This vegan miso soup is ready in 20 minutes and requires basic ingredients to be enjoyed at home.
Place vegetable stock, water and green onion in a medium sauce pan and bring to a low simmer, cook for about 5’. Add mushrooms and tofu, simmer for 5’
In the meantime, cook soba noodles following the package instructions. Drain well and add them to the soup.
Put 1-2 tsp of miso into a small bowl, add a little liquid from the soup and whisk until dissolved completely. Then add to the soup and stir. This will ensure it doesn’t clump.
Finally add nori seaweed or any ingredients that do not require cooking and remove soup from the heat. Garnish with sesame seeds and more green onion. Serve immediately.