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Turmeric Miso Soup With Ginger, Garlic and Tofu. Kick that cold with this soothing, anti inflammatory, brothy soup. Vegan Gluten-free Nut-free Recipe. Can be made soy-free.
I hit a cold bug this last weekend and wanted a bowl of soup that was hot, brothy, strong flavored. I decided to use elements from Mom’s tip for a cold – a peppery salty turmeric concoction to both gargle with and sip on, and the recent fave brothy miso soup to get the body ready to fight them bugs.
I went to the kitchen, chopped up stuff and kept adding to get the flavor I wanted. Ah. a bowl of goodness. And then trying to hold in the sneezes for a quick photo shoot.
The soup has liberal ginger, garlic, turmeric, miso and some shredded veggies. Add veggies of choice, some mushrooms and greens for variation. Make this healing soup your own. Amazingly simple and versatile. Between this soup and a sipping on my Golden Milk Spiced Latte, the cold seems to be on its way out.
More soups for the soul. A winter Minestrone, creamy Broccoli Slaw Soup, peppery Turkish lentil soup, Turmeric Laksa Curry Soup with fresh turmeric root, 15 min Indian Spiced Tomato Soup, Fall flavor Curried Butternut Squash Soup with toasted pepitas and brothy Mushroom chickpea greens soup.
If you don’t like turmeric, omit it. Don’t want the tofu, use more veggies and/or chickpeas, or mushrooms. To make it completely soy-free, use coconut aminos instead of soy sauce, and chickpea miso.
If you make this soup do leave me a comment, or tag me #veganricha on Instagram!
Turmeric Miso Soup With Ginger, Garlic and Tofu
Ingredients
- 1 tsp oil
- 7 cloves of garlic, finely chopped
- 1 to 1.5 inch piece of ginger, peeled and minced
- 1/2 hot green chile, optional
- 1/2 cup grated or shredded carrots
- 1/2 green or red bell pepper thinly sliced
- 7 oz 1/2 a block of tofu, cubed small
- 2 tsp tamari or soy sauce
- 2.5 cups water, or more, to preference
- 1/2 tsp or more turmeric
- 1 tsp apple cider , or distilled white vinegar
- 1 tsp or more sugar , or maple syrup
- 1/2 tsp salt, less or more to taste, depends on your miso
- 1/2 tsp freshly ground black pepper, divided
- 1 tbsp or more white mellow miso
- scallions for garnish
Instructions
- Heat oil in saucepan over medium heat. Add garlic, ginger and chile and cook until translucent. 4 mins.
- Add the carrots and peppers and cook for 3 minutes.
- Add tofu and mix in. At this point you can also add in chopped veggies(chopped small) such broccoli.
- Add water, 1/3 tsp black pepper and rest of the ingredients except miso and bring to a boil.
- Simmer for 4 minutes. Then add the miso and mix in. Taste and adjust salt, sweet and tang(vinegar). Simmer for another few minutes.
- Garnish with scallions and black pepper.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this soup is just what I needed
Yay!
This was sooo delicious! Perfect for a light summer meal.
Yay!
Loved it! Easy, versatile and delicious. Even the aroma feels healing! Exactly what I was looking for! Thank you for sharing it!
So glad you liked it!
Wow, Richa, you really outdid yourself with this wonderful recipe! I made it for lunch today and it was awesome delicious. When I first read it, I knew I was going to love it so I doubled it (even though I cook for one) and I am so glad to have the leftovers to look forward. What I love best is how easy it was to add ingredients so I was able to use up odds and ends before my grocery trip tomorrow, like strips of napa cabbage and sliced shitake mushrooms. I only had Fresno peppers and they did not provide enough heat, so I added hot Hungarian paprika, which did not alter the flavor profile but really amped up the heat. Garnished with scallions and cilantro, yum. I already have ideas swirling for making this in the future with my favorite greens. Thanks for yet another great recipe for my regular rotation and for the immune system boost!!!
PS: I had trouble finding a turmeric I liked til I happened upon one at Rancho Gordo. Burlap & Barrel New Harvest Turmeric from Satara, India has become my go-to. It is grown organically and has a high 4% curcumin content, great for golden milk too. Your purchase also supports smallholder farmers. 1.9 oz/54g glass bottle. I think it was 9 or 10 dollars.
wow, thank you for this great review! I appreciate your recommendation.