Veggie Noodles with Spicy Miso Soup

This delicious vegetable-noodle soup is the perfect staple for a cold night. The delicate strands of vegetables complement the healing miso broth. Remember, be careful not to boil miso or you will lose some of its amazing benefits!


Makes 4 servings - Prep time: 10 minutes - Cook time: 5 minutes



8 cups water

2 lemongrass stalks, tender yellow parts only, sliced thin

2 tablespoons minced fresh ginger

2 cloves of garlic, minced

1/4 cup white miso

4 baby bok choy, cut in half

1 carrot, spiralized

1 zucchini, spiralized

1/4 cup dry arame

2 tablespoons dry wakame broken into small pieces

2 tablespoons Bragg Liquid Aminos or tamari

1 tablespoon plus 1½ teaspoons sesame oil

4 green onions, finely chopped

2 tablespoons chopped fresh cilantro

2 tablespoons sesame seeds

1 long green chili pepper, sliced thin, for garnish

Handful of sprouted beans or seeds of choice, for garnish



- Combine the water, lemongrass, ginger, and garlic in a large saucepan over medium heat and bring to a boil.

- Turn off the heat, add the miso and stir until incorporated.

- Add the bok choy, spiralized carrot and zucchini, arame, wakame, Liquid Aminos, and sesame oil, and stir to combine.

- Add the green onions, cilantro, and sesame seeds.

- To serve, divide the soup between four bowls and garnish with the chili pepper and sprouts.