# Creamy miso and corn noodle soup (vegan)

A flavorful and nourishing vegan noodle soup with a creamy broth, crumbled tempeh, charred greens, and ramen noodles that comes together in less than 10 minutes.

- Servings: 2 servings
- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 1 brown onion
- 2 cloves of garlic
- 100 g corn kernels
- 2 tbsp soy sauce
- 1.5 cups soy milk
- 1 cup water
- 1 tbsp miso paste
- 0.5 tsp vegan chicken stock powder
- 100 g tempeh
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 1 tbsp olive oil
- boiled ramen noodles
- charred greens (broccolini and pak choy)
- toasted sesame seeds
- chilli oil
- spring onion

## Instructions

1. Preheat the oven to 180 degrees celsius fan-forced and line a baking tray with baking paper.
2. Crumble the tempeh into a bowl and add the soy sauce, rice wine vinegar and olive oil.
3. Mix well, then transfer to the baking tray.
4. Place in the oven to bake for 15 minutes.
5. Dice the brown onion and the garlic.
6. Place a saucepan over medium-high heat on the stove and add the onion, fry for 5 minutes.
7. Add the corn and the garlic, continuing to fry for a further 2 minutes.
8. Add the soy sauce, soy milk, water, miso paste and chicken stock powder.
9. Mix well, reduce the heat to low and leave to simmer.
10. Prep your greens by cutting and frying them.
11. Prep your noodles by boiling them as per packet instructions.
12. Serve your noodle soup with the noodles to start, followed by the broth, the greens, tempeh and desired toppings.

## Equipment

- oven
- baking tray
- baking paper
- bowl
- saucepan

## Source

- Original video: https://www.facebook.com/share/r/1CyeJMtban/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/799d162c-0690-4cdd-8c6d-64059b9bda1f
- Extracted: 2026-04-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt