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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.
Whats the red specs pieces in the soup? there’s no such ingredient stated in your recipe.
Hi Bob! The red specs are from the red pepper.
So good! I added mushrooms too, & kale. I loved it! Better than any recent tofu soups or hot pots I’ve made. Gave it to neighbors resting with Covid and they loved it too. Thank you.
yummy, how nice of you
Excellent soup! Very easy to make. I prefer ‘less sweet’ taste so I substituted Ume Plum Vinegar (from Eden Select) for the sugar. I added thinly sliced mushrooms. Very delicious.
thanks for stopping by.
Delicious!
I’ve made this twice now, after having just landed on it from google. it’s delish!
Awesome
This is quite good, considering how easy and simple it was to make. I used some veggie stock instead of water and added celery, chard and mushrooms. Cannot imagine it without the chile pepper – to me, that made the soup. I will definitely make this again. My only questions as I ran through this — You didn’t specify the kind of tofu — I had firm instead of extra firm, and it would have been better added a little later in the cooking process because it didn’t hold together or perhaps it was just the wrong kind. Also not sure whether I was supposed to bleed the water out of it first.
Marked it only 4 stars because I was looking for some additional flavor in there, although not sure what – a fish sauce perhaps or mirin instead of sugar, a little nori? I’m not skilled enough to say. The soy was not quite enough.
Firm works fine unless it’s too easily crumbly. No need to drain the water. It’s probably personal preference as the ginger garlic added a lot of flavor that I wanted in the soup.
Hi Richa, I was thinking of adding noodles to this soup. Do you think it would be interesting to add them towards the end or should I boil them separately? Thank you! Ps. Love your recipes!
depends on the noodles. if they are quick cooking thn add with the tofu
I was visiting my son when my daughter-in-law made this soup because my son had come down with some kind of a viral infection. The whole family ate it and we loved it, even the children who are only four and a half! I shared it with my other son as they were sick. they also used it and everyone loved it, except the two-year-old – she is a bit young! I am getting the ingredients together now and intending on making it. Can’t wait! Thank you so much!
hope everyone is feeling better!
Hi Richa,
Can this soup be frozen and reheated?
yes
Tasty! I had some fresh tumeric from the farmer’s market and was looking for a soup. It was easy to modify according to what i had on hand. Also, a good hangover soup. 🙂
great!