Vegan Miso Soup with Shirataki Noodles + Shiitake Mushrooms

Miso soup makes for a lovely, comforting way to begin a meal, but this classic Japanese staple can also be viewed as a beautiful blank canvas.

Vegan Miso Soup with Shirataki Noodles + Shiitake Mushrooms

To make the broth plenty filling, add tofu, Shirataki noodles (created from yams, these are wonderfully slippery and will absorb the rich flavor of the broth), and shiitake mushrooms. The medicinal mushrooms are a symbol of longevity in the East, have a rich, woodsy flavor, and add protein, along with a wealth of vitamins, minerals, antioxidants, and phytonutrients.

Stir in leafy greens and other veggies like broccoli and bell pepper for a grounding, healing soup that’s perfect for lunch or a light dinner.

Vegan Miso Soup with Shirataki Noodles + Shiitake Mushrooms


5 cups of water
1-2 pieces of kombu seaweed (wakame will also work )
1 inch piece of peeled ginger
2-3 dried shiitake mushrooms (or any dried mushroom blend that you can find )
1 package of Shirataki noodles (I like Miracle Noodle Fettuccine)
3 tablespoons white or yellow miso
4 ounces firm, non-GMO tofu, cubed
¼ cup chopped green onions
3/4 cup sliced shiitake mushrooms
1 teaspoon Philosophie Green Dream Superfood + Protein Blend
veggie add-ons: kale, spinach, bok choy, broccoli, red bell pepper

Vegan Miso Soup with Shirataki Noodles + Shiitake Mushrooms


1. Fill a small pot with water, and bring to a boil. Add the ginger, dried mushrooms, and seaweed, and simmer for 5-10 minutes to create your broth base (also known as a dashi broth—If you want to save on time, a low-sodium veggie stock or mushroom stock will do just fine!). Turn off the heat, and remove the contents with a spoon.

2. Spoon the miso into a separate bowl, and whisk in a few tablespoons of hot water until dissolved. Set aside.

3. Cook the soba noodles according to package instructions, then separate into serving bowls and add the chopped tofu.

4. Begin to re-warm the broth over medium heat, and add the shiitake mushrooms. Let the soup cook for another 5-8 minutes, or until the mushrooms begins to soften. Add any additional veggies to the pot and cook for 1-2 minutes. Then remove from heat and stir in the Green Dream.

5. Pour the miso soup over the noodles and tofu. Top with green onions, sesame seeds or dried seaweed. Enjoy!

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SOPHIE JAFFE is a Los Angeles-based health and wellness expert, who is certified as a raw food chef and yoga teacher. Sophie founded her company and wellness brand, Philosophie, with the goal of making it easier, more inspiring, and more delicious to attain optimal health and radiant wellness. When Sophie isn’t crafting revolutionary products from the world’s most potent superfoods, she is sharing her insights on how to live a life full of unbounded energy, bliss, and balance on the Philosophie blog and savoring every moment with her two beautiful children and loving husband.

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