Vegan Miso Soup With Noodles Broccoli Snow Peas Bok Choy Recipes

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VEGAN MISO SOUP WITH NOODLES, BROCCOLI, SNOW PEAS & BOK CHOY



Vegan Miso Soup with Noodles, Broccoli, Snow Peas & Bok Choy image

The miso's slightly sweet, salty and oh-so savory flavor bomb makes this vegan miso soup stand out from the rest. Big flavors in less than 20 minutes. I highly recommend cooking the vegetables according to instructions to keep the vegetables crunchy yet cooked through.

Provided by Ordinary Vegan

Categories     Asian

Time 30m

Yield 2-4

Number Of Ingredients 16

½ cup vegetable broth for sautéing plus 4 cups for soup broth
8-ounce package soba, soy, rice or spaghetti noodles (you may only need about half)
1 large shallot, thinly sliced
3 garlic cloves, chopped
1 small red fresno chili, chopped
3 tablespoons white miso
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ lb brocoli florets
½ lb to ¾ lb bok choy, chopped
¼ lb snow peas, tough string on the edge of shell removed
Fresh ground black pepper
Salt to taste
lime wedges for serving
Chopped cilantro (optional)
A drizzle of sesame oil for garnish (optional)

Steps:

  • Heat ½ cup vegetable broth in a large, heavy-bottomed soup pot. Add the shallots and Fresno chili and cook for 3 minutes. Season with some fresh ground black pepper. Add the garlic and cook another minute.
  • Add 4 cups of vegetable broth to the soup pot and bring to a simmer.
  • In a small bowl add the miso, soy sauce and rice vinegar. Add some warm water and whisk to dissolve the miso.
  • Add the miso mixture to the vegetable broth.
  • Add the broccoli to the simmering broth and cook for 2 minutes. Next add the bok choy to the broth with broccoli and cook for two minutes. Next add the snow peas and cook for another 3 minuets. Test the vegetables and make sure they are all cooked through but still have a bite.
  • Serve with lime wedges for a bright kick and a sprinkle of fresh cilantro for freshness.
  • Drizzle with a tiny bit of sesame oil if you are not oil-free

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