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Golden Turmeric and Ginger Noodle Broth

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A vibrant and nourishing noodle broth infused with turmeric and ginger, topped with crispy tofu and fresh herbs for a wholesome meal.

Ingredients

Vegetables

  • 1 whole Onion, finely sliced
  • 2 whole Carrots, peeled and finely sliced
  • 1 whole Zucchini, courgette, trimmed and cut into half moons
  • 2 bunches Watercress, larger stalks removed
  • 2 cloves Garlic, minced
  • 1.5 tsp Turmeric
  • 1 Tbsp Wheat-Free Tamari
  • 2 tsp Ginger Juice
  • 3 tsp Lime Juice
  • 2 tsp Brown Rice Syrup (optional)
  • 600 ml Vegetable Stock
  • 1.5 Tbsp Coconut Cream or oat cream
  • 2 bunches Rice Noodles or udon noodles
  • 1.5 Tbsp Extra Virgin Olive Oil
  • 2 tsp Wheat-Free Tamari
  • 2 tsp Rice Vinegar or lime juice
  • 1.5 Tbsp Brown Rice Syrup or maple syrup
  • 1.5 Tbsp Arrowroot Powder or corn flour
  • 200 grams Tofu, firm pressed, to serve
  • 1 bunch Cilantro, fresh coriander
  • 1 Tbsp Sesame Seeds
  • 1 whole Spring Onion, trimmed and finely sliced (optional)

Instructions 

  • Fry sliced onion and carrots in 1 tbsp oil for 6-7 minutes, stirring.
  • Add garlic, turmeric, and courgette; cook for 2 minutes. Pour in stock and ginger juice, bring to boil, then simmer 5 minutes.
  • Stir in tamari, lime juice, then slowly add oat or coconut cream. Add noodles and watercress, cook 1 minute.
  • Mix olive oil, vinegar, syrup, and tamari; toss tofu in mixture, then coat with arrowroot. Fry until golden on both sides.
  • Serve broth and noodles in bowls, topped with crispy tofu, cilantro, sesame seeds, and sliced spring onion.

Notes

For extra flavor, add a squeeze of lime or a dash of chili flakes.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: fusion
Keyword: Ginger, noodles, turmeric