Golden Turmeric Noodle Miso Soup
Ingredients
-
6
cups
water
-
1
strip
kombu
-
3
pieces
scallions
-
1
large
carrot
-
2
tablespoons
grated ginger
-
2
cloves
garlic
-
¼
cup
white miso paste
-
½
teaspoon
ground turmeric
-
½
teaspoon
black pepper
-
2
tablespoons
lemon juice
-
1
tablespoon
lime juice
-
½
tablespoon
coconut oil
-
1
tablespoon
tamari
-
2
teaspoons
sriracha
-
7
ounces
tofu
-
2½
ounces
cooked rice noodles
-
1
small
zucchini
-
2
pieces
baby bok choy
-
¼
teaspoon
sea salt
-
optional
fresh mint or cilantro
-
optional
red pepper flakes
Instructions
- Simmer water and kombu in a medium pot for 10 minutes without boiling.
- Remove the kombu and add scallions, carrots, ginger, and garlic, then simmer for about 20 minutes until carrots are soft.
- Scoop out ½ cup of broth, mix it with miso paste, then return it to the pot.
- Add turmeric, black pepper, lemon juice, lime juice, coconut oil, tamari, sriracha, tofu, noodles, and bok choy.
- Simmer for an additional 10 minutes and season with sea salt if desired. Serve with fresh herbs if preferred.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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