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Vegan turmeric noodle soup in a bowl

Healing Turmeric Noodle Soup

A soothing noodle soup with a flavorful miso, garlic, ginger-infused broth. Includes immune-supporting benefits for healing, inflammation, and cold & flu season.
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
CourseSoup
CuisineGluten-Free, Oil-Free, Vegan
Servings2 large bowls

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

*Miso: To avoid miso clumping, add to a small bowl and whisk with a little hot water to smooth it out before adding to the soup. Feel free to add your miso at the end of cooking time to help preserve the probiotic benefits.
For gluten-free: Use GF noodles. I like brown rice + quinoa blend spaghetti.

Nutrition Per Serving (Estimate)

Calories: 250 kcal | Carbohydrates: 48 g | Protein: 11 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 413 mg | Fiber: 7 g | Sugar: 11 g | Vitamin A: 3162 IU | Vitamin C: 45 mg | Calcium: 59 mg | Iron: 3 mg