Turmeric Miso Soup With Ginger, Garlic and Tofu
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
158 kcal
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Course
Soup
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Cuisine
Vegan, gluten-free
Turmeric Miso Soup With Ginger, Garlic and Tofu
Description
This Turmeric Miso Soup starts by sautéing chopped garlic, minced ginger, and optionally hot green chile in neutral cooking oil until aromatic and translucent. Grated carrots and sliced bell peppers are added and cooked briefly for slight softening. Cubed tofu is then stirred in to absorb flavors.
Water and seasonings—including tamari, turmeric, apple cider vinegar, sugar, salt, and black pepper—are added and brought to a boil before simmering gently. White miso paste is stirred in last and warmed through without boiling to preserve its flavor and beneficial properties. The soup is finished with scallion garnish and an extra dusting of black pepper.
The turmeric imparts a warm golden color and subtle earthiness, while ginger and garlic provide pungent depth. Tofu adds protein and a soft contrast to crisp vegetables. Adjust sweetness, saltiness, and acidity to taste after miso incorporation. This soup can accommodate thicker textures by adding a cornstarch slurry during simmering. For soy-free versions, substitute coconut aminos and chickpea miso, and increase vegetables or add chickpeas.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 7 cloves garlic finely chopped
- 1 to 1.5 inch ginger peeled and minced, piece
- 1/2 hot green chile optional
- 1/2 cup carrot grated or shredded
- 1/2 green bell pepper or red bell pepper, thinly sliced
- 7 oz tofu 1/2 block, cubed small
- 2 tsp tamari or soy sauce
- 2.5 cups water or more, to preference
- 1/2 tsp Turmeric or more
- 1 tsp apple cider or distilled white vinegar
- 1 tsp sugar or maple syrup, or more
- 1/2 tsp salt less or more to taste, depends on your miso
- 1/2 tsp black pepper divided, freshly ground
- 1 tbsp white miso or more, mellow
- scallion for garnish
Instructions
- Heat oil in saucepan over medium heat. Add garlic, ginger and chile and cook until translucent. 4 mins.
- Add the carrots and peppers and cook for 3 minutes.
- Add tofu and mix in. At this point you can also add in chopped veggies(chopped small) such broccoli.
- Add water, 1/3 tsp black pepper and rest of the ingredients except miso and bring to a boil.
- Simmer for 4 minutes. Then add the miso and mix in. Taste and adjust salt, sweet and tang(vinegar). Simmer for another few minutes.
- Garnish with scallions and black pepper.
Notes
- For thicker soup, stir in 1 tsp cornstarch mixed with 1/4 cup cold water during simmering.
- To make soy-free, use coconut aminos instead of soy sauce, chickpea miso instead of white miso, and increase vegetables or add chickpeas.
- Adjust salt, sweetness (with sugar or maple syrup), and acidity (with apple cider vinegar) after adding miso to taste.
- Nutrition info is based on one serving; adjust ingredients accordingly for multiples.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Sodium | 725mg | 30% |
| Potassium | 417mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 6305IU | 126% |
| Vitamin C | 45mg | 50% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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