Turmeric Miso Soup With Ginger, Garlic and Tofu. Kick that cold with this soothing, anti inflammatory, brothy soup. Vegan Gluten-free Nut-free Recipe.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Soup
  • Cuisine: Gluten-free, Vegan

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

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.