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Detox Turmeric Ginger Miso Soup - holycowvegan.net
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5 from 2 votes

Detox Turmeric Ginger Miso Soup

A cleansing, detoxifying turmeric ginger miso soup with tofu and carrots. Use dashi or vegetable stock as a base, although water is fine too.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Soup
Servings: 2 -4 servings


  • 4 cups water
  • 2 4- inch pieces of kombu
  • 4 tbsp mellow or white miso
  • 1 tsp finely grated ginger peel the ginger first
  • 1/2 tsp turmeric
  • 1 medium carrot grated
  • 1/2 oz block of firm tofu cut into small cubes, 6
  • 2 tbsp scallions or spring onions white and green parts finely chopped, or 2 finely chopped coriander leaves


  • Begin the dashi, if using, the previous day, by soaking the seaweed in the 4 cups of water overnight.
  • Next morning, heat the water with the dashi in it. When the water is about to come to a boil, remove the pieces of dashi with a pair of tongs. Set the stock aside.
  • In a medium saucepan, heat 1 tbsp of the dashi stock with the ginger, turmeric and carrots. Saute, stirring frequently, for a couple of minutes or until the stock has dried up.
  • Measure out a cup of the dashi stock and mix the miso paste in it until everything's well-dissolved. Set aside.
  • Pour the remaining dashi into the saucepan with the ginger, turmeric and carrots, stir, bring it to a boil, and let it cook for about eight minutes.
  • Add the tofu cubes and bring back to a boil.
  • Add the scallions or coriander leaves and turn off the heat.
  • Stir in the miso paste.
  • Serve hot.
  • *Miso tends to collect at the bottom if the soup sits too long, so stir it up once before serving.