Vegan Miso Soup with Noodles, Broccoli, Snow Peas & Bok Choy
Prep time
Cook time
Total time
The miso's slightly sweet, salty and oh-so savory flavor bomb makes this vegan miso soup stand out from the rest. Big flavors in less than 20 minutes. I highly recommend cooking the vegetables according to instructions to keep the vegetables crunchy yet cooked through.
Recipe type: Asian
Serves: 2-4
  • ½ cup vegetable broth for sautéing plus 4 cups for soup broth
  • 8-ounce package soba, soy, rice or spaghetti noodles (you may only need about half)
  • 1 large shallot, thinly sliced
  • 3 garlic cloves, chopped
  • 1 small red fresno chili, chopped
  • 3 tablespoons white miso
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • ½ lb brocoli florets
  • ½ lb to ¾ lb bok choy, chopped
  • ¼ lb snow peas, tough string on the edge of shell removed
  • Fresh ground black pepper
  • Salt to taste
  • lime wedges for serving
  • Chopped cilantro (optional)
  • A drizzle of sesame oil for garnish (optional)
  1. Heat ½ cup vegetable broth in a large, heavy-bottomed soup pot. Add the shallots and Fresno chili and cook for 3 minutes. Season with some fresh ground black pepper. Add the garlic and cook another minute.
  2. Add 4 cups of vegetable broth to the soup pot and bring to a simmer.
  3. In a small bowl add the miso, soy sauce and rice vinegar. Add some warm water and whisk to dissolve the miso.
  4. Add the miso mixture to the vegetable broth.
  5. Add the broccoli to the simmering broth and cook for 2 minutes. Next add the bok choy to the broth with broccoli and cook for two minutes. Next add the snow peas and cook for another 3 minuets. Test the vegetables and make sure they are all cooked through but still have a bite.
  6. Serve with lime wedges for a bright kick and a sprinkle of fresh cilantro for freshness.
  7. Drizzle with a tiny bit of sesame oil if you are not oil-free
Recipe by Ordinary Vegan at