Golden Turmeric Noodle Miso Soup
Rating
4.8 out of 5 stars
(24)
Ingredients
4 servings
- 6 cups water
- 1 strip of kombu, rinsed
- 3 scallions, chopped
- 1 large carrot, thinly sliced
- 2 tablespoons grated ginger
- 2 garlic cloves, minced
- ¼ cup white miso paste
- ½ teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper
- 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 cooked rice noodles, and/or zucchini noodles (1 small zucchini)
- 2 baby bok choy, stalks thinly sliced, leaves torn
- ¼ teaspoon sea salt, optional
- Fresh mint or cilantro, optional for serving
- Pinch of red pepper flakes, optional
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Preparation
Step 1
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.
Step 2
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.
Step 3
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Chef's notes
Ensure the soup is kept at a low simmer after adding miso to preserve its healthy enzymes.
You can use a mix of rice noodles and zucchini noodles for a lighter dish.
