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, which 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 noodles?
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 from 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 focusing 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.
Quick and Easy Miso Noodle Soup Recipe
Ingredients
- 200 g Udon Noodles 7oz (Straight to Wok Preferably)
- 125 g Shiitake Mushrooms 8-10 Total
- 75 g Mangetout ⅔-¾ Cup
- 15 g Ginger ½ Thumb-Sized Piece
- 3-4 Spring Onions
- 200 g Silken Tofu 7oz
- 2 tablespoon Light Soy Sauce
- 1 tablespoon Rice Vinegar
- 650 ml Vegetable Stock 2¾ Cups
- 2 tablespoon Red/Brown Miso Paste
- ½ teaspoon Sugar
- ½-1 teaspoon Gochugaru Chilli Flakes
- ⅛ teaspoon MSG
Instructions
- Remove the stems from the shiitake mushrooms and then cut them into 3-4mm (⅛") slices.
- Cut the mangetout into bite-sized pieces.
- Peel the ginger and cut it into batons as finely as you can.
- Cut the spring onions into thin rings at a 45-degree angle to the stem.
- Drain the tofu and cut it into bite-sized batons around 5mm (¼") in profile.
- Heat a wok over a very high heat, and when it begins to "shimmer", add the soy sauce and rice vinegar. This should bubble almost immediately.
- Pour in the vegetable stock, and add the miso paste, sugar, ginger, MSG and chilli flakes.
- When this begins to boil, reduce the heat to medium-low and simmer gently for 5 minutes. Give it a stir to combine, have a taste of the broth; if it needs more salt, add more soy sauce.
- Add the noodles, tofu, mangetout and shiitake mushrooms and simmer gently for 2-3 minutes. Be careful not to break up the tofu too much when stirring.
- Toss in the spring onions, stir and serve.
