| OWL Venice

Vegan Miso Soup

Total Time: 40 minutes | Servings: 4-6

with sea veggies, sweet potatoes, shiitake mushrooms, leeks, radishes and buckwheat noodles


Vegan Miso Soup Ingredients



  • 2 tbsp white miso paste
  • 1 tbsp coconut oil
  • 1 cup leeks (thinly sliced)
  • ½ tsp sea salt
  • 4 cups vegan broth
  • 2 cups dried wakame seaweed
  • 1 sweet potato (cubed)
  • 1 tbsp avocado oil
  • 2 cups shiitake mushrooms
  • 1 (8oz) package GF buckwheat soba noodles
  • Toppings: sliced radish, cilantro + furikake seasoning


  1. Preheat your oven to 425℉. Add your cubed sweet potato to a baking dish and drizzle with avocado oil and season with salt and pepper. Cook for 30 minutes.
  2. Bring a large pot of water to a boil. Add in your buckwheat pasta. Cook until tender for about 6-8 minutes. Drain your pasta and run cold water over it.
  3. Heat up the same large pot on medium-high heat and add the coconut oil. Then add in the leeks and sauté for 5-6 minutes. Add in the miso paste and continue to sauté for another 1-2 minutes.
  4. Pour in the vegan broth and add in the dried seaweed. Let simmer for 10 minutes.
  5. White the soup is cooking, heat up a small skillet with oil. Add your mushrooms and sauté until golden brown for about 6-8 minutes.
  6. To serve your soup, first add your noodles to the bowl and pour the miso soup on top. Then top with roasted sweet potatoes, sliced radish, cilantro, mushrooms and furikake seasoning. 


Vegan Miso Soup with Sea Veggies


Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.