An easy vegan Turmeric Noodle Soup recipe with a flavorful miso, garlic, ginger broth. Soothing and nourishing! Plus it provides immune-supporting benefits for healing, inflammation, and cold + flu season. (Vegan, gluten-free, oil-free.)
This turmeric noodle soup is so warm and nourishing!
It's a family favorite recipe in our house.
We love it for the immune-supporting benefits during cold and flu season. (Or also to aid in inflammation or healing.)
Plus it's made with a deliciously flavorful garlic-ginger-miso broth. And best of all it comes together in just 20 minutes.
Ingredients for Turmeric Noodle Soup
For this recipe you will simmer in a large saucepan:
- Vegetable broth: Be sure to use low sodium if desired.
- Pasta of choice: Most often I use gluten-free spaghetti pasta made with brown rice and quinoa. But simply use your own favorite or whatever you have on hand.
- Fresh garlic cloves: We will use 3-4 garlic cloves for this recipe, but by all means add more if desired! Garlic contains unique sulfur compounds (called allicin) which acts as a powerful antibacterial and antiviral agent. Chopping or mincing garlic before cooking supposedly helps enhance the health-promoting properties. (Oftentimes I mince my garlic, then let it sit for 5-10 minutes before adding it to the pan.)
- Fresh ginger: Studies show ginger is a good source of antioxidants, anti-inflammatory properties, and may also help support healthy digestion. For best quality and nutrients, try to find ginger root that's smooth and firm, rather than wrinkled and soft.
- White miso paste: This is made from fermented soybeans (although there are other soy-free varieties available now like chickpea miso). It provides a rich, salty, umami flavor and contains many vitamins, minerals, and probiotics. I like to add it at the end of cooking time to help preserve the nutrients.
- Ground turmeric: This is said to provide anti-inflammatory and immune-supporting benefits as well. (I have not tested this soup with fresh turmeric root, but that could work too.)
- Green peas: For convenience, I use frozen peas. There's no need to thaw before adding them to the pot.
- Fresh baby spinach
- Black pepper (optional): I include this because it has been shown to increase the bioavailability of curcumin. (The main natural polyphenol in turmeric.)
Try adding broccoli! I also like to include frozen broccoli florets as well, which is a great addition for more nutrients.
Turmeric Health Benefits
Turmeric has long been used in Asian countries as a medicinal herb.
Curcumin is the main natural polyphenol and active component in turmeric. Various studies show it has multiple potential health benefits. These include supporting digestion and also enhancing immune function.
Plus it contains antioxidants and reduces inflammation due to the anti-inflammatory properties. Curcumin also appears to be beneficial for several aspects of arthritis.
Want more ways to enjoy turmeric? We also enjoy it in this Turmeric Milk Latte!
Customizing
Vegetables: Customize this soup with the veggies you enjoy or whatever is in season. You can also add kale, green beans, broccoli, mushrooms, green onion, etc.
More protein: Add more protein with tofu or shelled edamame if desired.
Storing
Store leftovers in an airtight container in the refrigerator. We find they keep for about 3-4 days. Then simply reheat in the microwave when ready to enjoy.
Note: The noodles will continue to soak up broth as it sits.
For more inspiration, also browse all vegan soup recipes or ginger recipes.
Healing Turmeric Noodle Soup
Ingredients
- 4 cups vegetable broth
- 2 oz. pasta (I use quinoa & brown rice spaghetti noodles)
- 3-4 cloves garlic
- 1 Tbsp. fresh ginger, grated (about a 1 inch piece)
- 2 Tbsp. white miso paste
- 1 tsp. ground 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 if desired.
Notes
Nutrition Per Serving (Estimate)
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Jennifer
So both my husband and I came down sick this week (with the virus that won’t be named for the first time 😷) and I came across this recipe on my favourite website (aka The Garden Grazer) and I figured this was a fabulous time to try this recipe. I added diced mushrooms and black pepper and only had chickpea linguine, but otherwise followed the recipe as written. This was really yummy! We both really enjoyed it! Thanks so much for sharing!
Kaitlin
Aww, first and foremost I hope you're both feeling much better now! Your additions to the soup sound absolutely wonderful. Glad you enjoyed this one too. Have a great week, Jennifer!
Lynn Paz
The recipe sounds delicious. But I’m wondering about the missing ingredients that are required to make the turmeric bio available: oil and black pepper. If I add these, where and when? And there is no indication of a sodium content in the final nutrition counts.
Kaitlin
Hi Lynn. Black pepper is listed in the optional ingredients, and feel free to add it whenever you'd like. I follow a mostly no-oil diet so I don't include it in soups, but add your own oil if desired.
Please see my FAQ for why I don't calculate sodium content. Hope you enjoy the recipe if you give it at try.
Jocelyn
OMG it all I can say! I made this soup to go along with salad for my lunches this week. First time making it and it won't be the last. I just may have it everyday for lunch during the winter. I didn't have miso paste or ginger. However, I did have a trader joe's ginger miso broth that I used instead. I doubled the batch and used 32 ounces of that broth plus 32 ounces of better than bouillon (vegetable flavor) broth. YUMMY! I didn't have peas or spinach which I replaced with kale. I did add broccoli! This soup is DELICIOUS! Thank you for the wonderful recipe. I've added all the ingredients I didn't have to my grocery cart, I'll be making it correctly next week! Happy New Year & thank you.
Kaitlin McGinn
Fantastic, Jocelyn! Thanks very much for sharing your creative adaptions - I love it! Hope you continue to enjoy. Happy New Year!
Kat
Had this once again (my mum needed a vitamin boost!) and we both loved it! Thanks for your great recipes!
Kaitlin McGinn
Aww, that's so lovely to hear Kat. Glad you two enjoyed.
Justyna
Could you use frozen kale instead of the spinach in this soup?
Kaitlin McGinn
Absolutely! That sounds like a wonderful substitute. Hope you enjoy if you give it a try!
Kat
I had this for the second time within a week now and it's just soooo good! Thank you for the recipe!
Kaitlin McGinn
So great Kat! Fun to hear you've been enjoying this one. Thanks so much for the sweet feedback & recipe rating - very appreciated!
Angela
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!
Kaitlin McGinn
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!
Alicia
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.
Kaitlin McGinn
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
Kate
Quick and easy, really tasty. I added mushrooms and loved it.
Kaitlin McGinn
Fantastic! Really love the mushroom addition for extra texture & nutrients. So glad you enjoyed this and thanks so much for the kind feedback, Kate!
Carlyce
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!!
Kaitlin McGinn
Haha thrilled to hear you and your daughter enjoyed it! Thanks so much for your sweet message!
Jessica Hessica
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!
Kaitlin | The Garden Grazer
So great to hear! Love that you doubled it and threw in some fun additions.
Nicola
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.
Kaitlin | The Garden Grazer
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!
Terri S
I'm going to try this - sounds delicious! I am lucky that I haven't been ill so far this winter. 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!
Kaitlin | The Garden Grazer
Hope you enjoy, Terri! Turmeric is wonderful - I just made another batch of this a couple days ago. Have a beautiful week!