Hi hi hi. Okay so, you guys know my diet is beyond restricted (see my new diet HERE)– but I’m doing the absolute best I can with my limited options. To be honest, I think I’m doing alright most of the time. And with the exception of a huge pizza craving this week, I’ve actually been sort of content with all of it. If you guys missed my last gut healing recipe post, you can check it out HERE.Also, since we’re on the topic of food and recipes, my cookbook is coming out in just a few short months— which I’m still in a bit disbelief of. Maybe it’s the fact that I missed this entire year— it just sort of swirled by, but the book will be on shelves before I know it! We’ve been going through the passes and corrections of it all (grateful to have so much proof-read help with my poor half functioning brain. ooof). It’s already in print and will be a tangible object soon! I hope you guys love it as much as I do. It’s easy, straightforward, perfect for all eaters, and has over 125 recipes! (thats crazy). If you haven’t already, you can (and should!) pre-order your copy HERE.

So this soup—- for whatever reason this soup makes me feel better almost instantly. It’s not your traditional version of miso soup, but it’s really good. I’ve been looking at it is my vegan version of bone broth. It’s warm, healing, packed with nutrients and probiotics.You can skip the noodles if you like or add more veg– whatever you please. We’re not strict here, remember 😉  I like the buckwheat noodles because they pack a bit more substance and fill me up more– but there are plenty of days where I just have the broth in a mug sans noodles. You can easily use a regular soba noodle, but I only use the gluten-free buckwheat ones since my stomach can no longer do gluten. (Hoping to add gluten back in, in the next 6 months or so).

There’s no tofu in this recipe since soy can be an irritant/allergen for many guts– and with the exception of fermented soy, it’s currently on my ‘no list’. But if your stomach (and mouth) loves tofu, by all means, add it in, it’d be a great addition.

I’ve added zucchini to this recipe. Not because I think it would be a flavor booster or anything like that– but rather, because it’s light enough to blend into the soup. It’s mild flavor and texture is non offensive, so it’s a great way to just add an extra vegetable in there— just because. You could also add something like an acorn squash or other favorite squash.

I also like to add two handfuls of baby spinach to the broth– towards the very end of the recipe. But sometimes in real life, you run out of spinach and you go ahead and photograph the recipe without it. But if you have some on hand, it’s a wonderful add in. It blends in with the seaweed and adds more calcium and iron to the dish!

Lets talk about the miso a bit, yeah? So there are ten million (slight exaggeration) versions of miso out there. What one is best? Really— it’s going to be a bit of a ‘taste and decide’ game. I love most miso’s, but theres been a few that I could pass on. A prefer the ones that are a bit less sweet– but that’s just my personal taste. A good rule to remember: white miso is lighter and great for summer months. While red miso is rich, hearty, and a bit more warming which makes it great for winter.

You’ll need:
-a tablespoon of oil (sesame or olive oil is best)
-2 small carrots, small chopped
-1/2 a small-medium zucchini, small chopped
-a few springs of green onion, sliced
-6ish cups of water or vegetable broth
-1 tablespoon grated ginger*
-5-6 tablespoons of miso
-3 tablespoons of dried seaweed**
gluten-free buckwheat noodles, prepared as directed, rinsed in cool water and tossed in a bit of oil until ready to use. You’ll need about 4 ounces per serving.
-pinch of salt

How to:
-in a medium-large pot, heat a bit of oil on medium heat.
-add your carrots and cook, sauté occasionally for about 5 minutes.
-add your zucchini and green onion and sauté for another 2-3 minutes.
-toss in a pinch of salt.
-add your grated ginger and give a good stir.
-add your water or broth, stir and bring to a simmer.
-toss in seaweed and miso and stir, blending well into the soup.
-add your spinach, if using.
-allow to simmer for another 10 minutes or so, until your carrots are tender. feel free to add more water/broth if desired.
-place your noodles in a bowl and ladle your broth into bowl.
-eat, warm your body and enjoy!

*I always use a zester for my ginger. I love to grate it for this recipe— and for just about every recipe I use it in. I offered the serving of 1 tablespoon of ginger for this recipe— but in all reality, I usually use somewhere around 1 1/2 to 2 tablespoons for myself. This does give it a spicy kick though– and makes it much less kid friendly. Remember, it’s always easy to add more as needed, so if you’re not sure, start with a small amount and add later as needed.
**Dried seaweed comes in a lot of forms– and how large they grow depends on the type and brand. So like the ginger, be cautious when adding seaweed. You don’t want seaweed soup. I can’t offer a lot of advice on different brands, but the one currently in our cabinet and in this recipe is this one.
And voila! A super fast and super easy gut healing meal. Perfect for lunch or dinner— and hell, I would (and have) eat it for breakfast too.
&one more, ‘hey my book is coming out!!!!‘ 😉

Hooray The Plantiful Table!
Buy yours HERE.
Happy wednesday friends. I hope you guys are having a great week <3


  1. That's awesome about your cookbook. Congrats! And I hope you are feeling better these days.

  2. Preordered and so looking forward to it! Congratulations! 🙂

  3. Thank you Drea!! Looks amazing. I can't wait for my book to arrive! What kind of miso do you use? Just curious!! xo

  4. You've reminded me how I used to eat soups like this all the time. It looks delicious, I really must make some again. The sort of soup that makes you feel better instantly, that's a real treat for your body. And I just so happen to have loads of zucchini and carrots growing here. Thanks for the recipe Drea. CJ xx