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Quick Vegetable Noodle Soup

14 December

quick veg nood soup textThe most common reason to give in to processed and packaged junk is hunger with no immediate food. This is why planning ahead is so important.

But we can’t all plan ahead all of the time!

Especially not during the month of December: extra activities + early darkness leaves us feeling behind the eight ball more often than not.

This happened last night in my house, so I made 15-minute Vegetable Noodle Soup from scratch. And, no, I didn’t use my frozen, homemade broth {because, again, planning ahead, not always my forte}, nor did I use boxed broth!

The magic is in the Miso {fermented soybean paste}, and while you can mess around with veggies and noodles – use what’s in the fridge or what you like best – miso is the one must-have to make this soup delicious and nutritious. The good news is that a tub of it keeps forever in the fridge, so you can have it handy for emergency soup nights!

Miso comes in lots of flavors; I used Brown Rice Miso, but I recommend trying different ones to see which you like best, some have stronger flavors or are sweeter than others.  And remember, since it’s fermented it’s giving you some active cultures, so don’t add it to boiling water or they’ll die {see the directions below}!

Here’s to nourishing your body, even without planning ahead!


Quick Vegetable Noodle Soup


3 stalks of celery, leaves included, chopped
2 carrots, scrubbed & chopped
8 – 10 mushrooms, chopped
3 cloves garlic, sliced thinly
5 leaves any kind of kale, de-stemmed, and chopped
½-inch piece fresh ginger, grated finely
½ tsp kelp flakes, or 2 Tb any kind of dried seaweed, cut into small pieces
1 tsp sea salt, or to taste
2 Tb coconut oil, optional
6 cups filtered water
3 Tb Brown Rice Miso
4 – 6 oz noodles: gluten-free rice, Udon, egg, etc.
Garnish: Garlic Honey Tonic, flax oil, sesame oil, cilantro, hot sauce


1. This first step is optional: In a large pot, heat coconut oil over medium-high heat. Add vegetables, garlic, ginger and sea salt, and sauté for 5 minutes, until veggies soften.
2. To save time, you can start here: Pour water into pot with vegetables, garlic, ginger and sea salt. Add kelp flakes {or seaweed}, and bring all to a boil. Add noodles to boiling water, and cook for time recommended on noodle package.
3. Meanwhile, put miso in a small bowl and mix with hot {not boiling!} water until miso is incorporated, and you have a thick, miso slurry. Set aside.
4. When noodles are cooked to your preference, turn off the heat. Add the miso slurry to the pot, stirring until it is mixed in. Taste, and add more miso if you want more flavor.
5. Ladle into bowls, and top with your preferred garnish.

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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.

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