This is a great, super-simple soup base, and you can throw anything in that you like! You can also use red or brown miso for a stronger flavor (white miso is the most mild).

Miso Soup with Udon Noodles [Vegan]


Cooking Time




  • 8 cups water
  • 6 tablespoons white miso
  • 1 bunch baby bok choi (or pak choi), sliced thinly (you can include both stalks and leaves)
  • 4 scallions, sliced thinly
  • 1 14 ounce package firm or extra-firm tofu
  • 20 ounces of udon noodles, prepared according to package directions
  • 1 tablespoon sesame oil
  • Asian hot sauce (like Sriracha, optional)
  • White or black pepper, to taste


  1. Put your water in a large pot and bring to a boil, then reduce to a low simmer.
  2. Add in the miso, stirring until it is well dissolved (be sure not to boil the miso!).
  3. Add in the bok choi and scallions, and allow them to simmer and soften for approximately 10-15 minutes.
  4. While the vegetables simmer, chop your tofu into 1/2-inch cubes.
  5. After the bok choi stalks are sufficiently soft, add in you tofu and noodles, and stir in the sesame oil.
  6. Season to taste with pepper, and hot sauce, if desired.

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