A richly flavoured miso-based vegetable soup with lentils, tiny diced vegetables and gluten-free noodles. This is a wonderfully comforting vegan soup and a great way to sneak in some extra veggies for the kids.
Isn't it wonderful how food can instantly take you back to a moment in time? For me, one of the things I remember absolutely loving when I was a kid was chicken noodle soup. No, not the homemade healthy kind but the little packets of dried powder with pasta pieces and dubious little squares of “chicken” that you just add boiling water to and cook for 5 minutes. I haven't tasted that packet soup for decades now but this veggie noodle soup is my healthier, filled with vegetables, vegan version that I like to make instead.
"Veganising" the old favourites
Before I went vegan, I used to make homemade chicken noodle soup for my family every time we had a roast chicken. It was a great way to use up the leftovers and it was an easy dish for me to serve, knowing that all the kids would eat it without a fuss. However, now I've gone vegan and I'm trying desperately to get the rest of the family to eat more plant-based meals so chicken soup is off the menu. (Thanks to David Attenborough and his wonderful new film, my husband and children have reluctantly agreed to more plant-based food...)
So, I decided to tinker with my chicken noodle soup recipe and try to make a tasty vegan alternative. I think I’ve exceeded even my own expectations and I’m thrilled with it. It ticks all the boxes and still tastes like delicious comfort food at its best. I hope you agree!
- Be careful with how much pasta you add. It may seem like a small amount in the recipe but you really don't want too much pasta as it will dilute the flavour. Remember it is a soup not a bowl of pasta! Also, for aesthetic reasons, it is nice to have the vegetables all cut into neat little cubes. This also helps them to cook evenly (and quickly if small).
- I find the best miso paste to use is sweet white miso because I like its soothing, mellow flavour but you can use whichever one you like. (I use this Clearspring Sweet White Miso paste - this link is to show you what I use but note that it is also an affiliate link so I may earn a commission if you purchase through it).
Although this is not really a quick recipe, it is an easy recipe nontheless! The basic method for making this soup is:
- Fry off the onion, garlic, carrots and celery.
- Add the lentils, stock and herbs and simmer for 20 minutes.
- Add the noodles and simmer for another 10 minutes.
- Stir in the miso and serve.
Any leftovers can happily sit in the fridge for a few days. When re-heating, you might need to add a little more water as the pasta and lentils may have absorbed more of the liquid over time.
Recipe Card 📖
Veggie Noodle Soup
- Chop and fry the onion in the olive oil over a low heat for 5-10 minutes until soft and slightly browned.
- Add the garlic and fry for 1 minute, stirring constantly.
- Add the carrot and celery and fry for 2-3 minutes.
- Add the water, vegetable stock, lentils, dried herbs and bring to the boil, then lower the heat and simmer gently with the lid on for 20 minutes.
- Add the pasta and simmer for 10 more minutes until the pasta is cooked and the lentils are soft.
- Stir in the white miso paste until dissolved and well distributed through the soup. Season with salt and pepper. Serve with chopped chives or parsley sprinkled on top.
If you like this recipe, you may like these other delicious vegan and gluten-free recipes too:
I’d love to know how you get on with this recipe. Let me know what you think in the comments section below and please give it a star rating too! Thank you!