February 6, 2019

Vegan Chicken-Less Soup

vegan chickenless soup

The flu has hit the Lenz house hard this week and I’m pretty sure I’ve consumed nothing but tea, plain toast and this soup ever since Sunday evening.

I’d call this sick food, but really, it’s the perfect winter food. It’s a rich, salty, flavorful broth with noodles, soft carrots and a handful of cooked greens. It’s simple, nourishing and perfect to nurse you back to health or comfort you wherever you need it most.

vegan chickenless soup

vegan chicken-less soup

If chicken noodle soup and miso soup had a love child, it would be this soup. I’ve given it to Vander as many times as I’ve made it for BL and I and he slurps it down with so much energy, it makes me laugh every time. He might look exactly like his dad, but he’s got my taste buds- no doubt.

I know I think all my recipes are fairly easy, but this one takes the cake.

How to Make Miso Soup

The key in miso soup is not to let the broth get too warm before adding in the miso. Heat kills any of the beneficial probiotics that miso contains, so you’ll want to remove some of the broth then add in the miso to dissolve and return back to the pot just before serving.

I prefer white miso for a more mild flavor, but any miso paste should do. If you don’t cook with miso often, go ahead and buy the tub and I promise you’ll use it over and over again. If not in this soup, then enjoy it in my other miso soup,  this ginger miso salad dressing, this warm kale and farro salad with miso dressing, or this kale and miso power bowl.

vegan chicken-less soup

Print

Vegan Chicken-Less Soup

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 4 servings 1x
  • Category: soup, vegan, miso soup, healthy, vegetarian
  • Method: Stove Top
  • Cuisine: Asian Inspired, American, Vegan

Description

Vegan Chicken-Less Soup! This healthy vegan chicken-less soup is so nourishing and delicious. Ginger, garlic, carrots, spinach and ramen noodles in a simple miso broth.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 4 servings 1x
  • Category: soup, vegan, miso soup, healthy, vegetarian
  • Method: Stove Top
  • Cuisine: Asian Inspired, American, Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 4 servings 1x
  • Category: soup, vegan, miso soup, healthy, vegetarian
  • Method: Stove Top
  • Cuisine: Asian Inspired, American, Vegan
Scale

Ingredients

  • 2 tablespoons toasted sesame oil
  • 6 scallions, sliced thin
  • 2 tablespoons fresh ginger, minced
  • 2 garlic cloves, minced
  • 3/4 cup sliced carrots
  • 6 cups vegetable broth (low-sodium is fine)
  • 1/4 cup white miso
  • 45 ounces udon or ramen noodles
  • 2 cups baby spinach leaves

Instructions

  1. In a medium soup pan, heat the toasted sesame oil over medium heat. Add the scallions, ginger and garlic, carrots and cook for a few minutes stirring often, taking care not to brown the garlic.
  2. Add the broth, then bring to a low simmer and cook for about 8-10 minutes to help flavor the broth even more and gently soften the carrots.
  3. Remove one cup of broth, and place it in a separate bowl. Add the miso to the reserved 1 cup of broth and stir until completely dissolved. Set aside.
  4. Add the noodles to the broth and cook until noodles are just al-dente. Add in the spinach and stir until spinach is wilted, another minute.
  5. Remove the soup from the heat and add the miso broth back in. Stir to mix and serve!

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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  1. Hi, Alex, I finally got to the co-op and bought some white miso after having my eye on this recipe since you first posted it. I got it put together yesterday and I have to tell you it is so delicious. I can see why your little guy slurps it up! One question I have though, is will the beneficial probiotics of the miso be damaged with reheating or will the perfect flavor it now has change?
    Thank you so much for this recipe and now I can make other dishes that have miso in the ingredient list. Besides teaching me how to work with tempeh and tofu we have now added miso to the list!! It’s exciting.:) Thank you!!