Miso Noodle Soup with Tofu and Shiitake Mushrooms

Miso noodle soup loaded with silken tofu, shiitake mushrooms and mangetout delivers big umami flavours and a little heat from chilli flakes.

This recipe uses straight-to-work noodles, making it a wonderful one-pot soup that cooks in around 10 minutes.

Spicy Japanese-Influenced Vegan Noodle Soup

I love a quick bowl of soup, my site is littered with them and some of my favourites are noodle soups. I’ve got everything from a glorious beef noodle soup to leftover roast chicken noodle soup and, of course, my take on chicken ramen.

My latest offering leans on Japanese influences and it’s quick, easy and also vegan!

My take on a miso noodle soup features shiitake mushrooms, silken tofu, ginger and mangetout which add much-needed texture.

I add a little heat because I love a little chilli, that takes the form of some Korean gochugaru chilli flakes. They are not as hot as you think so you can be generous and they also add an almost fruity sweet vibe.

And if you use straight-to-wok noodles, this thing cooks in one-pot in under 10 minutes. Bolt-on 10, maybe 15 minutes to prepare the ingredients and you have a delicious quick and easy soup ready to rock and roll

Frequently Asked Questions

Can I use different types of noodle?

Yes, this recipe is delicious with both egg noodles and buckwheat soba noodles, although the former are naturally not vegan/

Can I cook noodles in the broth if they are not straight-to-wok noodles?

You probably can get away with it, but I wouldn’t because they will add too much starch to the broth.

I would cook them separately, then drain and refresh them in cold water and only add them back in to warm through for the last minute of cooking.

Can I use white miso paste?

Yes, but the flavour of white miso is far less intense than brown or red miso paste. As a result, you may wish to add more, but you can do this to taste, it will also change the colour of the dish.

Can I use firm tofu?

I would not use firm tofu in this recipe, that is much better for stir-frying or even roasting. Silken tofu is beautifully soft and is perfect for soups, I also use it in my Chinese hot and sour soup.

Can I use regular mushrooms?

Yes, but they do have a slightly different flavour and texture than button mushrooms or chestnut mushrooms.

Can I use different types of chilli flakes?

Yes, of course, but take care because they vary greatly in both flavour and heat intensity.

Do I have to add the MSG?

No, it is optional, but you are missing out on a boatload of flavour if you do omit them.

Serving Suggestions

This miso noodle soup is a perfect one-pot lunch, but it also makes for a killer starter to a Japanese or even a Chinese-influenced meal.

So rather than focussing on sides here, I’ll make a few suggestions as to what to follow this dish with.

My favourite Japanese-influenced recipes to follow from this soup would be either Tonkatsu or some form of fish tempura.

Although a teriyaki dish would work equally well, my teriyaki meatballs or teriyaki mushrooms would be awesome.

If I were to add a Chinese-influenced dish to follow on from this, I would add my Chinese braised pork knuckle or my foxy Crispy Chinese pork belly.

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• Large wok.
• Chopping board.
• Kitchen knife.
• Stirring and serving spoons.
• A combination of weighing scales, measuring jug, cups and spoons.