For many there is still a lot of mystery behind what vegans eat. I have been offered fish more than once yet asked, “can vegans eat peanut butter?” just as many times.  There actually isn’t much secret behind what we eat, and preparing food is really quite easy – you just leave out the animals. 

I’m using Vegan MoFo to take an A-Z trip through my pantry to bring you 26 easy recipes to show you that anyone can cook vegan. Eating vegan, well, it’s as easy as ABC.


Welcome back! It’s week 3 of Vegan Mofo and I’m mofo-ing right along. 

But I’m not gonna lie, folks. I’m tired. I’m tired of photographing my dinners. I’m tired of trying to come up with food that starts with the letter “X”, I’m tired of writing.  So you know what I do? I imagine I’m running a marathon – something I will very likely never actually experience. I’m sure there are points all along the way that the runner wants to give up, right? I mean, right?! But she doesn’t. She keeps going. And then when she crosses the finish line – well, that’s gotta feel good. So right now I am running mile 13, just about to cross the half way point. I’m tired, but just let me refuel and find that second wind.


For the letter “M” I’m using miso for my recipe inspiration. Miso is a fermented paste made from soybeans and often used in Japanese cooking. But it is also great when wanting to add a fermented taste to homemade cheeses, salad dressings, gravy, dips, etc. My favorite way to use miso is in soup. This is one of my go-to lunches in the fall and winter because it’s so quick, so cheap, super healthy, and ultra filling.  The vegetables in this recipe are easily interchangeable and truthfully my miso soup is never the same one day to the next, so use this recipe as a guideline, experimenting as you will.  


Miso Noodle Soup
serves 2
Write a review
Miso Soup
  1. 4 ounces rice noodles
  2. 1 tbsp canola oil
  3. 1/2 yellow onion, sliced thin
  4. 2 garlic cloves, minced
  5. 1 tbsp fresh ginger, minced
  6. 1 large carrot, sliced thin
  7. 3 cups vegetable broth
  8. 2 tsp yellow miso
  9. 4 ounces tofu, cubed
  10. 1 large handful of spinach
  1. soy sauce
  2. sriracha
  3. chili paste
  1. In a small pot cook the rice noodles according to the package directions. Once cooked, strain and set aside.
  2. In another pot heat the canola oil over medium heat. Add the onions and saute until translucent and fragrant, about 8 minutes. Stir in the garlic and ginger and cook for another minute.
  3. Add the carrot and vegetable broth. Bring to a boil then reduce heat and let simmer for 5 minutes, until carrots are tender. Stir in the miso.
  4. Add tofu, cooked noodles, and spinach and cook until spinach is wilted.
  5. Serve immediately.
My Darling Vegan http://mydarlingvegan.com/

veganmofo2014 (1)

new to my darling vegan?

sign up for email updates
and find me on facebook, twitter, & instagram



you might also like:


Vegan Pho


Asian Noodle Salad


Smoky Black & Red Chili