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Recipe - Vegan Pumpkin Miso Soup + Buckwheat Noodles

Vegan Pumpkin Miso Soup + Buckwheat Noodles

As the cooler weather sets in it's only normal to crave comfort food - warm, soothing soups to soothe the soul and nourish the body. This recipe does exactly that. Bursting with aromatics and packed with the goodness of shiitake mushrooms, pumpkin, and even gut healthy, pro-biotic rich Miso paste. 



(Serves 4).

1.5L Water or Vegetable Stock 

6 Tbsp White Miso Paste

4 Tbsp Tamari 

1 Tbsp Vinegar 

1 Tsp Sesame Oil

300g Pumpkin, Skin Removed, Cut into small cubes

8 Shiitake Mushrooms, Sliced

4 Spring Onions, Finely Sliced 

1 Bunch Broccoli, Chopped 

400g Organic, Non GMO, Silken Tofu, Cut into Small Cubes

150g Buckwheat Noodles (or other GF noodles of your choice)

Coriander, to garnish

Sesame Seeds, to garnish 



  1. Bring water or stock to boil and add miso paste, Tamari, vinegar and sesame oil
  2. Add pumpkin cubes and cook for about 15 minutes or until pumpkin is soft
  3. Cook noodles according to packet instructions - drain and set aside
  4. Remove pumpkin cubes and blitz in blender or NutriBullet with a little water until pureed
  5. Pour back into broth
  6. Add mushrooms, spring onion, tofu cubes and broccoli and cook for a further 5 minutes 
  7. Assemble noodles in bowls and top with soup
  8. Garnish with fresh coriander & sesame seeds
  9. Enjoy!

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