Vegan Vegetable Miso Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 456.1
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,561.3 mg
  • Total Carbs: 93.7 g
  • Dietary Fiber: 12.2 g
  • Protein: 13.2 g

View full nutritional breakdown of Vegan Vegetable Miso Soup calories by ingredient
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Submitted by: ABERKSON


Made this for the 1st time today and it was so good. Made this for the 1st time today and it was so good.
Number of Servings: 1


    2 Cups Water
    2 Cubes any Vegan Boullion
    1 PKG of Udon Noodles (2 servings per pkg)
    1 Cup Sliced Carrots
    1 Cup Sliced Celery
    1 Cup Cauliflower, cut into bite size pieces
    1 Cup, Mushrooms, fresh, pieces or slices , (Buttons, Shitake, Oyster) mix or one of a kind
    1/2 Cup, Scallions, raw, chopped or sliced
    2 TBSP White Miso


You can also add Tofu to give it more protein. I was going to do that but I forgot!!

Also you can switch out some of the veggies listed with either Kale, Cabbage, Baby Bok Choy! Whatever your favorites are.


Gets all of your veggies sliced or chopped, whatever you prefer.

Spray your pot with Canola Cooking Spray.

Put all of the veggies in and saute until they start to turn translucent. (i.e. the onions)

Add the 2 cups water w/bouillon at this point and bring to a boil

Lower to a simmer and add the 2 tbsp of miso. Keep on simmer for 5 minutes and then serve. So Yummy!!

Serving Size: One Pot Soup for Two

Number of Servings: 1

Recipe submitted by SparkPeople user ABERKSON.


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