Warming Vegan Noodle Soup

Healthy, light and very nutritious! Loaded with fermented foods, thyroid-healthy sea vegetables, liver-loving cruciferous veg and anti-inflammatory spices.


  • 400g organic tofu or tempeh sliced
  • 4 servings soba or buckwheat & brown rice noodles cooked as instructed by the packet
  • 5 cups water
  • 1 tsp fresh grated ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp chili flakes
  • 3 tbsp tamari
  • 1.5 tbsp miso paste
  • 2 cups broccoli chopped
  • 1 cup snow peas, snap peas or zucchini sliced
  • 1 cup Mushrooms sliced
  • 1 brown onion sliced
  • 3 cloves garlic minced
  • 2 sheets nori sliced
  • 1 handful dulse leaf torn
  • 1/4 cup chopped coriander leaves


  1. Place the water in a large pot and bring to the boil.
  2. Once boiling, lower to a simmer and cover for 5 minutes.
  3. Stir through the garlic, ginger, chilli and broccoli. Again, allow to simmer for a further 5 minutes, covered.
  4. Meanwhile, pan-fry the onion and mushrooms, stirring occasionally, for 5 minutes or until the onions brown. Add to the broth.
  5. In the same pan, pan-fry the tofu or tempeh in a little coconut oil, 4-6 mins each side. Set aside.
  6. Add the tamari to the soup, and remove from heat.
  7. Stir through nori and dulse leaf.
  8. In a small bowl take a few tbsp of the warm soup and mix with 2 tbsp cold water, and whisk with miso until smooth. Add it to the broth and stir thoroughly.
  9. Divide the noodles into four bowls.
  10. Cover each bowl of noodles with soup and vegetables.
  11. Top with tofu/tempeh and a few torn leaves of coriander.