Go Back
+ servings
Detox Turmeric Ginger Miso Soup - holycowvegan.net
Print Recipe
5 from 5 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
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Detox Soup, Miso Soup
Servings: 2 servings
Calories: 168kcal


  • 4 cups water
  • 2 4-inch pieces kombu
  • 4 tablespoon white miso
  • 1 teaspoon ginger (finely grated)
  • ½ teaspoon turmeric
  • 1 medium carrot (grated)
  • 7 oz firm tofu (cut into small cubes)
  • 2 tablespoon scallions (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 tablespoon 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.


Calories: 168kcal | Carbohydrates: 15g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 1320mg | Potassium: 203mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5186IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg