Miso Soup with Mushrooms, Tofu and Rice Noodles

Vegan meal which is balanced and nutritious and that will keep you full and energised!

Try this super simple, yet delicious vegan soup. It really takes less than 20 min to make and it is super yummy.

I made it just yesterday for lunch and I LOVED it.

If you have been following me on IG or have been reading a bit this blog, you know that I have been incorporating vegan meals into my diet since a long time, but only recently I have decided to commit to a vegan/vegetarian meal plan for 4 days out of 7.

This soup is slightly spicy (but feel free to quit the chili if you prefer), creamy from the coconut milk and will give u a good amount of protein and carbs from tofu and rice noodles.

The recipe is SO SIMPLE I didn’t take any step by step pictures, but you will get the idea 😉

Ingredients (serves 2):

  • 250 g raw mushrooms
  • 200 g rice flat noodles
  • 1 tsp red miso paste
  • 1/2 tsp Himalayan salt
  • 2 fresh red chilis
  • 125 g firm tofu
  • fresh cilantro
  • 1/2 cup coconut milk (full cream)
  • water (about 3 cups)

Wash and slice the mushrooms, dice up the tofu into half inch cubes, was and cut in half the chilis (length-wise).

Bring a pot of water (about 3 cups) and 1/2 cup of coconut milk to a boil, add miso paste, mushrooms, tofu and chili. Adjust with salt and pepper.

When water is boiling again, add the rice fettuccine noodles and cook for 5 min.

Divide soup into bowls and serve with some fresh cilantro on top.

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.