Ingredients (Serves 4)

  • For the Broth:
    • 6 cups vegetable broth (low-sodium preferred)
    • 1 tablespoon olive oil or sesame oil
    • 1 medium onion, finely chopped
    • 4-5 garlic cloves, minced
    • 2-inch piece of fresh ginger, peeled and grated (about 2 tablespoons)
    • 1 tablespoon miso paste (white or yellow, optional for umami flavor)
    • 1 tablespoon tamari or soy sauce (low-sodium)
    • 1 teaspoon turmeric powder (or 1-inch piece fresh turmeric, grated)
    • 1/2 teaspoon red chili flakes (adjust to taste)
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon maple syrup or honey (optional, for balance)
    • Salt and black pepper to taste
  • For the Soup:
    • 8 oz rice noodles (or soba noodles)
    • 2 cups sliced shiitake or cremini mushrooms
    • 2 cups baby spinach or kale, roughly chopped
    • 1 medium carrot, julienned or thinly sliced
    • 1 small zucchini, spiralized or thinly sliced
    • 1 cup broccoli florets
    • 1/2 cup chopped green onions (for garnish)
    • 1/4 cup fresh cilantro or parsley, chopped (for garnish)
    • 1 tablespoon toasted sesame seeds (optional, for garnish)
    • 1-2 teaspoons chili oil or sriracha (optional, for heat)

Equipment

  • Large pot
  • Cutting board and knife
  • Grater or microplane (for ginger and turmeric)
  • Measuring cups and spoons
  • Wooden spoon or spatula

Instructions

  1. Prepare the Noodles:
    • Cook the rice noodles according to package instructions (usually 4-6 minutes in boiling water). Drain, rinse with cold water to prevent sticking, and set aside.
  2. Sauté Aromatics:
    • Heat olive oil or sesame oil in a large pot over medium heat.
    • Add chopped onion and sauté for 3-4 minutes until translucent.
    • Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
  3. Build the Broth:
    • Add vegetable broth, miso paste, tamari, turmeric, and red chili flakes to the pot. Stir well to dissolve the miso paste.
    • Bring the mixture to a gentle boil, then reduce to a simmer. Let it simmer for 10 minutes to allow flavors to meld.
    • Add lemon juice and maple syrup (if using). Taste and adjust seasoning with salt and black pepper.
  4. Add Vegetables:
    • Add mushrooms, carrots, and broccoli to the broth. Simmer for 5-7 minutes until vegetables are tender but still vibrant.
    • Stir in zucchini and spinach (or kale), cooking for an additional 1-2 minutes until greens are wilted.
  5. Assemble the Soup:
    • Divide the cooked noodles into four serving bowls.
    • Ladle the hot broth and vegetables over the noodles, ensuring an even distribution of veggies.
  6. Garnish and Serve:
    • Top each bowl with green onions, cilantro or parsley, and toasted sesame seeds.
    • Drizzle with chili oil or sriracha for a spicy kick, if desired.
    • Serve immediately with extra lemon wedges on the side for a fresh zing.

Nutritional Benefits

  • Ginger: Anti-inflammatory and aids digestion.
  • Garlic: Boosts immunity and supports detoxification.
  • Turmeric: Contains curcumin, known for its antioxidant properties.
  • Leafy Greens and Veggies: Provide fiber, vitamins, and minerals for a nutrient-packed meal.
  • Miso and Tamari: Add gut-friendly probiotics and savory depth.

Tips

  • Storage: Store leftover broth and noodles separately in airtight containers in the fridge for up to 3 days. Reheat broth gently and combine with noodles before serving.
  • Customization: Add protein like tofu, shredded chicken, or a poached egg for extra heartiness.
  • Make it Quick: Use pre-sliced vegetables or frozen broccoli to save prep time.
  • Spice Level: Adjust chili flakes or chili oil to your preference for heat.

Enjoy this warming, detoxifying soup as a light meal or a rejuvenating reset!