Healing Turmeric Noodle Soup (20 Minute!)

This EASY, 8-ingredient golden noodle soup has become a bit of an obsession in our household. The recipe was unexpectedly born last month 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! 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! I make it a little different every time and have so much fun with all the variations. Would love to hear your adaptions as well! 💛

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On the topic of healing & boosting immunity, I also wanted to quickly mention these Herb Pharm liquid supplements we've been incorporating this past year (not sponsored, just love 'em!) Here are a few of our favorites from our ever-growing herb army 😉🌿 See the links below to check them out!

Daily Immune Builder
I try to remember to take this blend almost daily now for overall immune support. (I'll probably taper it back once cold/flu season ends.) But I really dig the ingredients: echinacea, astragalus, reishi mushroom, schisandra berry, and prickly ash bark. It's super easy to incorporate - just squeeze a dropper into juice or water.

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Echinacea Supplement
If I feel a cold might be coming on, I start to use Echinacea and Elderberry in addition to the immune builder. Echinacea stimulates the immune system and is said to reduce the many symptoms of colds, flu, and other illnesses.

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Black Elderberry Supplement
Studies show elderberry extract is an efficient and highly effective treatment for both colds and flu (and can even reduce the duration and symptoms.)

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Kid's Immune Fortifier
This is the kid's version of the daily immune builder we give to our 5 year old daughter. She likes a few drops in some water and it's also great mixed with juice. It's been a super easy way to help boost her immune system.

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Herb Pharm has LOTS more supplements - I love to browse them at our local co-op. They also have more condition-specific herbs like "Cough Crusader" or "Ear Oil" for earaches. I'm a big fan of the nature-inspired, holistic approach to healing and I like what I see from this Oregon-based company. Especially growing and sourcing mostly organic & non-GMO. Would love to hear if you've tried them and your favorites as well! Now back to the recipe: 😉

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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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