Healing Turmeric Noodle Soup
Immune-boosting Turmeric Noodle Soup with a miso, garlic, ginger-infused broth! Great benefits for healing, inflammation, and cold & flu season. (Vegan, gluten-free, oil-free)
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2 large bowls
- 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
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.
*To avoid miso clumping: spoon miso into a small bowl and whisk with a little hot water to smooth it out before adding to the soup. I don’t always do this, but it’s helpful if you find your miso usually clumps. Feel free to add it at the end with the spinach to help conserve the probiotic benefits.
Made gluten-free with gf pasta. (I like brown rice & quinoa blend.)
Calories: 255kcal | Carbohydrates: 48g | Protein: 11g | Fat: 2g | Potassium: 494mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3145IU | Vitamin C: 45mg | Calcium: 62mg | Iron: 3.6mg