Golden Turmeric Noodle Miso Soup

This vegetable noodle miso soup will brighten up a winter's day! Healthy & healing, it's made with lemon, ginger, and turmeric.

Golden Turmeric Noodle Miso Soup

The thing that no one talks about in food blogging is that you develop some really weird eating patterns. The question of the day isn’t “what am I having for breakfast or lunch,” it’s “what are we working on and can it be considered a meal?”

In December, testing cookie recipes every day was a bit of a sugar rush. After that, balance was restored while testing/creating this healthy nourishing veggie noodle miso soup recipe. I think I ate this soup four times in a row last week – so what you’re looking at is my unintentional soup cleanse. Now, I don’t “cleanse” for health purposes, but I did really enjoy eating this soup over and over again :).

Golden Turmeric Noodle Miso Soup

This soup is bright in color and in flavor. If you’re trying to eat lighter in the new year – but still want to eat something delicious – give this soup a try! Its brothy base is a simple dashi stock, the nourishing base of many soups in Japanese cooking. If you’ve been reading the blog for a while, you may recognize it from this gingery soup.

Make the dashi by gentling simmering kombu in water. Then, whisk in the miso paste to thicken the broth and give it much of its flavor (don’t skip it here!). Be careful to keep your soup at a low simmer after the miso is added, as high heat can destroy the healthy enzymes in miso.

Golden Turmeric Noodle Miso Soup

I round this soup out with scallions, ginger, turmeric, carrots, and bok choy, and I add tofu for extra protein. Instead of filling the soup with lots and lots of noodles, I used half rice noodles and half zucchini noodles. This way, you still get that satisfying feeling that comes with eating a bowl of noodles. The soup is finished with a pop of lemon & lime and a bit of sriracha. It’s like a healthy veggie hot and sour soup. It’s a little punchy, a little earthy, and a little spicy. I hope you enjoy!

4.9 from 17 reviews

Golden Turmeric Noodle Miso Soup

This vegetable noodle miso soup will brighten up a winter's day! It's a healthy, healing soup made with lemon, ginger, and turmeric.
Recipe type: Soup
Serves: 4
  • 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
  • 2½ 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
  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.
  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.



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Rate this recipe (after making it):  

  1. Marcia

    Have not tried recipe yet , but it seems to be very interesting . Will try soon . Like something I would enjoy .

  2. marianna

    i would have posted earlier but we counln’t make ourselves take a break from eating this.
    this is so, so delicious.
    i’m more of a fan of sambal olek and substituted that for sriracha. and since we didn’t have bok hoy, i used the dino kale instead that needed eating.
    thank you for a wonderful tasting and looking and smelling recipe.

    • Jeanine Donofrio

      Hi Marianna, ha ha, I’m so glad you loved the recipe. I love sambal too 🙂

  3. Tanuki from

    I have not tried this yet but I love the idea of using two types of noodles and zoodles and combined with the miso and kombu broth! will try it out soon! 🙂

    • Jeanine Donofrio

      Hi Tanuki, I hope you love the soup!

  4. Gil

    Prepared this tonight as a post yoga dinner. Added Shiitakes and snap peas. Omitted the tofu. Just perfectly balanced. Thank you.

    • Jeanine Donofrio

      Hi Gil, I’m so glad you loved it!

  5. Haley

    My boyfriend loves miso soup so I definitely want to make this for him to see if he likes it.

    • Jeanine Donofrio

      I hope you both enjoy 🙂

  6. Sarah | Well and Full

    I had one too many Christmas cookies myself and turned to lots of nourishing soups and salads to get a break from the sugar! 😉 I love how you used rice noodles and zucchini noodles here, such a great combination!

    • Jeanine Donofrio

      Thanks Sarah 🙂

  7. Emily from

    This looks so yummy! The perfect ingredients for a post workout meal! I am definitely trying this at home!

    • Jeanine Donofrio

      I hope you enjoy it!

  8. Bryan Martinez

    I feel like adding some jalapenos to this recipe would be a nice extra kick! I definitely want to give this recipe a try now, thank you!

    • Jeanine Donofrio

      Let me know if you give it a go!

  9. Vicki Bensinger

    This looks delicious and sounds healing. I managed to catch a nasty virus and this sounds like it could nurse me back to good health.

    • Jeanine Donofrio

      I hope you feel better (and I hope you enjoy the soup!)

  10. Tory

    So zingy and tasty! Thank you!

  11. Melissa Griffiths

    Perfect for a cold, snowy day!

  12. Billy from

    Love the way this looks. Amazing pictures! Can’t wait to make this at home. Miso is one of my favorite ingredients by far!

  13. Marleen

    I made this last night for dinner. It was wonderful and the whole family loved it! I used only zucchini noodles in an effort to decrease gluten in our diet. They were great. I could not find kombu so I tried kelp powder. It added another layer of flavor. I was already asked to make it again 🙂

  14. Alexis

    Hey, I want to make this tonight, but I was wondering. Did you use 2.5 ounces rice noodles AND a zucchini, or did you use 1 oz noodles and a zucchini? Thanks!

    • Jeanine Donofrio

      I used both here – the 2.5 ounce noodles and the small zucchini. I suggest that amount if you’re serving this as a main for dinner. If you use less, it yields lighter, more broth-y servings. Hope that helps!

      • Alexis

        Thank you Jeanine! I’ll let you know how it turns out 🙂

  15. Sam

    Absolutely loved this recipe. Very easy to execute, but has a complex, spiced broth. Amazing!

  16. Stef

    This is super delicious and reheats well (every day for three days after, in my case). We LOVED it! One spice sensitive kid did find it heat hot even though I reduced the siracha a little. I might recommend omitting from the big batch a using for personal bowls if you have anyone who doesn’t like mildly spicy.

  17. Dana

    This has been a favorite recipe. Easy to make and delicious flavors. It’s a bowl of pure health and nutrition! I’m coming back from a vacation and planning to live on this for a few days for a healthy reset!

    • Jeanine Donofrio

      I’m so glad you love the soup! It’s my favorite post-vacation recipe as well 🙂

  18. Abby

    This is so good! Especially when fighting a cold. I want to make it again but would like to utilize my new instant pot when making it. What changes do you suggest if I make it in the instant pot?

    Thanks in advance!

    • Jeanine Donofrio

      Hi Abby, I’m so glad you loved it! I don’t have an instant pot, so I’m not sure!

  19. Stacy

    One of the BEST soup recipes that I have ever made! Very customizable. I subbed mushrooms many times, for the tofu. Such a flavorful dish. HIGHLY recommend! And if you don’t want to go on the hunt for kombu, you can forgo. Still a great recipe without. Jeanine really nailed this one!

  20. Kaye

    I made this and it is VERY good. I wasn’t sure if it would have that same miso soup flavor with the additions but it definitely does. I was missing a lime but I love the flavor and that it is such a versatile recipe. I put mine over rice instead of noodles. Reheated well at work. Has same cloudy mystical look as regular miso soup! Would recommend

    • Jeanine Donofrio

      Hi Kaye, I’m so glad you enjoyed it!

  21. Alex

    Plan on trying this soon–is it 2.5 oz of rice AND zucchini noodles, or 2.5 oz of each? Thank you!!! I’ll post a review once I make this! 🙂 Can’t wait!

    • Jeanine Donofrio

      Hi Alex, you could do 2.5 ounce rice noodles plus one small zucchini. I hope you enjoy!

  22. Jason

    I found this recipe last week and made it for the second time today…it’s excellent! The first time that I made it I used soy sauce instead of tamari and squeeze ginger instead of real ginger bc I had those in the house. The soup was great but this time I made a point to use tamari and real ginger…wow I got upgraded to first class! Thank you for this recipe! The early cold snap outside makes great soup like this a must for us hearty Midwesterners!

  23. Carol

    Nice combination of vegetables and interesting seasoning. I followed the recipe to the letter, with the exception of doubling the noodles- just so it was bit more substantial. It was a bit salty for my taste, but I think the miso I purchased was really salty. Beyond that, it was really delicious and pretty quick and easy mix that I will try again.

    • Jeanine Donofrio

      Hi Carol, I’m glad you enjoyed the recipe. You could add the tamari to taste next time if you wanted.

  24. Christine

    HI Jeanine,

    Thanks for all of you work on this blog- have been really enjoying your photos as well as the great recipes!

    I am eating this right now and loving it! So nourishing 🙂 . Thanks again. I put kelp noodles as well as zucchini noodles and I really like it.

    Quick question- can you freeze this soup? I doubled the recipe as I knew I would love it.

    I also am not eating tofu these days but put some cubed avocado when I served it and was really satisfying. Hearty enough for dinner.

    • Jeanine Donofrio

      Hi Christine, I’m glad you’re enjoying the soup! The original recipe freezes well, but I’m unsure how kelp noodles freeze and the avocado will get brown while reheating if you mixed it in already. If you kept it on the side as an add-in than you should be good!

    • Christine

      Ok just researched kelp noodles and yes- no freezing 🙁 . Thanks and will be eating this a lot in the next few days 🙂

  25. Jennifer Monsalve

    This was so good!!!

    • Jeanine Donofrio

      I’m so glad you loved it!

  26. Tonya

    Hi there,
    Can I use red miso for this?

    • Jeanine Donofrio

      You can – I’d maybe use a touch less since it’s a stronger flavor.

  27. Heidi

    I normally don’t take the time to leave a review, but this was SO SO DELICIOUS I had to come back and let you know how grateful I was for this recipe. You’re right, it’s like a veggie heavy hot and sour soup. It definitely hit the spot! The leftovers even held up well the next day. Thank you so much for sharing this creation- I am adding it to my rotation of recipes and will continue making it over and over again.

    • Jeanine Donofrio

      Hi Heidi, I’m so glad you loved it!

  28. Kelli

    This was delicious! Perfect veg heavy meal after too much Halloween candy. Thank you!

    • Jeanine Donofrio

      Hi Kelli, I’m so glad you loved it!

  29. Nancy Shaw

    This soup looks good for the beginning of 2021. What spiralizer do you recommend for the noodle zucchini?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.