Lemongrass & Miso Spring Vegetable Noodle Soup| Vegan| Gluten-free

This fresh lemongrass & miso vegetable noodle soup is perfect for springtime. It's savory, zesty, spicylight and nurturing. Not to mention super easy to make and ready to serve before you know it. There's just nothing like the comfort of a good bowl of noodle soup nurturing your senses and warming your belly, am I right?

I practically used to live on those pre-made noodle soup packs as a student. But now, with all the added salt and extra additives in mind, it seems a lot less appealing. Which is why I was so happy to learn that making your own broth and noodles is so easy! Full of fresh ingredients, nutrients, and prana (energy)!

Even though it is spring season, it is getting a bit colder and cloudier where I am living. So instead of binging on my usual spring salads, I can feel my cravings shifting in sync with the weather shift. So I am opting for this warming soup, to lift my senses tonight. Of course, keeping the season in mind I kept it light, easily digestible and with an extra kick of spiciness. Balancing the heaviness and slowness of this Kapha season right out.


- 2 liters of vegetable stock

- 2 tbsp of coconut oil

- 3 cloves of garlic

- One baby pak choy (bok choi)

- Two handsful of Shiitake mushrooms

- Noodles of your choice (I used black rice noodles, easy to digest and high in nutrients)

- 2 strands of lemongrass

- 2 tbsp of (brown rice) miso paste 

- 2 tbsp of tamari

- 1 teaspoon of coriander seeds

- fresh red chili peppers (according to taste)

For Garnish:

- Lime

- Dried red chili flakes

- Fresh coriander (cilantro)

- Sesame seeds

Time: 15 minutes

Portion: 4 servings


1. Start by washing and preparing your veggies (chop them roughly). You can bruise your lemongrass and or chop roughly to let the flavor come out even more, but make sure you don't chop them too fine, as we want to take out the lemongrass before serving. 2. Heat up your soup pan, add 2 tbsp of coconut oil and as soon as it is melted and hot enough add the coriander seeds, garlic, and finely chopped red chili pepper slices. Then add your vegetable stock, miso paste, tamari, and lemongrass. Let all of this come to a boil and let simmer about 5 minutes. Remove the strands of lemongrass from your broth, let it come to a boil again and add your noodles of choice, turn down the heat and let it simmer for however long it says in the intructions on the back of your pack of noodles.  

3. Now add the mushrooms and baby pak choy and let it simmer for just 1-3 more minutes.

4. Turn of the heat and serve with freshly chopped coriander, dried red chili flakes, sesame seeds and a fresh squeez of lime juice.




0 reacties