Ultra-Nourishing Miso Soup

By @sarahs_spoonful

Ultra-Nourishing Miso Soup

By @sarahs_spoonful /  www.sarahspoonful.com

Serves 1

Vegan / Gluten-free / Nut-Free

Sarah shares simple, affordable and healthy recipes to inspire other busy women and help them look after their health. 

Sarah promotes a down-to-earth, evidence-based approach to food without unnecessary restrictions or dietary fads. She believes that our food and lifestyle affects how we feel on a day to day basis and is passionate about sharing this message with her audience.

“This soup is one of my weeknight go-to’s. It’s quick, cheap, and you really can’t go wrong with how you cook it. It’s versatile, super cosy and nourishing – a great recipe to have up your sleeve!”


  • 1/4 vegetable stock cube
  • 2 tsp soy sauce (use GF if required)
  • 2 tsp maple syrup
  • 2 tbsp miso paste
  • 1 tsp sesame oil
  • 2 dried shiitake mushrooms
  • 1/2 block tofu, cubed
  • 1 small handful udon noodles or zoodles, rice noodles or ramen
  • 1/2 cup hard vegetables, diced such as carrot, broccoli, cauliflower 1 cup softer vegetables such as bok choy, kale, mushrooms, cabbage
  • Sesame seeds, to serve


Add the soy, maple syrup, stock, miso paste, water and shiitake mushrooms to a saucepan and bring to a simmer.

Allow the mushrooms to release their flavour for a few minutes, and then add the harder vegetables to the pot and cook for a further five minutes.

Add the soft vegetables and the noodles and cook for a few more minutes.

Finally, add the tofu and sesame oil and warm through for a minute or two. Serve and top with sesame seeds.

Chopped spring onion, strips of nori (sushi paper), sprouts or crispy shallots all also make delicious toppings.

Want to stay up to date?
Subscribe to our newsletter!