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
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.