Vegetarian turmeric miso soup

As a noodle soup lover, I've been experimenting a fair bit with vegetarian stocks and soup broths. Frankly, few have hit that comforting spot the way chicken broth does. Or are overly complicated / time consuming to get the right layers of flavors. Plus store-bought vegetable stocks seem to be on the sweetish side. 

But this one has made it out top so far and is super easy to whip up fast yet warm & comforting to tuck into especially on a rainy day. A bit of a surprise too given the combination of spices and miso. Reminiscent of a light laksa broth. 

Vegetarian turmeric soup noodles

Ingredients:

1 pack brown rice vermicelli noodles (or any rice noodles to your preference)

Bean sprouts

spring onions - chopped

1 red onion - chopped finely

4-5 cloves garlic - smashed

1/2 inch ginger - cut into large pieces

2-3 red birds eye chillies - i prefer keeping them whole so its less fiery, but you can finely chop too

1 pack of mixed mushrooms (enoki, shimeji, eryngii)

1/2 tbsp ground roasted cumin 

1/2 tbsp turmeric powder

1/2 tbsp curry powder

1-1 1/2 tbsps white miso paste

1 cup vegetable stock (i used a shitake mushroom stock; add more if needed later)

1/2 cup coconut milk

1 cup water

Round tofu puffs - halved

Salt to taste

Lime

Method:

 

1. Soak vermicelli noodles in hot water and drain once soft. Leave aside. 

2. In soup pot, saute red onions, garlic, ginger, chilli, thicker mushroom stems and the white ends of the spring onions until it is fragrant and slightly caramelised. 

3. Add in ground cumin, turmeric, curry powder and stir. Add vegetable stock, miso paste and coconut milk. Bring to a boil. 

4. Add in mushrooms (and if needed water). 

5. Once mushrooms are cooked, add in tofu puffs (tofu pok). Turn off heat.

6. Assemble bowl with vermicelli and some bean sprouts. Ladle the hot soup over. 

7. Add a spritz of lime juice to the bowl and enjoy!