This warm, hearty, and easy-to-make Vegan Somen Noodles in Creamy Sesame Miso Soup is one of the popular recipes on our blog! The super creamy broth is made with pantry and fridge staples like miso, tahini and peanut butter. To complement the richness of the broth, red chili peppers, garlic, ginger and rice vinegar add some edge to it. This comforting vegan somen noodle recipe is super easy recipe to follow but tastes like you've put some effort into it!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Japanese Inspired, Vegan, Chinese Inspired
Servings: 2people
Author: Plant-Based Matters
Ingredients
Creamy Sesame Miso Mixture
1/4cupmiso
3tbspunsweetened tahini
2tbspunsweetened creamy peanut butter
1/2tbspcane sugar
2tbsprice vinegar
1/4cupwater
The Rest
1tbspneutral oil
3clovesgarlicminced
1 1/2tbspminced ginger
2scallionsseparate the green and the white part, thinly sliced
1/2tspred chili pepper flakesadjust to taste
3cupswater
2servingsdried somen noodlesabout 3.5 oz / 100 g per serving
Make the creamy sesame miso mixture. In a small prep bowl or a measuring cup, combine miso, tahini, peanut butter, sugar, rice vinegar, and water. Use a small whisk to stir until well blended. Set aside.
In a medium to large sauce pan, start boiling water for cooking somen noodles.
Meanwhile, start making the rest. Heat up another medium saucepan over medium heat. Pour neutral oil and add garlic, ginger, the white part of scallions, and red chili pepper flakes. Cook for 1-2 minutes until fragrant and slightly browned but not burnt.
Add water. Turn up the heat on medium high to bring to a gentle boil then reduce the heat medium low.
Add the creamy sesame miso mixture. Use a whisk to stir and mix until well blended. Keep the heat at medium low to simmer gently. Adjust the seasonings with sea salt if necessary. Continue to simmer gently until noodles are cooked. Right before serving, turn up the heat to reheat it.
Start cooking somen noodles in the boiling water for about 2 minutes. Drain and rinse under running water to remove some starch. Shake off the excess water then set aside.
To serve, pour the hot soup in a serving bowl and add the drained somen noodles. Top it with the green part of scallions, toasted sesame seeds, and a drizzle of toasted sesame oil for the finishing touch. Use optional toppings such as Japanese chili oil and extra rice vinegar as you like.
Notes
Choice of Miso
Taste profile of miso (sweetness and complexity) is completely different from one product to another. Find your favorite and adjust the amount to your preference.
My go-to multipurpose miso is koji miso (soybean-base miso with a substantial amount of rice koji) of any kind. It’s still savory but koji makes it slightly sweet!