Connect with us

Vegetarian Recipes

Golden Turmeric Noodle Miso Soup

https://www.loveandlemons.com/golden-turmeric-noodle-miso-soup/


Golden Turmeric Noodle Miso Soup


The thing that no one talks about in food blogging is that you develop some really weird eating patterns. The question of the day isn’t “what am I having for breakfast or lunch,” it’s “what are we working on and can it be considered a meal?”

In December, testing cookie recipes every day was a bit of a sugar rush. After that, balance was restored while testing/creating this healthy nourishing veggie noodle miso soup recipe. I think I ate this soup four times in a row last week – so what you’re looking at is my unintentional soup cleanse. Now, I don’t “cleanse” for health purposes, but I did really enjoy eating this soup over and over again :).


Golden Turmeric Noodle Miso Soup


This soup is bright in color and in flavor. If you’re trying to eat lighter in the new year – but still want to eat something delicious – give this soup a try! Its brothy base is a simple dashi stock, the nourishing base of many soups in Japanese cooking. Make the dashi by gentling simmering kombu in water. Then, whisk in the miso paste to thicken the broth and give it much of its flavor (don’t skip it here!). Be careful to keep your soup at a low simmer after the miso is added, as high heat can destroy the healthy enzymes in miso.

I round this soup out with scallions, ginger, turmeric, carrots, and bok choy, and I add tofu for extra protein. Instead of filling the soup with lots and lots of noodles, I used half rice noodles and half zucchini noodles. This way, you still get that satisfying feeling that comes with eating a bowl of noodles. The soup is finished with a pop of lemon & lime and a bit of sriracha. It’s like a healthy veggie hot and sour soup. It’s a little punchy, a little earthy, and a little spicy. I hope you enjoy!

Golden Turmeric Noodle Miso Soup

Author: Jeanine Donofrio

Recipe type: Soup

  • 6 cups water
  • 1 strip of kombu, rinsed
  • 3 scallions, chopped
  • 1 large carrot, thinly sliced
  • 2 tablespoons grated ginger
  • 2 garlic cloves, minced
  • ¼ cup white miso paste
  • ½ teaspoon ground turmeric
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • ½ tablespoon coconut oil
  • 1 tablespoon tamari
  • 2 teaspoons sriracha
  • 7 ounces tofu, cubed
  • 2.5 ounces rice noodles noodles, and/or zucchini noodles (1 small zucchini)
  • 2 baby bok choy, stalks thinly sliced, leaves torn
  • ¼ teaspoon sea salt, optional
  • Fresh mint or cilantro, optional for serving
  • Pinch of red pepper flakes, optional
  1. In a medium pot, combine the water and the kombu. Simmer gently, without boiling, for 10 minutes. Remove the kombu. Add the scallions, carrots, ginger, and garlic and simmer until the carrots are soft, about 20 minutes.
  2. Scoop ½ cup of the hot broth into a small bowl with the miso paste. Stir until combined and return it to the soup pot. Add the turmeric, black pepper, lemon and lime juice, coconut oil, tamari, sriracha, tofu, noodles, and bok choy. Simmer for 10 minutes. Season to taste with ¼ teaspoon sea salt, if desired, and serve with fresh herbs, if desired.

3.4.3177

 

Continue Reading
Advertisement

Vegetarian Recipes

Easy Enchilada Sauce

Enchilada sauce is one of my very favorite things, ever. I love when it soaks into tortillas while baking and makes everything all tangy, spicy, and good. Mmmmm. 🤤 But when the selection at my local grocery store was less than impressive, I decided it was high time to try making some myself. This Easy Red Enchilada Sauce is a total game-changer, and now I can never go back to store-bought. It has ten times more flavor than anything I’ve ever had from a can and literally takes minutes to make. It’s a total winner.

red enchilada sauce dripping from a wooden spoon into a glass jar.

“INCREDIBLE! Super easy, made with common pantry staples, and way tastier than store bought.”

Sarah

Easy Enchilada Sauce Recipe

This EASY enchilada sauce is not an authentic recipe made with dried chile peppers that you’ll find in Texas or Mexico, but it’s a quick and easy version that anyone can whip up in their kitchen using basic pantry staples. But I promise, once you taste it, you won’t regret the shortcuts. It’s still bursting with flavor, and you’ll want to pour it over everything. However, if you want a made-from-scratch sauce with dried chiles in the mix, check out this Authentic Enchilada Sauce recipe from Isabel Eats.

close up of enchilada sauce dripping off a wooden spoon into a jar.

Print
Add to Collection

Easy Red Enchilada Sauce

It only takes 10 minutes to make this super easy red enchilada sauce that is bursting with flavor.
Course Sauce
Cuisine Mexican, Southwest
Total Cost $1.32 recipe
Cook Time 10 minutes
Total Time 10 minutes
Servings 8 ¼ cup each
Calories 53kcal

Ingredients

  • 2 Tbsp cooking oil $0.08
  • 2 Tbsp all-purpose flour $0.02
  • 2 Tbsp chili powder $0.60
  • 2 cups water $0.00
  • 3 oz. tomato paste $0.47
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 3/4 tsp salt or pepper to taste, $0.03

Instructions

  • Add the cooking oil, flour, and chili powder to a sauce pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
  • After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
  • Starting with a 1/2 teaspoon, add salt to taste. I used about 3/4 teaspoon total. The sauce is now ready to use!

See how we calculate recipe costs here.

Video





Notes

*The water can be replaced with either vegetable broth or chicken broth for more depth, just be sure to reduce the salt added at the end to compensate.

A Note on the Spice Level

The “chili powder” listed in this recipe is a store-bought mix of spices used to season chili. It is not straight chile powder, or pure ground chile peppers, which can be extremely spicy. The brand of chili powder I use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. The heat level of this recipe, using McCormick’s chili powder, is medium spicy, like a medium salsa.

Nutrition

Serving: 0.25Cup | Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Sodium: 338mg | Fiber: 1g

How to Make Enchilada Sauce Step-By-Step Photos

chili powder, flour, and oil in a sauce pot.
Toast the flour: Start by adding 2 Tbsp flour, 2 Tbsp chili powder, and 2 Tbsp oil to a pot. I use McCormick’s chili powder, which is not spicy, just flavorful, so don’t be frightened by the large quantity in the recipe. All of the heat comes from the cayenne pepper.

boiling chili powder and roux in a sauce pot with a whisk.
Whisk these ingredients together and allow them to come up to a bubble over medium heat, whisking the whole time. Whisk and cook for one minute. This will toast the flour and chili powder, adding to the flavor depth and making sure that the flour doesn’t taste like paste.

water being poured into the pot with tomato paste and spices.
Add the wet ingredients: After one minute, add 3oz. tomato paste, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne, and whisk in 2 cups water (or broth).

Simmered enchilada sauce in the sauce pot.

Simmer: Let the sauce come up to a simmer and it will begin to thicken. Taste the sauce and add salt to your liking. Start with about 1/2 teaspoon and add more if needed. The salt will really help bring out the flavors. If you’re using broth in place of water, you might not need to add any at all.

close up of enchilada sauce dripping off a wooden spoon into a jar.

And now you’re good to go! Drizzle this thick and flavorful enchilada sauce over all of your favorite foods and enjoy!

side view of a jar of enchilada sauce with a spoon.

How to Use Enchilada Sauce

Of course, the main thing you can make with this sauce is enchiladas! (Chicken enchiladas are a favorite). But I’m here to tell you that’s not the only thing you can make. Here are some other great ways I like to use my red enchilada sauce:

  • as a simmer sauce for meat (in a slow cooker or skillet)
  • as a rich sauce to smother burritos
  • combined with eggs and fried tortillas for Migas
  • combined with sour cream to make a creamy and spicy dip
  • as a replacement for taco sauce
  • a soup base (chicken enchilada soup or 30 minute posole)
  • to sauce up casseroles like Mexican lasagna, enchilada casserole, or taco stuffed shells

How to Store

Keep any leftovers in an airtight container in the fridge for up to 3-4 days, or portion out and freeze for up to 3 months. Let the sauce thaw overnight in the fridge (or, if you forget to set it out, run the freezer bag/container under hot water until it thaws!) Use it as directed in your chosen recipe.

Our Enchilada Sauce recipe was originally published 8/4/12. It was retested, reworked, and republished to be better than ever 4/25/25.

The post Easy Enchilada Sauce appeared first on Budget Bytes.

Continue Reading

Trending