Veggie Ginger & Turmeric Noodle Soup

Name: Veggie Ginger & Turmeric Noodle Soup
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Button Mushrooms; Cashew Nuts; Coconut Milk; Edamame Beans; Fresh Ginger; Garlic Clove; Garlic Cloves; Green Leaves; Lemon Juice; Onion; Onions; Soba Noodles; Turmeric Blend; Vegetable Stock Sachet/s; Vegetable Stock Sachets

Earthy mushrooms and nutty cashews float on a golden, creamy liquid of coconut milk and a special turmeric blend, together with garlic & ginger. Hidden in this beautiful soup base are edamame beans, green spinach & silky onion. Every spoonful is a joy to savour, Chef!

Veggie Ginger & Turmeric Noodle Soup

with cashew nuts & coconut milk

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Cooking Spray
Seasoning (salt & pepper)
Water

Photo of Veggie Ginger & Turmeric Noodle Soup

Serves 1

SO-GOOD SOBA NOODLES
Boil the kettle. Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain and rinse in cold water.
NUTS ABOUT NUTS
Place the cashews in a pot (big enough for the soup) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
MMMUSHROOMS
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
AMAZING AROMAS
Return the pot to medium heat and lightly add cooking spray. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, the ginger, and the turmeric blend. Fry until fragrant, 1-2 minutes. Add the vegetable stock, 300ml [600ml]|#7DA0D7 of boiling water, and simmer for 8-10 minutes.
FINISHING TOUCHES
When the soup is done simmering, add the the coconut milk, the spinach, the edamame beans, the soba noodles, and seasoning. Simmer until the spinach is wilted, 1-2 mintes.
SOUP'S UP!
Bowl up the warm soup, and drizzle over the lemon juice (to taste). Scatter over the nuts, and the mushrooms. Tuck in.

Soba Noodles - 50g
Cashew Nuts - 5g
Button Mushrooms - 65g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Turmeric Blend - 5ml
Vegetable Stock Sachet/s - 1
Coconut Milk - 100ml
Green Leaves - 40g
Edamame Beans - 30g
Lemon Juice - 10ml

Download the Recipe

Serves 2

SO-GOOD SOBA NOODLES
Boil the kettle. Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain and rinse in cold water.
NUTS ABOUT NUTS
Place the cashews in a pot (big enough for the soup) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
MMMUSHROOMS
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
AMAZING AROMAS
Return the pot to medium heat and lightly add cooking spray. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, the ginger, and the turmeric blend. Fry until fragrant, 1-2 minutes. Add the vegetable stock, 300ml [600ml]|#7DA0D7 of boiling water, and simmer for 8-10 minutes.
FINISHING TOUCHES
When the soup is done simmering, add the the coconut milk, the spinach, the edamame beans, the soba noodles, and seasoning. Simmer until the spinach is wilted, 1-2 mintes.
SOUP'S UP!
Bowl up the warm soup, and drizzle over the lemon juice (to taste). Scatter over the nuts, and the mushrooms. Tuck in.

Soba Noodles - 100g
Cashew Nuts - 10g
Button Mushrooms - 125g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 40g
Turmeric Blend - 10ml
Vegetable Stock Sachet/s - 2
Coconut Milk - 200ml
Green Leaves - 80g
Edamame Beans - 60g
Lemon Juice - 20ml

Download the Recipe

Serves 3

SO-GOOD SOBA NOODLES
Boil the kettle. Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain and rinse in cold water.
NUTS ABOUT NUTS
Place the cashews in a pot (big enough for the soup) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
MMMUSHROOMS
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
AMAZING AROMAS
Return the pot to medium heat and lightly add cooking spray. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, the ginger, and the turmeric blend. Fry until fragrant, 1-2 minutes. Add the vegetable stock, 800ml [1.2L]|#7DA0D7 of boiling water, and simmer for 10-12 minutes.
FINISHING TOUCHES
When the soup is done simmering, add the the coconut milk, the spinach, the edamame beans, the soba noodles, and seasoning. Simmer until the spinach is wilted, 1-2 mintes.
SOUP'S UP!
Bowl up the warm soup, and drizzle over the lemon juice (to taste). Scatter over the nuts, and the mushrooms. Tuck in.

Soba Noodles - 150g
Cashew Nuts - 15g
Button Mushrooms - 190g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 60g
Turmeric Blend - 15ml
Vegetable Stock Sachets - 3
Coconut Milk - 300ml
Green Leaves - 120g
Edamame Beans - 90g
Lemon Juice - 30ml

Download the Recipe

Serves 4

SO-GOOD SOBA NOODLES
Boil the kettle. Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain and rinse in cold water.
NUTS ABOUT NUTS
Place the cashews in a pot (big enough for the soup) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
MMMUSHROOMS
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
AMAZING AROMAS
Return the pot to medium heat and lightly add cooking spray. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, the ginger, and the turmeric blend. Fry until fragrant, 1-2 minutes. Add the vegetable stock, 800ml [1.2L]|#7DA0D7 of boiling water, and simmer for 10-12 minutes.
FINISHING TOUCHES
When the soup is done simmering, add the the coconut milk, the spinach, the edamame beans, the soba noodles, and seasoning. Simmer until the spinach is wilted, 1-2 mintes.
SOUP'S UP!
Bowl up the warm soup, and drizzle over the lemon juice (to taste). Scatter over the nuts, and the mushrooms. Tuck in.

Soba Noodles - 200g
Cashew Nuts - 20g
Button Mushrooms - 250g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 80g
Turmeric Blend - 20ml
Vegetable Stock Sachets - 4
Coconut Milk - 400ml
Green Leaves - 160g
Edamame Beans - 120g
Lemon Juice - 40ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Veggie Ginger & Turmeric Noodle Soup?

The preparation time for Veggie Ginger & Turmeric Noodle Soup with cashew nuts & coconut milk is between 20 and 35 minutes.

What is the total time required to make Veggie Ginger & Turmeric Noodle Soup with cashew nuts & coconut milk?

The total time required to make Veggie Ginger & Turmeric Noodle Soup with cashew nuts & coconut milk is between 40 and 55 minutes.

How many servings does Veggie Ginger & Turmeric Noodle Soup provide?

4 servings

What are the main ingredients in Veggie Ginger & Turmeric Noodle Soup?

Button Mushrooms, Cashew Nuts, Coconut Milk, Edamame Beans, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Onion, Onions, Soba Noodles, Turmeric Blend, Vegetable Stock Sachet/s, Vegetable Stock Sachets

What is the nutritional information of Veggie Ginger & Turmeric Noodle Soup?

Calories: 490, Carbs: 66 grams, Fat: grams, Protein: 16.6 grams, Sugar: 9 grams, Salt: 1046.1 grams

How do I prepare Veggie Ginger & Turmeric Noodle Soup?

SO-GOOD SOBA NOODLES: Boil the kettle. Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain and rinse in cold water. AMAZING AROMAS: Return the pot to medium heat and lightly add cooking spray. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, the ginger, and the turmeric blend. Fry until fragrant, 1-2 minutes. Add the vegetable stock, 300ml [600ml]|#7DA0D7 of boiling water, and simmer for 8-10 minutes. SOUP'S UP!: Bowl up the warm soup, and drizzle over the lemon juice (to taste). Scatter over the nuts, and the mushrooms. Tuck in. FINISHING TOUCHES: When the soup is done simmering, add the the coconut milk, the spinach, the edamame beans, the soba noodles, and seasoning. Simmer until the spinach is wilted, 1-2 mintes. MMMUSHROOMS: Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. NUTS ABOUT NUTS: Place the cashews in a pot (big enough for the soup) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.