Vegan Noodle Soup

This Vegan Noodle Soup is a comforting and flavorful dish that combines the umami richness of miso with tender noodles and vibrant vegetables. Perfect for a quick meal, it's both nourishing and satisfying, making it a delightful option for any occasion.

Ingredients

• Soba noodles - 150 grams
• Vegetable broth - 500 milliliters
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, julienned
• Mushrooms (shiitake or button) - 100 grams, sliced
• Spinach - 100 grams, fresh
• Green onions - 2, chopped
• Tofu - 100 grams, cubed
• Seaweed (nori or wakame) - 1 sheet, shredded

Steps

1. In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add sliced mushrooms and julienned carrots to the pot, cooking for 5 minutes until the vegetables soften.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Once boiling, reduce heat to low and stir in the miso paste and soy sauce until well combined.
5. Add the soba noodles to the pot and cook for about 4-5 minutes, or until the noodles are tender.
6. In the last minute of cooking, add the cubed tofu and fresh spinach, stirring until the spinach wilts.
7. Remove from heat, garnish with chopped green onions and shredded seaweed before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and seaweed.
• High in protein and low in cholesterol due to tofu.

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