This easy Turmeric Noodle Soup recipe boasts a flavorful miso, garlic, and ginger-infused broth! It's immensely soothing and nourishing. Plus it provides immune-supporting benefits for healing, inflammation, and cold & flu season. (Vegan, oil-free, gluten-free option.)
This anti-inflammatory turmeric noodle soup is so soothing and immensely nourishing! It's a family favorite recipe in our house.
I really enjoy it for the immune-supporting benefits during cold and flu season. (And also to aid in inflammation and healing.)
It's made with a deliciously flavorful garlic-ginger-miso broth. Best of all, it comes together in just 20 minutes! Plus you can customize it with your own favorite veggies and additions. (I often add broccoli for an extra boost.) Let's get started!
Ingredients for Turmeric Soup
For this recipe, you'll 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. (I break up the noodles before adding to the pot so they're more manageable.) But use your own favorite pasta or whatever you have on hand. Star pasta, spirals, elbow, and orzo all work great.
- Fresh garlic cloves: We'll 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 helps enhance the health-promoting properties. (Often I mince the 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 haven't 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: I include this because it's been shown to increase the bioavailability of curcumin. (The main natural polyphenol in turmeric.)
Health Benefits of Turmeric
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 including supporting digestion and 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. (I also enjoy it in this Golden Milk Turmeric Latte.)
Customizing
Vegetables: Customize this soup with other veggies you enjoy or whatever's in season. You can also add kale, green beans, broccoli, mushrooms, carrots, green onion, etc. (I often include frozen broccoli florets for more nutrients!)
More protein: Give it a plant-based protein boost with tofu, shelled edamame, white beans, lentils, or extra peas.
Storing
After it cools, store the leftovers in an airtight container in the refrigerator. I find it keeps for about 4 days. Simply reheat in the microwave when ready to enjoy. (Be aware 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 (20 Minute!)
Ingredients
- 4 cups vegetable broth
- 3-4 cloves garlic
- 1 Tbsp. fresh ginger, grated
- 1 tsp. ground turmeric
- 1 1/3 cups peas (I use frozen)
- 2 oz. spaghetti noodles*
- 2 Tbsp. white miso paste
- 1 cup fresh baby spinach
- Black pepper to taste
Instructions
- In a large saucepan over high heat, add the vegetable broth and bring to a light boil.
- Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.)
- When the broth is boiling, add garlic, ginger, 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 noodles are cooked through.
- Meanwhile, make the miso slurry: In a small bowl, add the miso and 1/4 cup water. Whisk until smooth and combined. Set aside.
- After the noodles are tender, stir in the miso slurry, spinach (roughly chopped), and black pepper. Turn off heat. Then taste and add additional miso if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan turmeric ginger noodle soup recipe, also check out:
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Judeen says
Love, love this soup! Make often!! Your recipes are delicious!
Kaitlin says
Yay! Wonderful to hear you're enjoying the recipes, Judeen. Thanks for the very kind feedback!
Jennifer says
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 says
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!
Jocelyn says
OMG is 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 says
Fantastic, Jocelyn! Thanks very much for sharing your helpful comment and creative adaptions - I love it! Hope you continue to enjoy this one. Happy New Year!
Kat says
Had this once again (my mum needed a vitamin boost!) and we both loved it! Thanks for your great recipes!
Kaitlin says
Aww, that's so lovely to hear Kat. Glad you two enjoyed, and thanks for the kind review. Thrilled you're enjoying the recipes!
Justyna says
Could you use frozen kale instead of the spinach in this soup?
Kaitlin says
Absolutely! That sounds like a wonderful substitution. Hope you enjoy if you give it a try!
Kat says
I had this for the second time within a week now and it's just soooo good! Thank you for the recipe!
Kaitlin says
So great, Kat! Fun to hear you've been enjoying this one. Thanks so much for the sweet feedback & recipe rating - very appreciated!
Angela says
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 says
So fun to hear you gave this a try and enjoyed, Angela. Really appreciate your kind feedback & recipe rating, thank you!
Kate says
Quick and easy, really tasty. I added mushrooms and loved it.
Kaitlin says
Fantastic, Kate! Really love your mushroom addition for extra texture & nutrients. So glad you enjoyed this and thanks so much for the feedback!
Carlyce says
So I made this soup yesterday because my daughter came down with a 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! This will be a staple soup in our home from now on. SO GOOD and super simple!
Kaitlin says
Haha - thrilled to hear you and your daughter enjoyed it, Carlyce! I often enjoy soup for breakfast too, including this one! Hope your daughter's feeling better and thanks so much for your sweet message.
Jessica Hessica says
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 says
So great to hear, Jessica! Love that you doubled it and expanded it with some really fun additions. Thanks a lot for sharing this kind and helpful feedback!