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 💛
Healing Turmeric Noodle Soup
- 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.
- 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.
Nutrition Per Serving (estimate)
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