Best Turmeric Veggie Noodle Soup

A Warm Bowl of Comfort

My Favorite is Turmeric Veggie Noodle Soup and When I first discovered the recipe for Turmeric Veggie Noodle Soup, I was searching for a dish that would warm my soul on a chilly afternoon. It had been one of those days when everything seemed a bit gray and I needed something bright and cheerful to lift my spirits. As I chopped fresh vegetables and added vibrant turmeric, the kitchen filled with a golden aroma that instantly made me smile. The vibrant color of the soup seemed to chase away the gloom and promise a comforting meal ahead.

The Magic of Turmeric

I remember the first time I tasted this soup. The turmeric gave it a warm, earthy flavor that blended beautifully with the crispness of the vegetables. The noodles were soft and soaked up the savory broth perfectly. With each spoonful, I could feel the nourishing effects of the soup, like a cozy hug from the inside out. Turmeric, known for its health benefits, seemed to make the soup even more special, turning a simple meal into something that felt both indulgent and wholesome.

Sharing with Friends

Not long after, I decided to make this soup for a gathering with friends. I wanted to share the joy I had found in this simple dish. As I served the soup, I watched their faces light up with surprise and delight. It was heartwarming to see how a bowl of soup could bring people together and spark conversation. The recipe seemed to have a magical way of making everyone feel at home, creating a sense of warmth and connection that lingered long after the bowls were empty.

A Recipe to Remember

Now, whenever I feel the need for comfort, I return to my Turmeric Veggie Noodle Soup. It’s more than just a recipe to me—it’s a reminder of the power of simple ingredients to transform an ordinary day into something extraordinary. Every time I make it, I think about that first warm bowl and the joy it brought me. It’s a dish that has become a cherished part of my cooking routine, always ready to brighten up a gray day and share a bit of warmth with those I care about.

Chef’s Notes-Turmeric Veggie Noodle Soup

• If you’re new to kombu, remember it adds a subtle umami flavor. If unavailable, a good quality vegetable broth can be used as a substitute.
• Always dissolve miso paste in a small amount of hot broth before adding it to the soup to prevent clumping.
• Adjust the amount of sriracha according to your preference for heat. You can always start with a smaller amount and add more if desired.
• For a richer texture, try using a mix of rice noodles and zucchini noodles. If you prefer a different type of noodle, soba noodles or whole wheat spaghetti are great alternatives.
• Feel free to include additional vegetables like bell peppers or mushrooms for extra flavor and nutrition. Just add them along with the carrots to ensure they cook evenly.
• Fresh herbs like mint or cilantro not only add a burst of color but also a refreshing flavor. A sprinkle of red pepper flakes adds a nice kick and visual appeal.
• A splash of rice vinegar or a dash of sesame oil added just before serving can enhance the depth of flavor.

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Turmeric Veggie Noodle Soup

0.0 from 0 votes

Course: Main Course, SoupCuisine: Japanese, VeganDifficulty: Easy

Servings

4

bowls

Prep time

15

minutes

Cooking time

30

minutes

Calories

250

kcal

Total time

45

minutes

This vibrant Turmeric Veggie Noodle Soup is a perfect winter warmer! Packed with lemon, ginger, and turmeric, it’s a healthy, healing bowl of goodness. The broth is a simple dashi stock, enriched with miso paste for a flavorful base. With a mix of rice and zucchini noodles, tofu for protein, and a burst of citrus and spice, this soup is both satisfying and nourishing. Try it for a delicious, light meal that will brighten your day!

Ingredients

• Broth Base

• 6 cups water

• 1 strip kombu (rinsed)

• Vegetables & Aromatics

• 3 scallions (chopped)

• 1 large carrot (thinly sliced)

• 2 tablespoons fresh ginger (grated)

• 2 cloves garlic (minced)

• Seasonings

• 1/4 cup white miso paste

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons lemon juice

• 1 tablespoon lime juice

• 1/2 tablespoon coconut oil

• 1 tablespoon tamari (or soy sauce)

• 2 teaspoons sriracha (optional)

• Add-ins

• 7 ounces firm tofu (cubed)

• 2.5 ounces rice noodles (or half rice noodles and half zucchini noodles)

• 2 baby bok choy (stalks thinly sliced, leaves torn)

• Optional Garnishes

• Fresh mint or cilantro

• Pinch of red pepper flakes

Directions

• Prepare Dashi Stock – In a medium pot, combine the water and kombu. Simmer gently without boiling for about 10 minutes to extract the flavors. Remove the kombu and discard.
• Add Tofu & Noodles – Gently add the cubed tofu and your choice of noodles (rice noodles or a mix of rice and zucchini noodles) to the pot.
• Serve & Garnish – Season to taste with sea salt if desired. Serve hot with optional fresh herbs like mint or cilantro and a pinch of red pepper flakes for extra heat.

Equipment

• chef’s knife
• cutting board
• medium pot
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 400mg
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 4g
• Protein: 10g
• Vitamin A: 120IU
• Vitamin C: 40mg
• Calcium: 15mg
• Iron: 20mg

FAQ-Turmeric Veggie Noodle Soup

Can I use a different type of miso paste?

Yes, you can use red miso or yellow miso instead of white miso. Red miso will give a deeper, more robust flavor, while yellow miso is milder.

Can I make this soup ahead of time?

Absolutely! You can prepare the soup up to a day in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stove and add fresh herbs and a splash of lemon or lime juice before serving.

Is this soup suitable for freezing?

Yes, this soup can be frozen. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Reheat thoroughly before serving, and be aware that the noodles may soften a bit after freezing.

Can I substitute tofu with another protein?

Yes, chickpeas or tempeh are excellent alternatives to tofu. Chickpeas will add a bit of earthiness, while tempeh will give a more nutty flavor and extra texture.

How can I adjust the soup to be spicier?

If you prefer a spicier soup, increase the amount of sriracha or add a pinch of red pepper flakes. You can also incorporate sliced fresh chilies for an extra kick.