- In a large soup pot, heat up the olive oil and add the diced onions. Sauté for ~3 minutes over medium heat, stirring frequently.
- Add the carrots and celery, and continue to sauté until the onions are browned and translucent and the vegetables are beginning to brown on the outsides. ~5 minutes.
- Add the rest of the ingredients, except the noodles.
- Bring everything to a boil as you stir the soup to mix in all of the spices and chickpeas.
- Once it’s boiling, place a lid on the pot, reduce heat and let it simmer for 30 minutes.
- After 30 minutes, taste and adjust any seasonings desired. Then bring to a boil again.
- Add the noodles, and continue to boil as the noodles cook for 8-10 minutes (or however long the specific pasta you’re using says to cook on the box). If using fresh pasta, it should be done within ~3 minutes.
- Once your noodles are al dente, or as soft as you would like them, remove the pot from the heat. Remove the bay leaves and serve. Enjoy!
What is Miso Paste?
Miso paste is made from fermented soybeans, salt, and koji (also used in Sake). It’s a staple in Japan, where most people know it from the traditional Miso Soup. Miso also has health benefits that aren’t as well known. It is full of Probiotics which are fantastic for our gut health. Good gut bacteria has been shown to alleviate symptoms of anxiety and depression, and can even boost overall immune system function. And aside from its gut health benefits, it packs a ton of flavor for tofu, dressings, sauces and so much more than just soups.
More Vegan Deliciousness
- Vegan Sriracha Egg Salad
- Chocolate Coconut Vegan Pancakes
- Cinnamon Toast Waffles – Vegan
- Double Chocolate Peppermint Cookie Dough Balls – GF, Vegan
- Crispy 3 Ingredient Cereal Bars
If you make this Miso Vegetable Noodle Soup, let us know how it went! Leave us a comment below, rate the recipe, or show us your stuff on Instagram #plantednoshery. We hope you enjoy a comforting bowl of delicious soup whether you’re wearing shorts, or in the middle of a cold winter just like us. Enjoy!
Miso Vegetable Noodle Soup – Vegan
Ingredients
- 900 ml Vegetable broth (no salt added) store bought or homemade
- 2 cups Large onion, diced ~1 large onion
- 2 cups Celery, washed and chopped
- 2 cups Carrots, peeled and chopped
- 2 cups Chickpeas, cooked or drained and rinsed
- 200 g Noodles, spaghetti or any type you prefer use gluten free if needed
- 3 tbsp Light Miso
- 1 tbsp Granulated garlic
- 1 tbsp Olive oil
- 2 tsp Sea salt
- 2 Bay leaves
- 2 tsp Paprika
- 2 tsp Oregano
- 1 tsp Basil
Instructions
- In a large soup pot, heat up the olive oil and add the diced onions. Sauté for ~3 minutes over medium heat, stirring frequently.
- Add the carrots and celery, and continue to sauté until the onions are browned and translucent and the vegetables are beginning to brown on the outsides. ~5 minutes.
- Add the rest of the ingredients, except the noodles.
- Bring everything to a boil as you stir the soup to mix in all of the spices and chickpeas.
- Once it's boiling, place a lid on the pot, reduce heat and let it simmer for 30 minutes.
- After 30 minutes, taste and adjust any seasonings desired. Then bring to a boil again.
- Add the noodles, and continue to boil as the noodles cook for 8-10 minutes (or however long the specific pasta you're using says to cook on the box). If using a fresh pasta, it should be done within ~3 minutes.
- Once your noodles are al dente, or as soft as you would like them, remove the pot from the heat. Remove the bay leaves and serve. Enjoy!
Leave a Reply