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!
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.
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.
Healing Turmeric Noodle Soup
- 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.
- 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.
Nutrition Per Serving (Estimate)
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