Ginger turmeric noodles soup

Ginger Turmeric Noodles Soup

A comforting, anti‑inflammatory noodle soup bursting with warm ginger and turmeric, packed with colorful veggies and wholesome noodles.

Ingredients

• 200g whole wheat or buckwheat noodles
• 4 cups vegetable broth
• 1 cup diced carrots
• 1 cup sliced bell pepper
• 1 cup chopped cauliflower
• 1 cup sliced mushrooms
• 1 tbsp grated fresh ginger
• 1 tsp grated fresh turmeric
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 2 tbsp soy sauce or tamari
• 1 tsp sesame oil
• Salt & pepper to taste
• Fresh cilantro or green onions for garnish

Instructions

1. Heat sesame oil in a large pot over medium heat. Add grated ginger, turmeric, and minced garlic; sauté until fragrant, about 1–2 minutes.
2. Pour in the vegetable broth and add carrots, bell pepper, cauliflower, and mushrooms. Bring to a gentle boil and simmer for 5 minutes.
3. Add the noodles and cook until they are tender, about 3–4 minutes.
4. Stir in soy sauce or tamari and lemon juice. Season with salt and pepper.
5. Remove from heat, ladle into bowls, and garnish with chopped cilantro or green onions.

Health Tip

Turmeric and ginger are powerful anti‑inflammatory spices. Pairing them with fiber‑rich noodles and nutrient‑dense veggies supports digestion, boosts immunity, and helps your body fend off oxidative stress.