Quick, vegan soba noodle soup with tofu, miso, kale and carrots to keep you warm on a rainy day
Light and flavorsome vegan soba noodle soup to keep you warm on a rainy day. An easy lunch that leaves you satisfied and full of energy for the rest of the day. And ready to serve in less than 30 minutes!
I’ve been making this little soup with tofu and vegetables for years now. Every few months or so. Actually every time I manage to buy soba noodles somewhere… It has become a habit: soba noodles = this soup.
Why? It’s quick and easy, it’s super healthy and light and it just makes me happy… 🙂
What do you need?
- Soba noodles
- Tofu – firm tofu. You can use plain or something more interesting like smoked, peanut, basil, or tomato tofu. There are so many options, and I’ve been through many of them.
- Miso – white miso, which is actually quite orange in color.
- Vegetables: onion, green onions, garlic, carrots, and kale. You can change the veggies according to taste or what you have in the fridge. I often use spinach instead of kale because it is easier to get. If using spinach only add it to the soup during the last minute of the cooking time, it should only wilt.
- Frozen spinach or kale can be used instead.
How to make?
This vegan noodles soup was one of the first recipes I’ve posted on the blog, many years ago. This is the third or fourth update and each time I’ve changed the recipe a little. Not because it was not good. As mentioned above, I am quite passionate about this recipe, but because each change actually made the soup even better.
- Fry the cubed and spiced tofu in a little oil.
- Cook the onions and the carrots.
- Add broth and kale. Cook shortly.
- Cook the soba noodles separately.
- Mix miso with some of the hot liquid. Pour into the pot. Season.
- Assemble the bowls: grated garlic + green onion rings + noodles + tofu cubes + broth with veggies + lime wedges.
Other vegan soups:
Vegan Soba Noodle Soup – with Tofu
- 200 g/ 7 oz tofu
- 2 tablespoons vegetable oil divided
- 1 organic lime or lemon
- some chili flakes to taste
- 1 small onion
- 2 medium carrots chopped
- 700 ml/ 24 fl.oz/ 3 cups vegetable broth
- 1 handful chopped kale chopped
- 75 g/ 2.6 oz soba noodles
- 3 tablespoons white miso paste
- 2 garlic cloves
- 2-3 green onions
- fine sea salt and freshly ground black pepper
- Dry the tofu with a paper towel and cut it into cubes. Toss it with salt, pepper, and some chili flakes. Heat 1 tablespoon of the oil and fry the tofu until golden brown all over. Sprinkle with some lime zest.
- Heat the remaining oil in a saucepan. Cook the chopped onion until translucent.
- Add the chopped carrots and stir to coat with the oil. Continue cooking until the carrots soften slightly, about 3-4 minutes.
- Add the vegetable broth and the chopped kale, bring to a boil and simmer until the carrots and kale are soft.
- In the meantime, cook the soba noodles according to the packet’s instructions.
- Place the miso into a small bowl and ladle in some of the hot soup (only liquid). Whisk well until smooth. Pour this mixture into the soup and adjust the taste of the soup with salt and lots of pepper.
- Microplane the garlic cloves into 2 serving bowls. Divide the finely chopped green onions, noodles, and tofu between the bowl. Ladle the soup with the vegetables over them and mix gently. Serve with lime wedges.