Vegan Miso Soup with Noodles, Broccoli, Snow Peas & Bok Choy

January 29, 2020

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. (#vegan) Ordinaryvegan.net

Today I celebrated the Chinese Lunar New Year with an Asian inspired vegan miso soup with noodles, broccoli, snow peas & bok choy.

The Chinese New Year officially begins on January 25 and ends on February 8. Without a doubt, noodle dishes are a staple of the Chinese New Year celebration. They represent and promise longevity.

Personally, I have never met a noodle I didn't like.  Asian noodles differ from common pasta because of the broader range of flours and starches in the ingredients.

I used zero carbohydrate high-protein chickpea noodles for this vegan miso soup, and they were outstanding.

You can also use tofu noodles, soba noodles, ramen noodles, and the list goes on and on. Any noodle is fine for this recipe; just make sure you read the cooking instructions.

The slightly sweet, salty, and savory miso flavor bomb is what makes this vegan miso soup stand out. As a chef, I am in constant pursuit of new flavor bombs that take a dish from good to so, so, tasty, and this is one of my favorites. Miso is worth the investment and can add a savory flavor to anything you cook.

Hot Chili Peppers Are Your Friend!

You can also add as much heat as you desire.

I only used one Fresno chili in this recipe, but if you like heat, add more. Or perhaps add some samba leek or red chili paste. Thanks to a class of compounds called capsaicinoids in hot peppers, there are extra health benefits to hot peppers. Capsaicinoids can increase metabolism, relieve topical pain, and even reduce insulin spikes in diabetes.

Hope you enjoy this Asian inspired noodle dish as much as we did. If you enjoy noodles, you will probably enjoy my Sesame Noodles with Spicy Chili Oil and Scallions,  Asian Noodle Salad with Tofu or my Vegan Pad Thai.

Vegan Miso Soup with Noodles, Broccoli, Snow Peas & Bok Choy

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5 from 1 reviews
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.
Author:
Recipe type: Asian
Serves: 2-4
Ingredients
  • 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)
Instructions
  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

 

 


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12 thoughts on “Vegan Miso Soup with Noodles, Broccoli, Snow Peas & Bok Choy

    1. Hi Jen – It depends on what kind of noodles you are using. If you are using a brand of cooked soft tofu or chickpea noodles – they only need about 3 minutes in the simmering broth. If you are using a pasta like dried spaghetti – I recommend you cook it separately so it doesn’t absorb all that yummy broth. Thanks for stopping by and have a wonderful day! Nancy

    1. Hi Linda – I am sorry to say I don’t but I can say it is definitely low in calories. Thanks for stopping by and for being part of our healthy community!

  1. Hi Nancy
    Was wondering if you could breakdown nutrition facts as Joe
    Prediabetic and watching his carbs. Want tomake this soup sounds yummy

    1. Hi Carol – Here is the no carb noodles I use – Don’t have the nutrition facts breakdown of the other carbs like the vegetables but complex carbs like veggies should be ok – You can usually find the carb free noodles in stores like Whole Foods, Trader Joes & Sprouts, http://www.nasoya.com/healthy-tofu-products/pasta-zero-spaghetti/ The package will have the carb breakdown. It says zero carbs. Thanks for stopping by – Love to Joe!

    1. Hi Kathleen – Here is the link – You can usually find in healthier grocery stores like Whole Foods, Sprouts, Luckys etc – Thanks for being part of our healthy community and for stopping by.

  2. Hello! Please note that anything made of chickpea flour cannot be zero carb. All beans (and lentils) include carbohydrates. It is probably more accurate to say that chickpea noodles are higher in protein and *lower* in carbs than noodles made of rice or wheat. Recipe looks delicious, though!

    1. Hi Adrienne – The packages misleading because it leads you to believe there are zero carbs when there are actually 1% / 4 carbs. Thanks for stopping by and hope you enjoy the recipe!

    1. Sorry to hear that Sharon – I made the noodles separately and can’t remember if I had leftovers. Thanks for the heads up.

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