HOW TO Make, vegan miso soup, sweet potato noodles, saute mushrooms, broccoli, nori algae, saute organic tempeh, Asian Supermarket, gluten-free noodles soup

1. Gather the ingredients

Miso Broth:

  • 2 nori sheets
  • 6 dried shiitake or pine mushrooms
  • 2 tbsp of fresh ginger
  • 8 cups of boiling water
  • 1/2 cup of miso
  • 2 tbsp of tamarind sauce

Noodles and Veg:

  • 2 medium sweet potatoes
  • a bunch of mushrooms
  • 1 tbsp of sunflower oil
  • a pinch of salt
  • half broccoli
  • 1 tbsp of sesame seeds
  • 1/4 pack of tempeh or tofu
  • half package of sweet potato noodles
  • 1 spring onion leave

HOW TO Make, vegan miso soup, sweet potato noodles, saute mushrooms, broccoli, nori algae, saute organic tempeh, Asian Supermarket, gluten-free noodles soup

2. Make the miso broth

In a large, heatproof bowl or pot combine grated ginger, nori pieces, dried mushrooms, and boiling water. Cover and let steep for about 20 minutes while you prepare the rest of the ingredients.

RELATED | HOW TO: Make Raw Vegan Nori Rolls

HOW TO Make, vegan miso soup, sweet potato noodles, saute mushrooms, broccoli, nori algae, saute organic tempeh, Asian Supermarket, gluten-free noodles soup

3. Prep the sweet potatoes and broccoli

Cut the sweet potatoes in half, horizontally, and boil until tender. Cut the broccoli in small florets and boil together. Drain and set aside.

HOW TO Make, vegan miso soup, sweet potato noodles, saute mushrooms, broccoli, nori algae, saute organic tempeh, Asian Supermarket, gluten-free noodles soup

4. Strain the broth

Carefully strain the broth, discard the algae and dried mushrooms and set aside.

HOW TO Make, vegan miso soup, sweet potato noodles, saute mushrooms, broccoli, nori algae, saute organic tempeh, Asian Supermarket, gluten-free noodles soup

5. Prep the miso

Add boiling water into a pan and some generous spoonfuls of miso paste (we prefer organic) and tamarind sauce. Stir for a few minutes and add the broth, the amount is up to you.

HOW TO Make, vegan miso soup, sweet potato noodles, saute mushrooms, broccoli, nori algae, saute organic tempeh, Asian Supermarket, gluten-free noodles soup

6. Prep the tempeh and mushrooms

Cut the tempeh (or tofu) into small cubes and cut the mushrooms into slices. Sauté the tempeh in a pan with sunflower oil and a pinch of salt. When they are almost ready, add the mushrooms and cook until golden brown.

HOW TO Make, vegan miso soup, sweet potato noodles, saute mushrooms, broccoli, nori algae, saute organic tempeh, Asian Supermarket, gluten-free noodles soup

7. Prep the noodles

Cook the sweet potato noodles according to the package instructions, rinse and set aside.

HOW TO Make, vegan miso soup, sweet potato noodles, saute mushrooms, broccoli, nori algae, saute organic tempeh, Asian Supermarket, gluten-free noodles soup

8. Make the noodles bowl!

Get a deep large bowl and add miso soup. Don’t fill it to the top, leave some space for the noodles, sweet potato chunks, sautéed mushrooms, tempeh and broccoli florets. Garnish with chopped spring onions and black or white sesame seeds.