Warm, comforting, and effortlessly nourishing, this Vegan Creamy Miso Noodle Soup with Sesame Tofu transforms simple ingredients into a wholesome meal.
Packed with plant-based protein from tofu, fiber-rich vegetables, and healthy fats from sesame and coconut, it’s a satisfying, nutrient-dense soup.
Quick to prepare and customizable, it’s perfect for busy weeknights or meal-prep-friendly lunches.
Easy Creamy Vegan Miso Noodle Soup
Equipment
- 1 large soup pot
- 1 large baking sheet
- 3 Medium mixing bowls
- 1 whisk
- 1 knife and cutting board
- Measuring Cups and Spoons
- Non-stick spray
Ingredients
For the Sesame Tofu:
- 1 block 15 oz extra-firm tofu, pressed and drained
- 1/2 cup vegetable broth
- 1/4 cup soy sauce or tamari GF option
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 cup cornstarch
- 1 tsp salt
- 1/3 cup white sesame seeds more as needed
- 1/3 cup black sesame seeds more as needed
For the Soup:
- 2 tbsp sesame oil
- 4 green onions chopped
- 4 cloves garlic minced
- 10 oz baby bella mushrooms sliced
- 3 tbsp white miso paste
- 6 cups vegetable broth
- 1 cup coconut cream or full-fat coconut milk
- 1 tsp rice wine vinegar
- 1 tsp soy sauce
- 1 tbsp agave syrup
- 12 oz udon noodles or rice noodles
- Salt and red pepper to taste
Instructions
- Prepare the Tofu: Start by draining your block of extra-firm tofu and pressing it to remove excess water. Pressing ensures that the tofu will absorb flavors better and develop a crispier texture when baked. Slice the tofu into roughly 1/2-inch squares and set aside on a clean plate. This uniform size allows each piece to bake evenly and hold the sesame coating perfectly.
- Set Up Coating BowlsUse three medium-sized bowls to organize the tofu coating processLiquid Bowl: Combine 1/2 cup vegetable broth, 1/4 cup soy sauce or tamari, 1 tbsp sesame oil, and 1 tbsp rice wine vinegar. Whisk until fully mixed.Dry Bowl: Add 1 cup cornstarch and 1 tsp salt. Stir to blend evenly.Sesame Bowl: Mix 1/3 cup white sesame seeds with 1/3 cup black sesame seeds. You may add extra seeds as needed to ensure full coverage of the tofu.
- Coat the TofuWorking in small batches, take a few tofu pieces at a time: Dredge them in the cornstarch mixture, shaking off any excess.Transfer the tofu to the liquid mixture, making sure every side is fully coated.Finally, press each piece into the sesame seeds, ensuring both sides are evenly covered. Place coated tofu on a baking sheet lined with non-stick spray. Repeat until all tofu pieces are coated.Pro Tip: If some sesame seeds fall off during baking, sprinkle a few more on top before putting the tray in the oven.
- Bake the Tofu: Preheat your oven to 375°F (190°C). Place the prepared baking sheet in the oven and bake for 15 minutes. Flip each tofu piece gently with a spatula and bake for another 15 minutes, or until the tofu is firm, golden, and slightly crispy on the outside. Baking brings out the nutty aroma of the sesame seeds and enhances the crunch.
- Sauté Aromatics: While the tofu is baking, begin preparing the soup base. Heat 2 tbsp sesame oil in a large soup pot over medium-high heat. Add the chopped green onions and minced garlic. Sauté for 2–3 minutes until fragrant, bright, and slightly softened. The aroma of garlic and sesame oil will create the foundation for a rich, flavorful broth.
- Cook the Mushrooms: Add 10 oz of sliced baby bella mushrooms to the pot. Sauté for 5–7 minutes until they release moisture and begin to brown. Stir occasionally to prevent sticking. Sprinkle lightly with salt during cooking to enhance the mushroom flavor. Browning the mushrooms adds depth to the soup, creating an umami-rich base.
- Incorporate Miso Paste: Reduce the heat to medium and add 3 tbsp of white miso paste directly to the mushrooms. Stir thoroughly to coat the mushrooms and dissolve the miso evenly. This step ensures the miso flavor blends fully without clumping, creating a creamy, savory foundation for the soup.
- Add Liquid Ingredients: Pour in 6 cups of vegetable broth, followed by 1 cup coconut cream, 1 tsp rice wine vinegar, 1 tsp soy sauce, and 1 tbsp agave syrup. Stir to combine all ingredients, creating a creamy, slightly sweet, and savory broth. Bring the mixture to a gentle simmer over medium heat. Taste the broth and adjust with additional salt or a pinch of red pepper if you want a subtle kick.
- Cook the Noodles: If using fresh udon noodles, turn off the heat and add them directly to the hot soup. Let the noodles sit in the broth for 2–3 minutes until they soften and absorb some of the soup’s flavors. For dried noodles, add them to the simmering soup at the very end and cook according to package instructions, ensuring they remain tender but not mushy. This keeps the noodles perfectly textured.
- Assemble the Soup: Ladle the hot, creamy miso noodle soup into individual bowls. Top each serving generously with the golden, sesame-crusted tofu. Sprinkle additional chopped green onions over the top for color and a fresh, mild onion flavor.
- Serve and Enjoy: Serve immediately while warm. The soup is hearty, nutrient-rich, and full of contrasting textures: creamy broth, tender noodles, and crunchy sesame tofu. Perfect for a satisfying weeknight dinner or make-ahead meal that reheats beautifully.
Notes
- Udon noodles can be swapped for rice noodles or soba based on preference.
- Spice up the soup with crushed red pepper or a drizzle of chili oil.
- Tofu can be pan-fried for a quicker alternative instead of baking.
- Use full-fat coconut milk and fresh vegetable broth for the richest flavor.
- Taste and adjust seasoning at the end, especially salt, since miso is naturally salty.
- Add a splash of rice wine vinegar or a touch of agave to balance flavors.
- Store tofu separately if possible to maintain its crispness when reheating leftovers.
Chef’s Secrets For Perfect Soup
Achieving the perfect balance of creamy, savory, and slightly sweet flavors is all about layering.
Start with sautéed aromatics—garlic and green onions—to build depth. Browning mushrooms adds umami and enhances richness.
When adding miso paste, ensure the heat is medium to low to prevent bitterness.
Toasting sesame seeds on the tofu elevates the crunch and nutty aroma.
Finally, letting the noodles sit in hot broth for a few minutes instead of overcooking ensures they retain their texture.
Small adjustments, like a splash of rice wine vinegar or a pinch of agave, can harmonize the soup beautifully.
Serving Suggestions For Maximum Enjoyment
Serve this miso noodle soup in deep bowls with the sesame tofu on top for a visually appealing presentation.
Garnish with extra chopped green onions, toasted sesame seeds, or a sprinkle of nori flakes for a subtle oceanic flavor.
Pair with a light side salad, steamed edamame, or pickled vegetables for a complete meal.
This soup is also perfect as a lunchbox option, as it reheats well.
Drizzle a touch of sriracha or chili garlic sauce if you enjoy a spicy kick.
Storage Tips To Keep Fresh
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
Keep the tofu separate if possible to maintain its crispness.
Reheat gently on the stove over low heat to prevent curdling of coconut milk.
If storing noodles with the soup, they may absorb excess liquid; add a splash of vegetable broth while reheating to restore texture.
The soup can also be frozen without noodles for up to 2 months.
Thaw overnight in the refrigerator and add freshly cooked noodles before serving.
Frequently Asked Questions
1. Can I use firm tofu instead of extra-firm?
Yes, but extra-firm is preferred for baking, as it holds its shape better and crisps nicely.
Firm tofu works in a pinch but may be slightly softer and less crunchy.
2. Can I make this soup oil-free?
Absolutely. You can skip sesame oil in both the tofu marinade and soup base.
Substitute with a small amount of vegetable broth or water for sautéing the aromatics.
3. How can I make this soup spicier?
Add crushed red pepper, chili flakes, or a dash of sriracha while simmering the broth.
Adjust gradually, tasting as you go, so the spice doesn’t overpower the miso’s natural umami.
4. Can I prepare this in advance for meal prep?
Yes! Bake the tofu and store separately, then keep the soup and noodles in the refrigerator.
Combine and gently reheat when ready to serve.
This soup also freezes well if you omit the noodles until serving.
5. Are there alternatives to coconut milk?
For a lighter or less coconut-forward flavor, use unsweetened oat, soy, or cashew cream.
The soup will remain creamy and rich, though coconut milk gives the fullest flavor and body.
