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Easy Creamy Vegan Miso Noodle Soup

Linda M. Harris
A creamy, savory, and slightly sweet vegan miso noodle soup topped with crispy sesame-crusted tofu.
Quick, nourishing, and full of flavor, this fiber-rich, plant-based soup makes an ideal weeknight meal or meal-prep option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Japanese-Inspired, Vegan
Servings 4

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 Bowls
    Use three medium-sized bowls to organize the tofu coating process
    Liquid 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 Tofu
    Working 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.
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