May 18, 2019

Serves: 4

Time: 30 minutes


This soup is absolutely packed full of nourishment for the body especially in the change of season. Its light enough to enjoy in the summer, and nurturing enough for the body in the winter months. And perfect for the months in between.  





  • 6 cups water

  • 1 strip of kombu, rinsed

  • 3 spring onions, chopped

  • 1 large carrot, thinly sliced

  • 2 tablespoons grated ginger

  • 2 garlic cloves, minced

  • ¼ cup white miso paste

  • 1 teaspoon Golden grind turmeric blend

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoons lime juice

  • ½ tablespoon coconut oil

  • 1 tablespoon tamari

  • 2 teaspoons sriracha hot sauce

  • 300g tofoo, cubed and pan fried

  • Zucchini noodles (1 zucchini spiralled)

  • 2 baby bok choy, sliced

  • ¼ teaspoon sea salt

  • Fresh mint or coriander, optional for serving

  • Pinch of red pepper flakes, optional

  • ¼ cup Coconut cream (optional as a Laksa-esk version)


  1. In a medium pot, combine the water and the kombu. Simmer gently, without boiling, for 10 minutes. Remove the kombu.

  2. Add the spring onions, carrots, ginger, and garlic and simmer until the carrots are soft, about 15 minutes.

  3. 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 Golden grind turmeric blend, black pepper, lemon and lime juice, coconut oil, tamari, sriracha, noodles or zucchini noodles, and bok choy. Simmer for 10 minutes. Whilst simmering, pan fry tofu and add just before garnishing!

  4. If you want a slightly more rich


    version, you can add the coconut cream. This makes the soup into a similar style to Laksa- yet a little lighter. But the creamy hues are there! Season to taste with ¼ teaspoon sea salt, if desired, and serve with fresh herbs and finely sliced chilli!










Share on Facebook
Share on Twitter
Please reload