This golden turmeric miso noodle soup is a delightful fusion of flavors and nutrients. Combining the earthy warmth of turmeric with the umami richness of miso paste, this soup is both comforting and invigorating. Perfect for a cozy night in or as a nourishing meal to boost your immune system.
Some ingredients in this recipe might not be staples in every kitchen. Miso paste is a fermented soybean paste that adds a deep umami flavor and can usually be found in the Asian foods section of your supermarket. Fresh ginger and turmeric might also be less common, but they are often available in the produce section or in the spice aisle.
Ingredients For Golden Turmeric Miso Noodle Soup
Olive oil: Used for sautéing the vegetables, it adds a subtle richness to the soup.
Onion: Provides a sweet and savory base flavor when cooked until translucent.
Garlic: Adds a pungent and aromatic depth to the soup.
Ginger: Fresh ginger brings a zesty and slightly spicy note.
Turmeric: Ground turmeric gives the soup its golden color and earthy flavor.
Vegetable broth: Forms the base of the soup, adding a savory and wholesome taste.
Miso paste: Adds a rich umami flavor and depth to the broth.
Rice noodles: These noodles are light and absorb the flavors of the soup beautifully.
Spinach: Adds a fresh and nutritious element to the soup.
Carrot: Julienne-cut carrots provide a slight sweetness and crunch.
Lime: Lime wedges add a bright and tangy finish when served.
Salt and pepper: Used to season the soup to taste.
Technique Tip for This Recipe
When adding the miso paste to the vegetable broth, make sure the heat is reduced to a gentle simmer. High heat can destroy the beneficial probiotics in the miso, diminishing its health benefits and altering its delicate flavor. Dissolve the miso paste in a small amount of warm broth first, then stir it back into the pot to ensure it incorporates smoothly without clumping.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and works well with the flavors of turmeric and miso paste.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can complement the soup's delicate taste.
garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor profile.
fresh ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it has a more concentrated flavor, so use sparingly.
ground turmeric - Substitute with fresh turmeric: Fresh turmeric can provide a more vibrant color and a slightly different flavor profile.
vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it will no longer be vegetarian.
miso paste - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fermented depth of miso.
rice noodles - Substitute with soba noodles: Soba noodles can add a nutty flavor and a slightly different texture.
spinach - Substitute with kale: Kale can provide a similar nutritional profile and a slightly heartier texture.
carrot - Substitute with zucchini: Zucchini can offer a similar texture and a mild flavor that won't overpower the soup.
lime - Substitute with lemon: Lemon can provide a similar acidity and brightness to the dish.
salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor.
pepper - Substitute with white pepper: White pepper can offer a milder heat and a slightly different flavor profile.
Other Alternative Recipes Similar to This
How to Store / Freeze This Recipe
Allow the soup to cool completely before storing. This helps maintain the texture and flavor of the vegetables and noodles.
Transfer the soup to an airtight container. Use containers that are specifically designed for storing liquids to prevent any leaks.
Store the soup in the refrigerator if you plan to consume it within 3-4 days. This keeps the vegetables and noodles fresh and prevents spoilage.
For longer storage, freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container as the soup will expand when frozen.
Label the containers with the date of storage. This helps you keep track of how long the soup has been stored and ensures you consume it within a safe period.
When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the vegetables and noodles.
Reheat the soup on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the noodles from sticking to the bottom of the pot.
Avoid reheating the soup in the microwave if possible, as this can cause uneven heating and may affect the texture of the vegetables and noodles.
If the soup appears too thick after reheating, add a splash of vegetable broth or water to achieve the desired consistency.
Taste and adjust the seasoning after reheating. Sometimes, the flavors can mellow out during storage, so a pinch of salt or a squeeze of lime juice can help brighten the flavors.
How to Reheat Leftovers
Gently reheat the Golden Turmeric Miso Noodle Soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent the rice noodles from sticking to the bottom of the pot. This method helps maintain the integrity of the spinach and carrot while preserving the rich flavors of the miso paste and turmeric.
If you're in a hurry, use the microwave. Transfer a portion of the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 1-2 minutes, stirring halfway through. Check the temperature and heat in additional 30-second increments if needed. This method is quick but may slightly alter the texture of the rice noodles.
For a more controlled reheating, use a double boiler. Place the soup in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the soup is heated through. This gentle method helps maintain the delicate balance of flavors and textures, especially the fresh ginger and garlic.
If you have an instant pot, use the sauté function. Pour the soup into the pot and set it to the sauté setting on low. Stir occasionally until the soup is warmed to your liking. This method is efficient and helps retain the vibrant flavors of the vegetable broth and lime.
To add a fresh twist, reheat the soup on the stovetop and then add a handful of fresh spinach and a squeeze of lime just before serving. This will revive the bright, fresh flavors and add a burst of color to your bowl.
Essential Tools for This Recipe
Pot: Used to heat the olive oil and cook the soup ingredients.
Wooden spoon: Ideal for stirring the ingredients as they cook.
Knife: Essential for chopping the onion and julienning the carrot.
Cutting board: Provides a safe surface for chopping and preparing vegetables.
Garlic press: Handy for mincing the garlic cloves quickly.
Grater: Used to grate the fresh ginger.
Measuring spoons: Necessary for measuring out the olive oil, turmeric, and miso paste.
Measuring cup: Used to measure the vegetable broth.
Tongs: Useful for handling the rice noodles and mixing the soup.
Ladle: Perfect for serving the soup into bowls.
Bowls: For serving the finished soup.
Lime squeezer: Optional, but helpful for squeezing lime wedges over the soup.
How to Save Time on Making This Recipe
Prep ingredients in advance: Chop the onion, mince the garlic, and grate the ginger ahead of time to streamline the cooking process.
Use pre-cut vegetables: Purchase pre-julienned carrots and pre-washed spinach to save time on preparation.
Quick-cook noodles: Opt for rice noodles that cook in just a few minutes to reduce overall cooking time.
Batch cook broth: Make a large batch of vegetable broth and freeze portions for quick use in future recipes.
Instant miso paste: Use instant miso paste that dissolves quickly to save time on stirring.
Golden Turmeric Miso Noodle Soup Recipe
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground turmeric
- 4 cups Vegetable broth
- 2 tablespoon Miso paste
- 200 g Rice noodles
- 1 cup Spinach
- 1 Carrot, julienned
- 1 Lime, cut into wedges
- to taste Salt and pepper
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion, cook until translucent.
- Add garlic and ginger, cook for another minute.
- Stir in ground turmeric, cook for 30 seconds.
- Add vegetable broth, bring to a boil.
- Reduce heat, add miso paste, stir well.
- Add rice noodles, cook until tender.
- Stir in spinach and carrot, cook until wilted.
- Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
Nutritional Value
Keywords
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