Print

Vegan Creamy Miso Sesame Noodle Soup

A close-up of a bowl of Vegan Creamy Miso Sesame Noodle Soup topped with scallions, sesame seeds, and shiitake mushrooms.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this detailed guide to prepare a rich, dairy-free noodle soup featuring a creamy broth flavored with miso and toasted sesame.

Ingredients

Scale
  • 1 block (14 oz) silken tofu
  • 4 cups vegetable broth
  • 1/4 cup white miso paste
  • 2 tablespoons tahini (sesame paste)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon toasted sesame oil
  • 8 oz dried ramen or udon noodles
  • 1 cup chopped shiitake mushrooms
  • 1/2 cup shredded carrots
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Drain the silken tofu. Place the tofu, vegetable broth, miso paste, tahini, soy sauce, ginger, and garlic into a high-speed blender.
  2. Blend the mixture until completely smooth and creamy. This forms your soup base.
  3. Pour the blended base into a large pot. Heat over medium heat, stirring occasionally, until the soup is hot but not boiling.
  4. While the soup heats, cook the noodles according to package directions. Drain well.
  5. Add the shiitake mushrooms and carrots to the hot soup base. Simmer for 5 minutes until the vegetables soften slightly.
  6. Stir in the toasted sesame oil just before serving.
  7. Divide the cooked noodles among serving bowls. Ladle the creamy miso broth and vegetables over the noodles.
  8. Garnish each bowl with sliced green onions and toasted sesame seeds.

Notes

  • For an extra creamy texture, ensure your blender is powerful enough to fully emulsify the silken tofu.
  • Use red miso for a deeper, saltier flavor, or white miso for a milder, sweeter taste.
  • You can substitute ramen noodles with rice noodles or soba noodles if desired.

Nutrition

Find it online: https://tasteportfolio.com/vegan-creamy-miso-sesame-noodle-soup/