Turmeric Miso Soup
A warm, bright broth that combines the flavors of turmeric and miso, perfect for a cozy meal.
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.
Notes
Cool soup to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat gently to avoid breaking the tofu.