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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.

PREP TIME  : 10 mins
COOK TIME : 15 mins

TOTAL TIME: 25 mins

SERVING    : 2

·         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


1.  Heat oil in saucepan over medium heat. Add garlic, ginger and chile and cook until translucent. 4 mins.
2.   Add the carrots and peppers and cook for 3 minutes.
3. Add tofu and mix in. At this point you can also add in chopped veggies(chopped small) such broccoli.
4. Add water, 1/3 tsp black pepper and rest of the ingredients except miso and bring to a boil.
5. Simmer for 4 minutes. Then add the miso and mix in. Taste and adjust salt, sweet and tang(vinegar). Simmer for another few minutes.
6.  Garnish with scallions and black pepper.

Recipe Notes
If you like a thicker soup, mix 1 tsp cornstarch in 1/4 cup cool water and mix into the simmering soup.

To make soy-free: use more veggies and/or chickpeas, or mushrooms. Use coconut aminos instead of soy sauce, and chickpea miso instead of white miso.

Recipe from veganricha.com

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