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miso

Dinner Lunch & Light Bites Recipe

Miso Nikomi Udon

miso soba noodle soup vegan

Miso Soba Noodle Soup Recipe

This Miso Nikomi Udon (which means cooked miso soup) is delicious, full of flavour and packed with umami from the miso, tamari and mushrooms. Ready in less than 20 minutes this has to be one of my favourite week night comfort foods.

Recipe Breakdown

Clearspring White Miso- I used the Clearspring white miso paste for this recipe as it’s a little sweeter and lighter in colour. Add 1 heaped tbsp to the soup just a few minutes before serving.

Mushrooms- You can use any mushrooms you like however I used a mix of mushrooms such as oyster, shiitake, chestnut and chantarelle for a delicious mix of texture and flavour.

Udon- This is a type of wheat based noodle. It’s thicker than ramen or soba and perfect for soups and broths. You can use any thickness of noodle for this really however I definitely recommend udon.

Tamari- Tamari is just a gluten free soy sauce but carries a slightly different flavour. It adds a delicious kick of umami and works perfectly with mushrooms.

Sesame oil- Using sesame oil to fry the mushrooms adds a delicious nutty flavour and also works better on a high heat.

miso soba noodle soup vegan


Cooking Tips

Finely chop 1/2 the ginger then grate in the other 1/2 to the stock

Fry the mushrooms with the garlic, ginger and chilli on a medium-high heat to get a delicious crisp edge, then set aside a good spoonful to place on top of your soup just before serving to keep them lovely and crispy

Add the miso towards the end of the recipe, this helps keep the delicious flavour

Squeeze ver 1/2 lime to get a zingy pop of flavour to accent the miso

Finely grate the carrot to top then blanch in the hot soup for a 1-2 minutes before serving to slightly soften

miso udon soup vegan


 

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Miso Nikomi Udon

A delicious vegan friendly udon soup packed with flavours of ginger, garlic and most importantly white miso. The mushrooms are seared with tamari and sesame oil making them delicious and crispy, perfect for topping this soup.
Prep Time 5 mins
Cook Time 10 mins
Servings 2 people

Ingredients
  

  • 1 red chilli
  • 3 cm piece of ginger
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • 3 cloves garlic
  • 200 g mixed mushrooms
  • 120 g udon noodles
  • 800 ml boiled water
  • 1 heaped tbsp white miso paste

To top:

  • Grated carrot
  • 1 lime
  • 1 tbsp sesame seeds
  • 3 spring onions

Instructions
 

  • Start by adding the sesame oil and tamari to a deep pan, place on a medium heat then add the finely chopped ginger and chilli then fry for around 3 minutes
  • Fry the garlic off for a further 2 minutes
  • Add the mushrooms and fry on a high heat for 6 minutes
  • Add the water, noodles and miso paste and heat for a further 3 minutes
  • Serve up with grated carrot a squeeze of lime, finely chopped spring onions and a sprinkle of sesame seeds

Notes

*top tip, set some of the fried mushrooms aside to place on top at the end to keep them delicious and crispy

If you like this recipe, why not try my peanut tofu ramen.

chilli peanut tofu ramen vegan

Dinner Recipe

Miso Aubergine Soba Soup

Miso Aubergine Soba Soup

Ingredients

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

3 cloves garlic

4 stalks spring onion

1 lime

1 large aubergine cubed

2 tbsp tamari

1 tsp miso paste

700ml vegetable stock

85g soba noodles

 

To Top:

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 spring onions

Method

Chop the aubergine into 3cm cubes and add to the frying pan with 1 tbsp of tamari and fry on a high heat for around 4 minutes on each side, then set aside in a bowl

 

Add the grated chilli ginger and spring onions to the wok and fry in the sesame oil for around 1 minute before adding the finely chopped garlic and fry for a further 1 minute

 

Add the vegetable stock along with the miso paste, juice of lime and bring to a simmer for around 7-8 minutes

 

Add the soba noodles and allow to simmer for a further 4-5 minutes, in the mean time slice the toppings ready to garnish the soup

 

Pour the soba soup into bowls then garnish with the freshly sliced pepper, spinach, sliced carrot and spring onions, add the fried aubergine and sprinkle with sesame seeds and fresh coriander

miso aubergine soba soup
miso aubergine soba soup
Dinner Recipe

Ginger Miso Soba Soup

ginger miso soba curry

Ingredients

For the stock

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

1 large aubergine cubed

3 cloves garlic

Juice of 1 lime

1 red chilli

2 stalks spring onion

2 tbsp tamari

1 tsp miso paste

85g soba noodles

500ml vegetable stock

400ml tin full fat coconut milk

 

For the topping

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 stalks spring onion

1 tsp black sesame seeds

1 tsp white sesame seeds

 

Method

 

Chop the aubergine into 3cm cubes and add to the frying pan with 1 tbsp of tamari and fry on a high heat for around 4 minutes on each side, then set aside in a bowl

 

Add the grated chilli ginger and spring onions to the wok and fry in the sesame oil for around 1 minute before adding the finely chopped garlic and fry for a further 1 minute

 

Add the vegetable stock along with the miso paste, juice of lime and bring to a simmer for around 7-8 minutes

 

Add the coconut milk, dash of turmeric and leave to simmer on a medium heat for a further 5 minutes, adding the soba noodles to cook

 

Slice the toppings ready to garnish the soup

 

Pour the soba soup into bowls then garnish with the freshly sliced pepper, carrot and spring onions, add the fried aubergine and sprinkle with sesame seeds and fresh coriander

ginger miso soba soup
ginger miso soba soup curried ramen recipe
Recipe Sides & Savoury Snacks

Miso Marinated Aubergine

miso glazed aubergine with spring onion

Ingredients:

2 large aubergines

___

For the marinade

1 tsp brown miso paste

2 tsp Tamari

1/2 tsp grated fresh ginger

1/4 tsp garlic powder

3 tsp date nectar / honey
1 large aubergine

____

To garnish

1 tbsp Sesame seeds

2 spring onions

Method:

Slice the aubergine, mix the marinade ingredients together then coat the slices and leave for at least 10 minutes

Place a griddle pan on a high heat

Add the marinated aubergine to the piping hot pan and allow to sizzle for around 6 minutes until the deep grill lines slightly charr the aubergine

Plate up, drizzle in any leftover dressing and top with sesame seeds and spring onion.

*These aubergine steaks can also be served with rice or in bao buns to make a main dish

Miso marinated aubergine
Miso marinated aubergine
Dinner Recipe

Crispy Tofu & Mushroom Ramen

miso soup ramen vegan crispy tofu

 Shimeji Mushroom and Tofu Ramen Recipe

This ramen recipe is a variation of ramen for those who don’t have access to some of the key ingredients depending on where you’re based. You can add pickled ginger, and nori to make the dashi (stock) taste a little more authentic, however if you only have access to the certain ingredients hopefully this recipe will work wonders.

Breakdown of Ingredients

Mushrooms- These give a beautiful earthy taste and a slightly meaty texture

Miso- Miso is a fermented soya bean paste. It has a wonderful umami flavour which is a key ingredient within this dish. You can buy the brown paste either in jars or in single serve sachets.

Ramen (noodles) – To make this more traditional use ramen noodles which are slightly thinner in texture than an udon noodle. However it will work just as well with udon or even swap out for a gluten free option such as soba or rice.

Ginger- Adding a beautiful fragrant flavour with a slight kick, using fresh ginger is really important when making a ramen stock.

Chilli – Again, in a more traditional ramen you would find a red chilli paste, however if you don’t have this in your cupboards just using a finely diced red chilli will bring the heat.

Optional extras– You can add nori seaweed to the stock to give a salty and slightly ‘fishy’ flavour to the soup.

shimeji mushroom vegan ramen

Cooking Tips

Slicing the garlic- By slicing the garlic instead of mincing gives a slightly stronger taste. If you don’t want to eat the slightly larger pieces of garlic, you can slice into large pieces and simply take them out before serving

Strain the Miso –  If you want the silkiest smoothest ramen, simply use a fine sieve to strain the miso soup through to make sure there are no little bites of chilli, garlic or spring onion from the stock.

Ginger- By finely chopped half the ginger into the stock at the first stage, then grating the other half (which will be added with the stock) helps give a really strong flavour of the ingredient.

 

miso soup ramen vegan crispy tofu


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miso soup ramen vegan crispy tofu

Shimeji Mushroom and Crispy Tofu Ramen

Using shimeji mushrooms and crispy tofu this is a slight twist on a tofu ramen dish. I've shown how to get a crispy tofu however you can use silken tofu blocks to keep this dish much more authentic.
Prep Time 5 mins
Cook Time 20 mins

Ingredients
  

For the miso soup

  • 3 spring onions
  • 3 cm fresh ginger
  • 1 red chilli
  • 3 cloves garlic
  • 2 tbsp tamari
  • 150 g of Shimeji mushrooms
  • 2 bay leaves
  • 1 sachet brown rice miso paste I used ClearSpring brown miso paste
  • 1.5 l of veg stock made with boiled water and a stock cube

Tofu / Garnishings

  • 140 g firm or silken tofu cubed firm tofu will create the crispy finish whereas silken will be much softer and a more traditional take on the recipe
  • 150 g udon noodles
  • ½ finely sliced red chilli
  • 1 tbsp sesame seeds

Instructions
 

  • Prepare the vegetables first, finely chopping the spring onions, chilli and garlic then drain the tofu and slice into 1cm thick squares
  • Add the chopped chilli spring onions, shimeji mushrooms and ginger to a wok / deep pan and fry in a splash of tamari for a few minutes followed by the garlic for an extra minute
  • Add the stock, miso paste, bay leaves and tamari to the pot and allow to simmer for around 5 minutes
  • Taste test the stock, then add the udon noodles and allow to simmer in the stock for the final 6-7 minutes
  • In a separate pan, add a splash of tamari on high heat then add the squared tofu, using a spatula press down over the tofu allowing to crisp on each side
  • Serve the miso soup into bowls diving the udon noodles then top with the crispy tofu, sliced chilli and chilli flakes
Keyword crispy tofu, mushroom ramen, ramen, tofu recipe

If you like this recipe why not try my crispy peanut tofu ramen dish here.

chilli peanut tofu ramen vegan