Super tasty and cozy Vegan Turmeric Noodle Soup with a miso, garlic, ginger-infused broth! Great immune-boosting benefits for healing, inflammation, and cold & flu season.
Let’s Make Turmeric Noodle Soup!
This EASY, 8-ingredient turmeric 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.) So 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.
It felt so good & 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 the anti-inflammatory and 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 – we also love turmeric in this cozy Bedtime Golden Turmeric Milk!
Healing Turmeric Noodle Soup
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.
Instructions
- In a large saucepan over high heat, pour vegetable broth and bring to a boil.
- Meanwhile, mince garlic and grate ginger. (I use a 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.
Notes
Nutrition Per Serving (estimate)
Feel free to check out the full “Vegan Soup Archives” on the site (or also this Spring Minestrone when the weather starts to shift!)
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!
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!
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.
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
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!
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
So I made this soup yesterday because my daughter cane down with s slight cold – I doubled it because I knew I’d want some too. OMG! She enjoyed it, but I literally woke up THIS MORNING thinking about it. I want some NOW and it’s 7:30am!! Lol This will be a staple soup in our home from now on. SO GOOD and super simple!!
Haha! Waking up thinking about food and soup for breakfast?! You’re totally speaking my language 😉 I agree, I feel like this soup is so crave-able for some reason! Thrilled to hear you and your daughter enjoyed it too. Thanks so much for your sweet message – it’s very appreciated! <3 Hope you guys have a lovely week! -Kaitlin
Quick and easy, really tasty. I added mushrooms and loved it.
Fantastic! Really love the mushroom addition for extra texture & nutrients 🙂 So glad you enjoyed this and thanks so much for the kind feedback, Kate! Have a beautiful week! -Kaitlin
What are your thoughts on freezing this? I love to make double or triple recipes to stash some in the freezer for when i don’t want to do anything… 🙂
Hi Alicia! Great thoughts! I’ve never tried freezing this, so can’t speak on experience, but I think it’d do well as a freezer soup. Would love to hear if you give it a try and how it turns out! Have a beautiful week! -Kaitlin
Just made this with the simple ingredients for a Sunday night supper. It’s delish! Quick and easy! I can see how adding more ingredients will dress it up adding other elements. This is a keeper! So easy if you can keep from microplaning your knuckle trying to get enough ginger…;)
Haha yes! Watch those knuckles 😉 Coming from a fellow ginger fiend, I know exactly what you mean! So fun to hear you gave this a try and enjoyed. Really appreciate your kind feedback & recipe rating, thank you! Wishing you a lovely week Angela!
I had this for the second time within a week now and it’s just soooo good! Thank you for the recipe!
YAY! So great Kat! Fun to hear you’ve been enjoying this one 🙂 Thanks so much for the sweet feedback & recipe rating – very appreciated! Wishing you a lovely week!
Could you use frozen kale instead of the spinach in this soup?
Absolutely! That sounds like a wonderful substitute 🙂 Hope you enjoy if you give it a try! Have a beautiful week! -Kaitlin