"Warm up a cold night with this easy, homemade mushroom miso broth, miso glazed tofu, crunchy vegetables, and filling noodles."
-- @akatwala1421
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  • Recipe Card
Prep time 10mins
Cook time 30mins

Recipe Card


  • 1/2 cup sliced shittake mushrooms
  • 1 1/2 tablespoons miso paste
  • 1 tablespoon low sodium soy sauce
  • 1 1/2 cups vegetable broth
  • 1 tablespoon tahini
  • 2 large cloves diced small garlic
  • 1 teaspoon diced small ginger
  • 2 ounces pressed and cubed tofu
  • 1 tablespoon miso paste
  • 1/2 tablespoons low sodium soy sauce
  • 2 teaspoons brown sugar
  • 2 tablespoon nutritional yeast
  • sliced bell peppers
  • sliced carrots
  • corn
  • brocolli
  • 1/2 cups vegan meat crumbles
  • 2 ounces edamame noodles


  • Step 1

    Preheat oven to 350F. Mix marinade ingredients together in a bowl.

  • Step 2

    Put cubed tofu in a ziploc bag with nutritional yeast and a spoonful of the marinade. Shake so the tofu is well coated.

  • Step 3

    Place tofu on a baking sheet and brush on marinade. Bake for 15 minutes. Take out the tofu and flip it, then bake for another 15 minutes.

  • Step 4

    While the tofu is baking, prepare broth. In a pot on medium, saute ginger and garlic with some sliced shiitake for a few minutes until they are nice and a soft brown color.

  • Step 5

    Mix in your miso, soy sauce, and tahini. It should congeal to a thick mixture.

  • Step 6

    Add in the vegetable broth and let it simmer for 30 minutes.

  • Step 7

    While broth prepares, prepare noodles according to package instructions. Prepare your toppings as well. Steam the broccoli and corn, slice peppers and carrots.

  • Step 8

    Once everything is prepared, place noodles in a bowl and add broth on top. Then place all toppings on and enjoy.

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