This post contains affiliate links. Please see our disclosure policy.
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.
I just made this recipe, and oh my goodness! It’s so delicious. This soup is so easy and quick to make. This was absolutely perfect for me, especially after school. My mother loved it, too! Thanks for the recipe!
awesome!
Just found this recipe, it looks good. Question: wondering if it’s kid friendly regarding the spice level – probably not, huh?
reduce or omit the hot green chili and add black pepper to preference.
Hi Richa. I’m home with the beginnings of a cold and your soup was perfect! I made some changes based on what I had on hand: (1) I added 1/2 cup of shredded purple cabbage, kale, and cilantro, (2) I fried the cubed tofu stovetop before adding it to the soup to make it a little firmer, and (3) I used brown miso from some instant miso soup packets I had and it still tasted good! Thanks for the great recipes!
Richa, this soup is fabulous! I made a double batch and added finely sliced baby bok choy to it. So delicious, warming and comforting. Thank you!
awesome
I will be making this today, to combat the bug that decided to give me a sore throat!!! The only change I’ll be making is, I will be using frozen tofu (which has been thawed and then squeezed, to remove the extra water), which I like for its texture, which is firmer and more chewy. I can’t wait to be sitting down to try this healing elixer of a soup!!!
What are the benefits of miso? I know it’s cultured so it’s probiotic-rich, but doesn’t adding it to the hot soup neutralize the probiotic bacteria? Otherwise it’s there for the salty, umami flavor I’d imagine? I got your Indian Kitchen cookbook for Christmas and I am so excited to dig in! Thanks for the great content.
Both for flavor and probiotic. You can mix it in a bit later when the soup is warm hot rather than boiling hot. Or you an add more just when you serve. Depends on your preference.
I made mine very simply. 6 cups of water and 2 tbsp of miso paste. Before consuming I grated ginger and garlic and added turmeric and green onions. Such a simple delicious soup! I love that you can keep it simple or make it as complicated as you want. Thanks for sharing!
Richa thanks so much for this flavorful and easy recipe!! Worth making over and over! I didn’t have chili and used jalapeño instead. And added cilantro for garnish at the end!
Love this, thank you!
Just made your soup for brunch/lunch and it’s so good. I added collards because I needed them, and it’s the first time I’ve used coconut amino’s. They’re great. Trying to send you a picture but I haven’t figured out how to do it.
Thanks so much for sharing your recipes. I love them
Awesome! you can post it to the facebook page or if you have instagram, post on yours and tag me.
I did post it to Facebook with pic, hope it posted
i saw it. Thanks! looks great.