Miso Noodle Soup

Serving Size 4

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Inspired by: Justine Snacks

  • 3 tbsp salted vegan butter
  • 2 & 1/2 tbsp red miso
  • 1/4 cup flour loosely packed
  • 3 cups plant-based milk
  • 1 cup water to use as needed
  • Handful wakame, to taste
  • Enoki mushrooms
  • 1 package Nasoya Silken Tofu
  • 1 package Nasoya Pasta Zero 
  • Green onions, to garnish
  • 1 tbsp chili oil

Preparation

  1. Put a dutch oven on medium heat. Add the vegan butter and let it melt.
  2. Scoop in the miso, stir quickly with a wooden spatula or spoon to incorporate it in with the butter. Cook for 1-2 minutes, letting the mixture turn a deep shade of brown and smell rich and toasty.
  3. Add in the flour and mix to incorporate it into a paste. Cook another 1-2 minutes to cook off any rawness in the flour.
  4. Gradually add in the milk, pouring in about 1/2 cup to 2/3 cup at a time. Stir continuously to remove any clumps, and begin to form the base of the soup. Once all the clumps are gone, add the next splash of milk and keep repeating until you get a smooth, creamy but still thin, soup. Do not add the water yet.
  5. If you think the soup is a bit too thick for your personal taste, add in up to 1 cup of water to thin it out. Add it in splashes, it'll do more than you think!
  6. Lastly, add in the wakame, enoki mushrooms, Silken Tofu, and Pasta Zero. Stir until warmed. Take the soup off the heat. Garnish and enjoy!

Share this Recipe