Fall

Turmeric-Miso Soup with Shiitakes, Turnips, and Soba Noodles

Photo by James Ransom
Author Notes

Miso is a great source of vitamins, amino acids, and antioxidants, and that's not to mention it has that great umami flavor that elevates just about anything it's paired with. The turmeric adds a sweet earthiness and its own anti-inflammatory and digestive properties. —Lindsey S. Love | Dolly and Oatmeal

Test Kitchen Notes

WHO: Lindsey S. Love | Dolly and Oatmeal is a food blogger and recipe developer from Brooklyn, NY.
WHAT: A restorative Japanese-inspired soup with an earthy kick.
HOW: Make a broth by boiling the mushrooms, turnips, and turmeric together, then add miso. Cook the soba noodles, then ladle the vegetables and broth over the top. Serve with chopped onions and microgreens.
WHY WE LOVE IT: This recipe is proof that the simplest ingredients can sometimes be the most satisfying. The combination of the hearty vegetables with the turmeric and miso provide an earthy flavor that complements the nutty buckwheat noodles. Add some extra turmeric if you prefer more spice, or do what we did and slurp this soup as is. —The Editors

  • Serves 4
Ingredients
  • 2 medium-sized turnips, cut into 1/2-inch cubes (about 8 ounces)
  • 4 ounces fresh shiitake mushrooms, stems removed and tops slivered
  • 1 inch fresh turmeric, peeled and grated (or 1 1/2 teaspoons dried ground turmeric)
  • 4 tablespoons mellow yellow miso paste (preferably non-GMO), plus more to taste
  • 1/2 pound soba noodles
  • 1/3 cup green onions, finely chopped, to serve
  • 1/3 cup microgreens, to serve
In This Recipe
Directions
  1. Place the turnips, mushrooms, and turmeric into a large soup pot, cover with 4 cups of water, and bring to a boil. Reduce heat and bring to a simmer, then cook for roughly 15 to 18 minutes, until turnips are tender, but still have a bit of a bite. Add the miso paste to a bowl, ladle 1 cup of broth from the soup pot into the bowl, and whisk until dissolved. Return mixture to soup pot, taste, and adjust by adding more miso directly to the broth, if need be.
  2. In a separate pot, bring roughly 3 quarts of water to boil, add soba noodles, and cook according to instructions on the package. Drain and rinse with cold water, use your fingers to separate noodles if need be.
  3. To serve, divide the noodles among soup bowls and ladle the vegetables and broth over the top. Finish with a sprinkling of sliced onions and microgreens.
  4. To store, combine leftover soup and noodles in a container with a fitted lid. To reheat, gently bring the soup to desired temperature; if heated too fast, on too high of a flame, miso can lose some of its nutritional integrity.

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Review
Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at dollyandoatmeal.com for additional recipes.