I don’t know about you, but I am a die hard miso soup lover. Normally, I just eat miso soup as a precursor to the main meal. So I created this vegan creamy miso noodle soup with sesame tofu to turn it into a main course. Miso soup has finally been given the attention it deserves. We could all use some massive amounts of comfort food right now, and I highly recommend this soup. This recipe only requires a few fresh ingredients and is super duper fast and easy. Just some sauteed veggies, broth, miso and coconut milk. Top that with the most divine tofu that has been crusted in black and white sesame seeds.
Baking the tofu with the sesame seeds on it toasts the sesame seeds and gives this tofu such a unique and amazing flavor and crunch. I’m seriously obsessed with it. It goes incredibly well with the creamy miso soup and noodles. I like to use udon noodles for this soup. Udon noodles are naturally vegan, so most brands you buy will be. I still always recommend checking the package just to make sure.
This vegan creamy miso noodle soup is a virtually effortless way to eat some healthy comfort food whenever you really need it. That good salty flavor that comes from miso warms my soul. I add some rice wine vinegar and agave to balance the flavor. Salty, tangy and sweet.
This soup is easy to customize. You can make just the broth, no noodles, maybe add veggies. Have just the noodle soup, no tofu. Just the tofu and broth. I personally love the whole shabang! It’s the only soup I want to eat right now. Just keep some miso paste hanging around the house so I can throw it together whenever I want!
Creamy, salty, tangy and sweet miso soup with udon noodles and sesame crusted tofu.
- 1 Block(15oz.) Extra firm tofu, drained and pressed
- 1/2 Cup Vegetable broth
- 1/4 Cup Soy sauce or Tamari for GF option
- 1 Tablespoon Sesame oil
- 1 Tablespoon Rice wine vinegar
- 1 Cup Cornstarch
- 1 teaspoon Salt
- 1/3 Cup White sesame seeds, more as needed*
- 1/3 Cup Black sesame seeds, more as needed*
- 2 Tablespoons Sesame oil
- 4 Green onions, chopped
- 4 Cloves Garlic, chopped
- 10 Ounces Baby bella mushrooms, sliced
- 3 Tablespoons White miso paste
- 6 Cups Vegetable broth
- 1 Cup Coconut cream or full fat coconut milk
- 1 teaspoon Rice wine vinegar
- 1 teaspoon Soy sauce
- 1 Tablespoon Agave syrup
- 12 Ounces Udon noodles or rice noodles
- Salt and red pepper to taste
Preheat the oven to 375 degrees(F.)
Once the tofu has been pressed, slice the tofu into thin squares. Set aside.
Taking 3 medium bowls, add the vegetable broth, soy sauce, sesame oil and rice wine vinegar to one bowl, whisk to combine. Then add the cornstarch and salt to the second bowl, stir, then add the white and black sesame seeds to the third bowl, stir.
Spray a large baking sheet with non-stick spray.
Now, taking a few pieces of tofu at a time, put them in the bowl with the cornstarch. Coat the tofu in cornstarch and shake off any excess. Add the tofu to the bowl with the liquid, making sure to coat completely so there are no dry spots.
Then add the tofu to the bowl with the sesame seeds, and coat both sides. Pressing the seeds on if need be. Place each piece of tofu on the baking sheet. Repeat with all the tofu.
Bake the tofu for 15 minutes, flip and bake for 15 more minutes or until nice and firm.
While the tofu is baking, make the soup. Heat the sesame oil on medium high in a large soup pot.
Add the green onions and garlic. Saute for 2-3 minutes. Then add the mushrooms.
Saute the mushrooms until they start to brown, about 5-7 minutes. Season with a pinch of salt.
Now, add the miso paste and stir it into the mushrooms.
Next, add the broth, coconut cream, rice wine vinegar, soy sauce and agave. Stir to combine everything. Bring to a simmer, then reduce heat to medium low. Then let simmer until the tofu is done. Taste and adjust seasonings. Adding salt if needed or red pepper if you want some spice.
Now, if you have fresh udon, turn the heat off and add the noodles to the soup. Let sit for a few minutes, then serve. Or if you have dried noodles. Add them to the soup right at the end and let simmer according to package directions. Make sure to add the noodles right at the end so they don't get soggy and absorb too much liquid.
Serve the soup topped with sesame crusted tofu and more green onions.
*The sesame seeds start to get wet as you coat the tofu, so add more sesame seeds to the bowl as needed.