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5-Step Ginger Miso Noodle Soup – High-Protein Vegan Bowl

Ginger miso noodle soup with tofu, bok choy, and carrots
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This 5-Step Ginger Miso Noodle Soup is a high-protein vegan bowl designed for performance and recovery. Made with soba noodles, tofu, bok choy, and fresh ginger in a rich umami broth, it’s quick to prepare, deeply satisfying, and packed with plant-based protein to fuel your body after training.

Ingredients

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  • 6 cups low-sodium vegetable broth

  • 2 tbsp white miso paste

  • 1 tbsp fresh grated ginger

  • 2 cloves garlic, minced

  • 1 tbsp soy sauce or tamari

  • 1 tsp sesame oil

  • 6 oz soba noodles (or rice noodles for gluten-free)

  • 7 oz firm tofu, cubed and patted dry

  • 1 small bok choy, halved

  • ½ cup sliced shiitake mushrooms

  • 1 cup julienned carrots (optional)

  • 2 green onions, sliced

  • 1 tsp black sesame seeds (optional garnish)

  • Lime wedges for serving

Instructions

Step 1 – Build the Flavor Base
Heat sesame oil in a medium pot over medium heat. Add minced garlic and grated ginger. Stir for 30 seconds until fragrant, releasing natural oils that infuse the broth.

Step 2 – Create the Miso Broth
Pour in vegetable broth and soy sauce. Bring to a light simmer for 5 minutes. Lower heat and whisk in miso paste until dissolved completely — avoid boiling to preserve probiotics.

Step 3 – Cook the Noodles
In a separate pot, cook soba noodles according to package directions (4–5 minutes). Rinse under cold water and set aside to prevent sticking.

Step 4 – Crisp the Tofu
Pat tofu cubes dry and brush lightly with sesame oil. Sear in a skillet for 5–7 minutes, turning with tongs until golden and crisp on all sides.

 

Step 5 – Combine and Serve
Add bok choy, mushrooms, and carrots to the miso broth. Simmer for 3–4 minutes until tender. Add noodles and tofu, stirring gently. Ladle into bowls and garnish with green onions, sesame seeds, and lime wedges.

Notes

  • For a spicy variation, add 1 tsp chili paste or a drizzle of chili oil to the broth.

  • Press tofu for 10 minutes before searing to improve texture and flavor.

  • Store broth and noodles separately for up to 3 days for best texture.

 

  • Gluten-free version: use tamari and rice noodles.

Find it online: https://www.topchoicerecipes.com/high-protein-ginger-miso-noodle-soup/