Miso soup is one of my favorites, I like it so much that I usually prepare it at least once a week, especially for dinner. We already had a recipe for miso soup, but I like this one better, it’s something like version 2.0.

Both recipes are vegan, although this one, as it contains noodles, is not gluten-free. However, you can use gluten-free pasta, rice noodles, or make the soup without any pasta at all. Be careful when buying the noodles because some have eggs among their ingredients.



  • 40 g de noodles
  • 3 cucharadas de miso
  • 1 litro de agua
  • 1 cucharada de alga wakame
  • 100 g de tofu blando
  • 1/2 taza de cebolleta (60 g)


  1. Cook the noodles or the type of pasta that you use according to the instructions on the package.
  2. Put the miso in a bowl. Reserve.
  3. Put the water in a pot and when it starts to boil add a little water in the bowl in which you had the miso. Stir until dissolved. Set aside.
  4. Pour the wakame seaweed into the pot and cook over medium-high heat for about 5 minutes.
  5. Remove the pot from the heat, add the mixture of water and miso that you had in the bowl, the chopped tofu and the spring onion and stir. If you want you can cook the tofu and spring onion a little, although it is not necessary. Remember that you shouldn’t heat the miso, otherwise it loses its properties.
  6. Add the cooked noodles at the end.
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