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Healing Turmeric Noodle Soup (20 Minute!)

March 6, 2018 By Kaitlin McGinn 6 Comments

Immune-boosting Turmeric Noodle Soup with a miso, garlic, ginger-infused broth! Great benefits for healing, inflammation, and cold & flu season. (Vegan, gluten-free, oil-free)

This EASY, 8-ingredient golden noodle soup has become a bit of an obsession in our household. The recipe was unexpectedly born when I was very much under the weather. I wandered downstairs to find something healing & soothing (and most of all QUICK to make). In my mentally groggy state, I literally just started chucking stuff into the pot. Turmeric? Yep. Ginger? Definitely. Noodles? Oh yes. Somehow the warm, brothy concoction ended up being exactly what I needed. Like a magical, golden elixir.

It felt so good and nourishing I recreated again it the next day. And the next. Then my husband asked how I made it so he could start making it too. We couldn’t get enough of that flavorful garlic-ginger-miso-infused broth. The funny thing is I kept craving it long after the sickness was gone… and here we are, still making it. Cold/flu season or not, I really love the strong flavors and nice “spicy” kick (not to mention all the anti-inflammatory, immune-boosting benefits.) Plus it’s an incredibly versatile recipe – leave out the noodles and make it more brothy, add more ginger/garlic, more fresh greens, or a tofu/mushroom boost! Hope you enjoy it too. Be well 💛

PS – on the topic of healing & immunity, I also wanted to quickly mention one of my favorite books on naturally boosting your immune system: “Super Immunity” by Dr. Joel Fuhrman. A fantastic, inspiring resource if you’re interested!

 

Vegan, gluten-free (with gf pasta), oil-free
Serves about 2-3

Ingredients
4 cups vegetable broth
2 oz. pasta (I use quinoa & brown rice spaghetti noodles)
3-4 cloves garlic
1 to 1 1/2 inches fresh ginger (at least 1 Tbsp. grated)
2 Tbsp. white miso paste
1 tsp. turmeric (more to taste)
1 1/3 cups peas (I use frozen)
1 cup fresh baby spinach
Optional additions: black pepper, kale, green beans, broccoli, tofu, mushrooms, green onion, etc.

Directions
In a large saucepan over high heat, pour vegetable broth and bring to a boil.
Meanwhile, mince garlic and grate ginger. (I use this microplane grater for ginger.)
When broth is boiling, add garlic, ginger, miso*, turmeric, peas, and pasta (if using spaghetti noodles, I like to break them up in smaller pieces before adding).
Return to a light boil, then reduce heat and simmer for about 10 minutes or until pasta is cooked.
Stir in spinach during last minute of cooking.
Taste and add additional miso (for saltiness) if desired.

*To avoid miso clumping: spoon miso into a small bowl and whisk with a little hot water to smooth it out before adding to the soup. I don’t always do this, but it’s helpful if you find your miso usually clumps. Feel free to add it at the end with the spinach to help conserve the probiotic benefits.

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Come join The Garden Grazer on Instagram 🍓 and share a pic if you make or adapt this! I love seeing what you guys cook up.


Disclosure: The Garden Grazer is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to amazon.com and affiliated sites. I only share things I absolutely LOVE and personally use! (There is no additional cost to you in clicking the affiliate link.)



Filed Under: 30 Minutes or Less, Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: 30 minutes or less, dinner, easy, garlic, ginger, healing, healthy, immune-boosting, immunity, lunch, miso, pasta, peas, quick, recipe, soup, spinach, turmeric, vegan, vegetarian

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Reader Interactions

Comments

  1. Terri S

    March 7, 2018 at 3:05 am

    I'm going to try this – sounds delicious! I am lucky that I haven't been ill so far this winter . . fingers crossed. I love Turmeric though, for its anti-inflammatory qualities and as a distance athlete I am always fighting inflammation. This sounds so healing and delicious!

    Reply
    • Kaitlin McGinn

      March 19, 2018 at 8:14 pm

      Hope you enjoy Terri! And stay healthy!! Lots of weird stuff going around this year it seems. Turmeric really is wonderful – I just made another batch of this a couple days ago 🙂 Have a beautiful week!

      Reply
  2. Nicola

    March 7, 2018 at 8:38 pm

    Perfect timing! I'm dealing with a broken wrist right now. Really need something I can put together with one hand and that helps with inflammation. I made this as soon as the email arrived in my inbox.

    Reply
    • Kaitlin McGinn

      March 19, 2018 at 8:16 pm

      Hi Nicola! Ouch! Hopefully you could manage to make this with one hand. Sending lots of healing your way and hope you enjoyed the soup. Take good care! -Kaitlin

      Reply
  3. Jessica Hessica

    March 13, 2018 at 5:53 pm

    I made this recipe last night and it was SO good! I doubled it so that we could have leftovers throughout the week and I added tofu, green onions, and used buckwheat noodles. Otherwise, followed the recipe pretty closely. I loved it and my fiancé must have mentioned at least 5 times throughout dinner how good it was. I'll definitely be making it again, I'll probably try adding green beans and/or broccoli next time, we just didn't have either on hand last night. Thanks for another great recipe that can be easily adapted using whatever veggies I have in the fridge!

    Reply
    • Kaitlin McGinn

      March 19, 2018 at 8:30 pm

      Hey Jessica! YAY!! So, so excited you gave it a try! Looove that you doubled it and threw in some fun additions to boot 🙂 Definitely a versatile recipe – hope you have a blast trying out other variations! Wishing you two a beautiful week! -Kaitlin

      Reply

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Hi, I'm Kaitlin! Passionate about colorful plant-based food, nature, reading, matcha, and compassionate living. Read More →

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