Veggie Noodle Miso Bowl Recipe

soup miso noodles vegan plant-based recipes

Veggie Noodle Miso Bowl Recipe

Nourishing, filling, hydrating, packed with delicious veggies and a tangle of slurp-worthy noodles… this Miso bowl will never fail to re-set, revive and energise! 


Ingredients to serve 4:

2 handfuls of mushrooms, sliced

2 tbsp miso paste or 2 sachets of miso granules

2 cloves of garlic, finely sliced

2 thumb size pieces of ginger, sliced into skinny matchsticks

1 green or red chilli, deseeded and finely sliced

1 - 2 handfuls of Tenderstem broccoli

4 nests of rice noodles, prepared according the guidelines on the packet

1 red onion, finely sliced

1 bunch of watercress or bag of spinach 

Tamari Sauce

light olive oil



1. First prepare all of your ingredients and set aside.

2. Place a large saucepan over a medium heat and add a teaspoon of light olive oil. Tumble in the mushrooms and allow them to sizzle and soften for 4 or 5 minutes, stirring occasionally. Once they are cooked, transfer the mushrooms to a bowl and set aside.

3. Using the same pan, pour in 6 - 8 mugs of fresh water, add the miso and whisk together. Place the pan on a medium to high heat and allow the broth to come to the boil.

4. Add the garlic, ginger and chilli followed by a few dashes of Tamari sauce continue to simmer for a minute before adding the Tenderstem broccoli then allow to simmer for a couple of minutes.

5. Add the noodles to the broth and cook for the length of time recommended on the packet (usually somewhere between 2 and 4 minutes).

6. Add the mushrooms back to the pan and top with the raw sliced red onion and scatter in the watercress before serving immediately in warm bowls.



This is a great recipe for using up what you have leftover in the fridge… try shredded cabbage, kale, ribboned carrots, spriralised courgettes or even sliced cauliflower!