Lazy, vegan and full of veg. This miso soup is a perfect comforting and nourishing dish. 

prep time 5 mins   total time 15 mins  serves 4


  • 4 spring onions
  • 1/2 - 1 red chilli
  • Coconut oil
  • 1 clove of garlic
  • Half block (200g) of tofu
  • Handful of mushrooms
  • 1.5 ltr veg stock
  • 1 tbsp soy sauce
  • 200g whole wheat noodles
  • Half head of broccoli
  • 2 heads pak choi
  • 1-2 tbsp miso paste


  1. Drain and press the tofu.
  2. Chop up the spring onions and finely slice the chilli. Add to a pan with a knob of coconut oil over medium heat. Fry for a couple of minutes.
  3. Slice up the garlic and add to the onion and chilli.
  4. Chop the tofu into cubes, slice the mushrooms and also add into the pan. 
  5. While the veg is cooking, prepare the vegetable stock. Add the stock into the pan along with the soy sauce and bring to a boil. Once boiling, turn down to simmer.
  6. Put your noodles on to cook. 
  7. While everything is cooking away, chop up the broccoli and pak choi. 
  8. When the noodles are nearly done, add in the broccoli to the soup.
  9. Drain and rinse the noodles. Serve the noodles into your bowls. 
  10. Finally, turn down the heat, and add the pak choi and miso paste. Stir together until the pak choi has wilted and then serve over the noodles. 



  • Make sure the soup isn't boiling when you add the miso paste as this will get rid of a lot of flavour and nutrients. 
  • Adding the different vegetables into the soup at different points is important to avoid any becoming overcooked and soggy.