Creamy Gochujang Soba Soup (vegan & healthy)
This Creamy Gochujang Soba Soup is cozy, spicy, creamy, and packed with nourishing veggies for the ultimate comforting meal. With chewy soba noodles, rich umami broth, and a silky gochujang-miso finish, it tastes restaurant-worthy while being surprisingly simple to make at home.
Ingredients
- 2 cups dried sliced shiitake mushrooms
- ½ onion sliced thin
- 2 tablespoons minced ginger
- 2 green onions, sliced whites and green separated
- 4 cups water divided 2 cups + 2 cups
- 1 bundle soba noodles (~3.5 ounces)
- 3-4 cups mixed vegetables broccoli, cauliflower, carrots & peppers all work great!
- 1 cup unsweetened soy milk** room temperature or lightly warmed
- 1-2 tablespoons gochujang
- 1 tablespoon miso paste
OPTIONAL
- 4 ounces firm tofu
- ¾ cup edamame
- ½ cup corn
Instructions
- Start the broth- Add the sliced onion, dried shiitake mushrooms (break into smaller pieces if large), ginger, white parts of the green onions, and 2 cups of water to a large pot. Bring to a gentle simmer over medium heat and cook for 10 minutes to develop the broth flavor.
- Cook the Soba- Meanwhile, bring a separate pot of water to a boil and cook the soba noodles according to the package instructions. Drain and rinse well under cold water to prevent sticking, then divide the noodles between two large bowls.
- Add the veggies- Pour the remaining 2 cups of water into the broth pot, then add the chopped vegetables. Bring back to a simmer and cook for 7–10 minutes, or until the vegetables are just tender. Remove the soup from the heat.
- Make the creamy gochujang mixture- In a small bowl, whisk together the room temperature (or slightly warmed) soy milk, miso, and gochujang until completely smooth and no lumps remain.
- Finish the soup- Slowly stir in the gochujang mixture until fully combined and creamy.
- Serve- Ladle the soup over the prepared soba noodles. Top with the sliced green onions and any additional toppings you like. Serve warm and enjoy!
Notes
*Nutrition facts are estimated without the optional add-ins.
**For the creamiest broth, use room temperature or slightly warmed soy milk and make sure the soup is removed from the heat before stirring in the soy milk mixture. These extra steps help prevent curdling, which can happen if cold soy milk is added to very hot soup. If the soy milk does curdle slightly, the soup is still perfectly safe and delicious to eat—it just may not look as smooth and creamy.
Nutrition
Calories: 345kcal | Carbohydrates: 69g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 527mg | Potassium: 1305mg | Fiber: 16g | Sugar: 4g | Vitamin A: 14258IU | Vitamin C: 35mg | Calcium: 259mg | Iron: 4mg
Did you try this recipe?Let me know how it was!