Turmeric Alphabet Noodle Soup Food

TURMERIC CHICKEN NOODLE SOUP

Steps:

• Finely chop onion (use the food processor to save time!), thinly slice celery and dice carrots.
• Measure spices and noodles. Pull out cooked chicken, broth and fresh thyme.
• Heat a large soup pot over medium high heat. Once hot add olive oil and then onion, celery, carrot, salt, turmeric and pepper. Saute 5 to 7 minutes, stirring frequently, until vegetables are starting to soften.
• Add broth, water, fresh thyme and bring to a boil.
• Once boiling, add uncooked egg noodles and cubed chicken. Cover, reduce heat to a low boil and cook for 25 to 30 minutes or until noodles are tender and most of the thyme leaves have fallen off the stalks.
• Use a tongs to remove the thyme sprigs (leaves should be mostly off) and discard. Remove from heat, adjust salt and pepper if necessary. Serve and Enjoy!

TURMERIC TOFU NOODLES

Steps:

• For the tofu croutons: Preheat the oven to 400 degrees F (200 degrees C).
• Place the tofu in a bowl and add the miso, sesame oil and turmeric. Gently mix to coat.
• Spread evenly onto a baking sheet and bake until they are firm and starting to crisp on the edges, about 20 minutes. Set aside.
• For the soup: Heat the sesame oil in a large high-sided sauté pan or wok and sauté the ginger, tamari, mushrooms and garlic until the flavors infuse and heat together, about 4 minutes (do not let them burn).
• Add the cilantro and bok choy and sauté until just wilted, 1 to 2 minutes.
• For the broth: Add the water and miso to a heatproof pitcher or liquid measuring cup and stir until dissolved.
• Add the noodles to the pan with the sautéed vegetables, then pour over the broth and gently mix it all together. Turn off the heat. Divide the soup between 4 bowls.
• For the topping: Top each bowl with a quarter of the baked tofu pieces. Then sprinkle over the cilantro, scallions, chiles if using, a drizzle of hot sauce and a squeeze of lime.
• Eat while it is nice and hot.