Vegan noodle soup

Vegan Noodle Soup

Servings 2


  • 2 cloves garlic (chopped)
  • 1 inch ginger (peeled and finely chopped)
  • 1/4 tsp each of turmeric and Chinese 5 spice
  • 1 tbsp chopped dried mushrooms
  • 1 onion (finely sliced)
  • 1 cup chopped butternut squash
  • 3 good handfuls kale
  • 3 good handfuls mushrooms (sliced)
  • 1/2 cup frozen peas
  • 1/2 cup frozen soya beans
  • 2 tsp miso paste
  • 1 tbsp shelled hemp
  • soy sauce and black pepper (to serve)
  • 2 nests whole wheat noodles


  1. Add the spices, dried mushroom and onion to a pan. Cover with water and bring to the boil.

  2. Meanwhile boil the noodles in a separate pan. Drain.

  3. When the onion is soft, add the rest of the vegetables to the soup. Add more water so that the veg is covered. Continue to boil until all the veg is cooked to your liking.

  4. When the veg is cooked, turn off the heat.

  5. Add the miso paste to a small cup. Add a little soup liquid to the miso and mix to make a smooth paste. Add the miso back to the soup.

  6. Stir the noodles into the soup.

  7. Serve up the noodle soup into bowls. Season with a little soy sauce and black pepper. Sprinkle over the hemp seeds.