Turmeric Miso Soup is a warm, bright broth that feels good and tastes clean.
Turmeric Miso Soup introduction
Turmeric Miso Soup is simple, healthy, and quick to make at home.
If you enjoy savory broths with a twist, try the caramelized onion white bean chicken soup for another cozy option.
Why make Turmeric Miso Soup
Turmeric Miso Soup brings warmth and gentle spice in every spoon.
It is full of flavor, plant protein from tofu, and simple ingredients you likely have on hand.
How to make Turmeric Miso Soup
Turmeric Miso Soup cooks fast and uses few steps.
Follow the steps below and you will have a hot bowl in about 10 minutes.
For more simple soup ideas, see the chicken pearl couscous soup recipe.
Turmeric Miso Soup Ingredients
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 1 tablespoon turmeric
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 cup tofu, cubed
- 1 cup green onions, sliced
- 1 cup mushrooms, sliced
- Salt and pepper to taste
Turmeric Miso Soup Directions
- In a pot, heat the vegetable broth over medium heat.
- Add the turmeric, ginger, and garlic, stirring to combine.
- In a small bowl, dissolve the miso paste in a few tablespoons of warm broth and then add it to the pot.
- Add the tofu and mushrooms, simmering for about 5–7 minutes or until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions.
How to serve Turmeric Miso Soup
Serve Turmeric Miso Soup hot in bowls with sliced green onions on top.
Pair it with rice, a simple salad, or try a richer option like the creamy chicken poblano black bean soup when you want more substance.
How to store Turmeric Miso Soup
Cool the soup to room temperature before storing.
Keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid breaking the tofu.
Tips to make Turmeric Miso Soup
- Use low heat when adding miso so it keeps its flavor and beneficial enzymes.
- Taste before adding salt since miso is salty.
- Slice mushrooms thin so they cook quickly and evenly.
Variations for Turmeric Miso Soup
- Add spinach or bok choy in the last minute for extra greens.
- Swap tofu for shredded chicken for a non-vegetarian version.
- Stir in a squeeze of lemon or a dash of soy sauce for a different flavor balance.
Turmeric Miso Soup FAQs
Q: Can I use water instead of vegetable broth?
A: Yes. Water works, but broth adds more depth and flavor.
Q: Is Turmeric Miso Soup good for cold days?
A: Yes. The warm broth and turmeric make it comforting and soothing.
Q: Where can I buy miso paste or special ingredients?
A: Buy it here if you need to order online.
Turmeric Miso Soup
Ingredients
Broth and Base Ingredients
- 4 cups vegetable broth
- 2 tablespoons miso paste Dissolve in warm broth before adding to the pot.
- 1 tablespoon turmeric
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
Vegetables and Tofu
- 1 cup tofu, cubed Use firm tofu for best results.
- 1 cup green onions, sliced For garnish.
- 1 cup mushrooms, sliced Slice thin for even cooking.
- to taste Salt and pepper Taste before adding salt as miso is salty.
Instructions
Preparation
- In a pot, heat the vegetable broth over medium heat.
- Add the turmeric, ginger, and garlic, stirring to combine.
- In a small bowl, dissolve the miso paste in a few tablespoons of warm broth and then add it to the pot.
Cooking
- Add the tofu and mushrooms, simmering for about 5–7 minutes or until heated through.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with green onions.
