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
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.
*Miso tends to collect at the bottom if the soup sits too long, so stir it up once before serving.