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


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.



  • 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


  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!

Keywords: vegan, miso soup, chicken-less soup, vegan soup, healthy, vegetables