If you’re trying to kick a cold, how about a piping hot bowl of Healing Coconut Turmeric Soba Noodle Soup? With garlic, ginger, and turmeric, this stuff is THE best soup for sickies.
When I created this recipe for Healing Soba Noodle Soup, I put all of the healing ingredients together I could think of. The antibacterial properties of garlic. Ginger’s clearing and warming goodness. Turmeric’s anti-inflammatory wonders.
I simmered it all along with hearty buckwheat soba noodles in a simple veggie broth and just a bit of creamy coconut milk.
I swear this unbelievably fast and simple soba noodle soup really does have magical cold-fighting properties. It’s a perfect vegan alternative to chicken noodle soup – I know I’m not the only one who craves chicken noodle soup, or something like it (but, you know, without chicken), when I’m sick.
It can also be gluten-free if you choose 100% buckwheat soba noodles (just check the label to be sure).
Oh, and speaking of soba noodles – I love love love the slightly nutty, chewy texture of buckwheat noodles. And not only are they delicious, they have a decent amount of protein. So when all I can really stomach is noodles and broth, my body’s still happy. Because protein!
So if you or your loved one is feeling sick: 1) Make this and 2) Feel better soon.
Healing Coconut Turmeric Soba Noodle Soup
Ingredients
- 2 teaspoons olive oil
- 4 medium cloves garlic (minced)
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon crushed red pepper flakes (more or less to taste)
- 4 cups low-sodium vegetable broth
- 1/2 cup full-fat coconut milk
- 1 tablespoon peeled grated fresh ginger
- 3 ounces soba noodles (broken into smaller pieces if desired (for gluten-free option, see note below))
- 1/4 teaspoon kosher salt + more to taste
- Sriracha sauce (if desired)
Instructions
- Set a medium soup pot over medium-low heat. When hot, add the olive oil. Add the garlic, turmeric, and crushed red pepper. Cook, stirring, for about 1 minute, until the garlic is just fragrant and softened. Add the broth, coconut milk, ginger, soba noodles, and 1/4 teaspoon salt.
- Increase heat to high. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for about 8 minutes, until the noodles are cooked through.
- Taste and add additional salt if desired. Scoop into bowls and top with a bit (or a lot) of Sriracha sauce if desired.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
Holy cow! This is one of the, of not *the* best meals I have eaten in, like forever. It’s so creamy, spicy, bursting with flavour with every slurp. You can literally start a food truck, and just sell this, and you will never run out of happy customers, salivating for more.
The fact that this contains all those beautifully, healthy spices, makes it a pretty guilt free, comfort food. And because none of the flavours overpower, but simply compliments, even the kids love it.
While the recipe states that the Sriracha is optional, you really need to add it. Come on, it Sriracha 🙂
Thank you Karen for this amazing recipe, we will be making it many, many more times.
It makes me so happy that you like it so much! I really love it too but the first couple of times I made it I had a cold. So I had to make it a few more times when I *wasn’t* congested just to be sure it really tasted as good as I thought it did. 😉 And I have to say I’m pretty pro-Sriracha too. 😀 Thank you!
Thank you so much ! I am so into turmeric and love to include it (almost) to every dish I prepare! It is still so foggy and cold out here and this is on my week end cooking list !
So sorry to hear you are under the weather. I hope you get well soon!
I am definitely going to try this soup the next time I get sick, though with a couple of substitutions and an addition. I’ll be subbing coconut oil for the olive oil and fresh turmeric for the dried; and adding a heaping tablespoon of white miso in at the end for all of the beneficial probiotics. Best wishes and thank you again for the recipe.
Yum, love the idea of adding miso. I’ll have to try that! Thanks so much! 😀
Karen! I LOVE all of the healing ingredients in this soup! But, girl, I hope I don’t have to wait until I am sick to eat this, because I am having it for dinner tonight! 😉
This soup is easy to make and quite tasty. Please note that the recipe instructions do not mention use of the olive oil. I assume you meant to include it in the first step with heating up the saucepan.
Thank you Ellie! I will fix the recipe.
Enjoyed the soup easy and tasty thanks
Where is that silverware and bowls from!? I love them!!!
The flatware is from Anthropologie, the bowls I think were from World Market? 🙂
I made this according to the recipe and it was delicious, but I wanted to get some veggies in there. So, with the leftovers, I added thinly sliced cabbage, julienned carrots, then reheated and served topped with chopped spinach, cilantro, and peanuts. It was terrific! This soup has so much flavour its a shame not to use it to spice up some vegetables.
Served with shredded chicken cooked in instapot with lemon, broth, and capers. My whole family loved it; instant favorite that I’ll make often.
Great ideas! I have a cold so my husband just whipped up a batch for me this weekend too. I need to try the IP next time!
Delicious! My husband even loves it, and he hates veggie-based soups. I will be making this again!
I’m so glad this was a winner for your family! 🙂 Thank you so much for the review.
Yum, love the idea of adding miso.This looks like the perfect, I make it often and it’s easy too and so tasty!