Healing Turmeric Noodle Soup (Easy!)
This immune-supporting Turmeric Noodle Soup features a flavorful miso, garlic, and ginger-infused broth! It's warm, soothing, and nourishing. Perfect for cold & flu season, inflammation, and overall healing.
Servings: 2 large bowls
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
*Noodles: Most often I use brown rice spaghetti noodles, but you can use another pasta shape like stars, spirals, or elbows.
For gluten-free: Use GF pasta.
Variations: Add broccoli florets, kale, green beans, tofu, mushrooms, green onion, etc.
Yield: This recipe makes a fairly small batch (about 2 large servings) so feel free to double or increase the recipe if desired.
Nutrition Per Serving (Estimate)
Calories: 257 kcal | Carbohydrates: 49 g | Protein: 12 g | Fat: 2 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Potassium: 476 mg | Fiber: 8 g | Sugar: 11 g | Vitamin A: 3162 IU | Vitamin C: 45 mg | Calcium: 65 mg | Iron: 3 mg
