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green bowl with veggie noodle soup and soft boiled eggs

ginger-turmeric soup bowl

A hearty, healthy immune system boosting ginger-turmeric broth with noodles and soft boiled eggs, so nourishing and warming.

Course main course, soup, veggies
Cuisine Asian
Keyword ginger-turmeric soup bowl, soup bowl
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

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

  1. 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), 

  2. On low heat sauté all spices and stir frequently until they have softened and release their fine aroma (about 5 minutes)

  3. 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

  1. While the broth is simmering, cook the noodles according to instructions on the package, drain and rinse with cold water and set aside. 

  2. 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.

  3. Slice the carrots, cremini mushrooms and the cabbage/kale and set aside.

  4. 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.

  5. 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

  1. Heat up the bowls in the microwave oven (1 minute)

  2. 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!

  3. 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.