Golden Turmeric Miso Soup

Ingredients

Put a medium pot of water on to boil to cook the soba noodles.
In a large pot, place the water and kombu on low heat. Let the kombu infuse for 20 minutes before raising the heat to medium and bringing to a low simmer. Remove the kombu with tongs and discard.
Add the carrot, ginger, and garlic to the simmering stock and cook for about 4-5 minutes. In a small bowl, stir the miso, turmeric, black pepper, red pepper flakes, rice vinegar, and tamari to make a paste, and whisk into the soup.
Add the broccoli and tofu and stir in gently, letting cook for 2 minutes until broccoli is tender. Cook the soba according to package directions, about 4 minutes. Divide soba evenly among four bowls and ladle soup over the noodles.

To make this soup gluten-free, choose wheat-free tamari and soba noodles made from 100% buckwheat.

420 calories, 10 g. fat, 0 mg. cholesterol, 1140 mg. sodium, 61 g. carbohydrate, 11 g. fiber, 31 g. protein