Vegan Mushroom Miso Noodle Soup
Well, what can I say, it’s september and I really forgot for a second that this means there’s just no adequate natural lighting for food photos in my apartment after 3pm. And because I wanted to eat this little soup for dinner, I had to basically shoot the pictures in total darkness.
So please bare with me here and don’t let these sad pics deceive you! Because this super easy and cozy miso noodle soup really is delicious and perfect for the colder days ahead of us. Plus, with a little bit of planning and luck (aka sunlight) you can probably take even cuter pictures of it then I did!
and now here’s the recipe for this:
Vegan Mushroom Miso Noodle Soup
Ingredients:
1-2 tsp sesame oil
2-3 tbsp soy sauce or tamari
1 spring onion
1 small piece of ginger (or more to taste)
1/2 zucchini
1 carrot
4-5 brown mushrooms
650ml water
1 1/2 tbsp miso paste
about 150g pasta of choice
black pepper and chili flakes
1 tbsp nutbutter of choice* (optional)
some lemon juice (optional)
Instructions:
First heat up the sesame oil in a big pot, grate the ginger and sauté it together with the chopped spring onion, zucchini, carrot and mushrooms.
Add soy sauce or tamari and keep on sautéing while also adding some black pepper and chili flakes until the onion and veggies become fragrant.
Then add 650ml of water along with the miso paste and let everything come to a boil.
Add your noodles and keep on boiling everything until the noodles are cooked.
Lastly add more miso paste, soy sauce or spices to taste and optionally add some nutbutter and lemon juice to taste.* Done!
100% cozy vibes.
*Notes:
I added some lemon juice, 2 more tbsp of tamari, a generous dash of black pepper and 1 tbsp peanut butter to my soup. Adding nut butter is optional here but I really love it, because it adds some more substance to the broth, as well as an additional delicious flavor, depending on which nut butter you choose!
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi