Golden Turmeric Noodle Miso Soup
User Reviews
4.8
48 reviews
Excellent
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Servings
4
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Course
Soup
Golden Turmeric Noodle Miso Soup
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This vegetable noodle miso soup will brighten up a winter's day! It's a healthy, healing soup made with lemon, ginger, and turmeric.
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Ingredients
- 6 cups water
- 1 kombu rinsed, strip
- 3 scallions chopped
- 1 carrot thinly sliced, large
- 2 tablespoons ginger grated
- 2 garlic minced, cloves
- ¼ cup White miso paste
- ½ teaspoon Turmeric ground
- ½ teaspoon black pepper freshly ground
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- ½ tablespoon coconut oil
- 1 tablespoon tamari
- 2 teaspoons sriracha
- 7 ounces tofu cubed
- 2 1/2 ounces rice noodle and/or zucchini noodles (1 small zucchini, cooked
- 2 baby bok choy stalks thinly sliced, leaves torn
- ¼ teaspoon salt optional, sea salt
- mint optional for serving, fresh or cilantro
- Pinch red pepper flakes optional
Instructions
- In a medium pot, combine the water and the kombu. Simmer gently, without boiling, for 10 minutes. Remove the kombu. Add the scallions, carrots, ginger, and garlic and simmer until the carrots are soft, about 20 minutes.
- Scoop ½ cup of the hot broth into a small bowl with the miso paste. Stir until combined and return it to the soup pot. Add the turmeric, black pepper, lemon and lime juice, coconut oil, tamari, sriracha, tofu, noodles, and bok choy. Simmer for 10 minutes. Season to taste with ¼ teaspoon sea salt, if desired, and serve with fresh herbs, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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