On cold winter days after a long walk, there is nothing more warming and soothing than a hot steaming bowl of soup with fresh veggies, noodles topped with a creamy soft-boiled egg for me like this ginger-turmeric soup bowl.
This soup is a feast for all senses. Just holding the bowl in your two hands feels so warm and comforting. Then just smelling the ginger-turmeric broth with its earthy and spicy aroma is mouth-watering.
Tasting the first spoon of the broth immediately warms you up from inside out. There is the spicy, lemony, slight sweetness of fresh ginger, the clear citrus-minty aroma of the lemon grass, the heat of red chili and the earthiness and slightly bitterness of the turmeric (it actually is not a root but a rhizome like ginger). The lime wedges add a hint of tartness. Adding protein and the noodles make the soup so satisfying and soothing.
But it is not only healthy, immune boosting and delicious, but it also pleases our eyes with all its colors. There is the uplifting yellow-orange from the carrots, the warm golden yolk in contrast to the crisp egg white, the lush green from the herbs. Well, and there is the clear deep yellow turmeric broth.
Just enjoy this ginger-turmeric soup bowl and add whatever greens you have on hand, experiment with different noodles.
Guten Appetit!
ginger-turmeric soup bowl
A hearty, healthy immune system boosting ginger-turmeric broth with noodles and soft boiled eggs, so nourishing and warming.
Ingredients
ginger-turmeric broth
- 2 Tbsp. oil I used grape seed oil
- 2 Tbsp (40g) fresh turmeric finely cut (use gloves when you are chopping turmeric) if you use powder use 1 Tsp.
- 2 Tbsp (50g) fresh ginger finely cut
- 2 cloves garlic finely cut
- 1 small red hot chili finely cut and seeds removed keep e few slices for garnish
- 1 stalk fresh lemon grass finely sliced if you can't get it fresh, use 1 Tbsp. dried lemon grass
- 4 C (1 liter) veggie stock (store-bought or home-made) I used my own veggie stock.
- 4 pcs dried shiitake mushrooms they add a wonderful umami flavor
- 1 Tsp. sea salt more to taste
add-in's for the soup
- 4 soft-boiled eggs (7 min boiled)
- or 400 g firm tofu cubed (either fresh or deep fired) vegan alternative
- 2 small carrots thinly sliced
- 1 C (about 1/4 head) white cabbage finely sliced or sub with baby spinach instead
- 8 oz. 200g noodles (udon/ramen) GF if needed
- 4 pcs brown cremini mushrooms
garnish
- 1/4 C green herbs of you choice (fennel, cilantro, parsley
- 4 wedges lime optional but delicious
- 1 stalk scallions thinly sliced optional
- 8 thin slices red hot chili
Instructions
ginger-turmeric broth
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In a medium pot, heat up ghee/coconut oil, add the finely chopped ginger, garlic, chili, lemon grass and fresh turmeric (if you are using turmeric powder add it after the sautéing and allow the spice to be gently toasted),
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On low heat sauté all spices and stir frequently until they have softened and release their fine aroma (about 5 minutes)
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Add the veggie stock and the dried shiitake mushrooms and let everything simmer gently for 40 minutes, season with salt (add more to taste)
add-in's for the soup
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While the broth is simmering, cook the noodles according to instructions on the package, drain and rinse with cold water and set aside.
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If you are using Tofu instead of the eggs or as an extra add-in, press water out of the tofu for about 10 minuts (I use this tofu-press) and cut it in cubes of about 1/2inches (2cm) length and set aside.
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Slice the carrots, cremini mushrooms and the cabbage/kale and set aside.
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In a small pot boil water, boil the eggs for about 7 minutes. In a medium bowl prepare an ice bath. After 7 minutes add the eggs into the ice bath to stop the boiling process. Peel the eggs and set aside.
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After 45 min strain the broth through a fine sieve into a bowl. Put the broth back in the pot and just briefly bring to a boil.
serving
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Heat up the bowls in the microwave oven (1 minute)
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Arrange the noodles, cabbage/spinach, carrots, and mushrooms (and/or tofu) into the bowls. Add the steaming hot broth, top with 1 egg (cut the eggs lengthwise in half) the scallions, thin chili slices and herbs on top. Serve!
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Guten Appetit!
Recipe Notes
Notes
You can vary the add-on's for the soup whatever you have in your fridge. I still had a rolled egg omelette in the fridge. So I made fine slices and added it into the bowl.
hi, i am magdalena and I'm so happy you are here to share my passion for mindful vegetarian cooking and a creative life.