Creamy miso and corn noodle soup
Serving size: 2
Cooking time: 45 minutes
Recipe by Amanda Ducks
If you're in the mood for something warm, comforting, and completely plant-based, this miso and corn noodle soup is exactly what you need. It’s creamy, savoury and packed with texture - from the tender noodles and charred greens to the oven-baked crumbled tempeh that brings that extra hit of umami.
Thanks to soy milk, miso paste, and a few clever pantry staples, this noodle soup feels rich and indulgent, but it’s actually super wholesome. Whether you need a solo dinner or something nourishing to share, this recipe delivers cozy vibes in every spoonful.
Ingredients
For the broth
1 brown onion, diced
2 garlic cloves, minced
100g corn kernels (fresh, frozen, or canned)
2 tbsp soy sauce
1½ cups soy milk
1 cup water
1 tbsp miso paste
½ tsp vegan chicken stock powder
For the crumbled tempeh
100g tempeh
1 tsp soy sauce
1 tsp rice wine vinegar
1 tbsp olive oil
To serve
Boiled ramen noodles (or your favorite noodle variety)
Charred greens (e.g. broccolini, pak choy)
Toasted sesame seeds
Chilli oil
Spring onion, finely sliced
Method
Step 1: Bake the tempeh
Preheat your oven to 180°C fan-forced and line a baking tray with baking paper. Crumble the tempeh into small chunks and toss with soy sauce, rice wine vinegar, and olive oil. Spread on the tray and bake for 15 minutes, or until lightly crispy and golden.
Step 2: Start the broth
In a medium saucepan over medium-high heat, sauté the diced onion for about 5 minutes, until soft and lightly golden. Add the garlic and corn, and cook for a further 2 minutes, stirring occasionally.
Step 3: Simmer
Add the soy sauce, soy milk, water, miso paste, and stock powder. Stir until the miso has dissolved, then reduce heat to low and let the broth gently simmer while you prep everything else. This will allow the flavors to deepen and meld.
Step 4: Prepare the greens
Cut your broccolini and pak choy (or other greens of choice), then quickly fry or grill them until lightly charred but still vibrant.
Step 5: Cook the noodles
Boil your ramen noodles according to the packet instructions. Drain and set aside.
Step 6: Assemble
Start with a base of noodles in your bowl(s), then ladle over the miso corn broth. Top with the charred greens, baked tempeh, and your favorite toppings—spring onion, toasted sesame seeds, and a drizzle of chili oil for a little heat.
Tips & variations
Make it gluten-free: Use tamari instead of soy sauce, and swap the ramen noodles for rice noodles.
No tempeh?: Crispy tofu or boiled edamame work perfectly here, too.
I hope you enjoy this recipe!
With love,
Amanda x
