Turmeric Miso Soup

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Portfolio | Oct, 15 2018

Turmeric Miso Soup

Healing Turmeric Miso Soup

Everything about this soup yells nutrient dense. It is a great soup to enjoy Fall, Winter, Spring, Summer, Lunch, or Dinner. It is especially good for the common cold, heart health, digestive health, breast health, and liver support. The turmeric and ginger add great flavors and have anti-inflammatory, antiviral, antibacterial, and anti-fungal properties.  Bon Appétit!

Serves 2-3


32 ounces Bone Broth or Vegetarian Broth
1 Cup Clean Water
1 tsp coconut oil
½ Cup Shallots or Onion, Chopped
4 Garlic Cloves, smashed then minced
2 tsp Turmeric Powder or Fresh Grated Turmeric
1 tbsp Fresh Ginger Root, Grated
1 tsp Coriander
1 tsp Cumin
2 tbsp Miso Paste
1 tsp Himalayan Salt
8 ounces Mushroom, Sliced (I used shiitake and Crimini)
2 Cups Baby Bok Choy, Chopped
Salt and Pepper to taste


1-package miracle noodles, cooked (see package instructions for directions)
Jalapenos, sliced
Green Onions, chopped


In a large saucepan over medium heat, heat the coconut oil and sauté the onions and garlic for about 5 minutes. Now add the spices; Turmeric, Ginger, Coriander, Cumin, Salt, and Pepper and mix. Next add in the broth, water, and miso paste. Make sure you break up the miso paste as it can clump together. Let the broth cook for about 10 minutes to absorb all the ingredients. Next, add the mushrooms and baby bok choy. Cook for another 5-7 minutes until the bok choy has softened.

Add your add-in and feel the energy this soup brings!

Did you know miracle noodles are grain-free, low carb, and are a great substitute for pasta?


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