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. 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!

5.0 from 5 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.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 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
  • 2.5 ounces rice noodles 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
Instructions
  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.

 

26 comments

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Rate this recipe (after making it):  

  1. Marcia
    01.07.2019

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

  2. marianna
    01.07.2019

    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.

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

  3. Tanuki from wanderingtanuki.com
    01.07.2019

    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! 🙂

  4. Gil
    01.07.2019

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

  5. Gaby Dalkin
    01.08.2019

    SOUP GOALS!

  6. Haley
    01.08.2019

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

  7. Sarah | Well and Full
    01.08.2019

    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!

  8. Emily from carvingajourney.com
    01.08.2019

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

  9. Bryan Martinez
    01.08.2019

    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!

  10. Vicki Bensinger
    01.09.2019

    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.

  11. Tory
    01.10.2019

    So zingy and tasty! Thank you!

  12. Melissa Griffiths
    01.14.2019

    Perfect for a cold, snowy day!

  13. Billy from spoiledtoperfection.com
    01.15.2019

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

  14. Marleen
    01.15.2019

    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 🙂

  15. Alexis
    01.16.2019

    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!

    • 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
        01.16.2019

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

  16. Sam
    01.19.2019

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

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.