Ready in 15 minutes! A simple, comforting, cold-fighting soup with garlic, ginger, turmeric, and coconut milk.
4medium cloves garlicminced
1/8teaspooncrushed red pepper flakesmore or less to taste
4cupslow-sodium vegetable broth
1/2cupfull-fat coconut milk
1tablespoonpeeled grated fresh ginger
3ouncessoba noodlesbroken into smaller pieces if desired (for gluten-free option, see note below)
1/4teaspoonkosher salt + more to taste
Sriracha sauceif desired
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.
Many soba noodle varieties are made with a mixture of buckwheat AND wheat, so if you're gluten-free, make sure your noodles are 100% buckwheat. You'll also likely want to check the label to ensure they're not manufactured on mixed equipment.