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Nourishing Veggie Miso Soup

Colorful, healthy and nutritious. Perfect for a light dinner.

cooking time: 20 mins  difficulty: easy serves: 2


2 cloves of garlic, minced

1 thumb of ginger, minced

1 small onion, chopped

1 small carrot, chopped

1/2 head of broccoli, cut into small pieces

6 cups of vegetable broth

1/4 cup of white miso paste

2 tbsp of soy sauce

150 g of brown rice noodles

Optional toppings:

Sesame seeds

Spring onions



Fried tofu or tempeh


1. In a medium pot, add the ginger, garlic and onion with a splash of water or olive oil.

2. Cook for 5 minutes or until frafrant.

3. Then add the carrot and broccoli and cook for 2 more minutes.

4. Add the vegetable broth and bring it to a boil.

5. Let it simmer for 15 minutes or until the vegetables are tender. Then, add the noodles and cook until they are cooked.

6. In a small bowl, mix the miso with hot water or some broth from the soup.

7. Remove the soup from the heat and add the miso mixture. Stir until everything is well combined.

8. Add the soy sauce and season to taste. Add any garnishes you like and enjoy!


Add any vegetables you have in your fride, cauliflower or mushrooms go really well with it.

Works well with tofu cubes.

If gluten free, substitute the miso for chickpea miso and the soy sauce for tamari.

Feel free to use any noodles you like.

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