Vegan Miso Noodle Soup

Simple vegan miso noodle soup with garlic, ginger, mushrooms, spinach and buckwheat soba. The most delicious, quick and easy bowl of noodle soup I’ve ever made you guys! 

Vegan Miso Noodle Soup

Ingredients

• For the Mushroom Broth:
• 1 oz dried porcini mushrooms (or shiitakes)
• 3.5 tbsp white miso paste (non-gmo)
• 5 cups hot water
• 3 tbsp Tamari sauce or Coco Aminos
• 2 cloves garlic -grated
• 1 tbsp fresh ginger root -grated
• Add Ins:
• 2 cups wild mushrooms
• 2 cups baby spinach or (bok choy)
• 1/3 cup fresh chives or scallions -chopped
• 1/4 cup cilantro leaves -for garnish
• 1 tsp red pepper flakes or fresh chili pepper to taste
• 12 oz soba noodles

Instructions

1. Place the dried porcini mushroom in a medium sized bowl and cover with the hot water. Allow it to sit for 30 minutes. Strain into a saucepan and reserve the mushrooms for another recipe or to add back into your noodle bowl when serving.
2. Bring the mushroom broth to a gentle simmer and stir in the mushrooms, garlic and ginger. Remove from heat. 
3. In a separate bowl whisk together the miso paste with a ladle of the hot broth. Once incorporated add it to the pot with the soup together with the tamari or coco aminos.
4. Meanwhile cook the soba noodles in a separate pot until al dente. Mine take less than 4 minutes to be done just right. (Do not cook them in the mushroom broth as they contain lots of starches that will cloud the broth and throw off its flavor).
5. Visit veggiesociety.com for complete ecipe.