This vegetable noodle miso soup will brighten up a winter’s day! Healthy & healing, it’s made with lemon, ginger, and turmeric.
The thing that no one talks about in food blogging is that you develop some really weird eating patterns. The question of the day isn’t “what am I having for breakfast or lunch,” it’s “what are we working on and can it be considered a meal?”
This vegetable noodle miso soup will brighten up a winter’s day! It’s a healthy, healing soup made with lemon, ginger, and turmeric.
- 6 cups water
- 1 strip of kombu, rinsed
- 3 scallions, chopped
- 1 large carrot, thinly sliced
- 2 tablespoons grated ginger
- 2 garlic cloves, minced
- ¼ cup white miso paste
- ½ teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- ½ tablespoon coconut oil
- 1 tablespoon tamari
- 2 teaspoons sriracha
- 7 ounces tofu, cubed
- 2 1/2 ounces cooked rice noodles, and/or zucchini noodles (1 small zucchini)
- 2 baby bok choy, stalks thinly sliced, leaves torn
- ¼ teaspoon sea salt, optional
- Fresh mint or cilantro, optional for serving
- Pinch of red pepper flakes, optional
- In a medium pot, combine the water and the kombu. Simmer gently, without boiling, for 10 minutes. Remove the kombu. Add the scallions, carrots, ginger, and garlic and simmer until the carrots are soft, about 20 minutes.
- Scoop ½ cup of the hot broth into a small bowl with the miso paste. Stir until combined and return it to the soup pot. Add the turmeric, black pepper, lemon and lime juice, coconut oil, tamari, sriracha, tofu, noodles, and bok choy. Simmer for 10 minutes. Season to taste with ¼ teaspoon sea salt, if desired, and serve with fresh herbs, if desired.