Turmeric Noodle Soup with Greens

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  • Total Time: 15 mins
  • Hands-on Time: 15 mins
  • Makes: 2 servings

And energizing noodle soup featuring garlicky kale along with fast-cooking soba noodles, and a delicious turmeric broth made with the Turmeric Twist Daily Blend.


  • 2 teaspoons coconut oil

    2 cloves garlic, minced

    2 cups shredded lacinato kale

    2 to 3 cups reconstituted Frontier Co-op Vegetable Broth Powder

    2 teaspoons Frontier Co-op Organic Turmeric Twist Daily Blend

    4 ounces soba noodles

    Frontier Co-op Crushed Red Chili Peppers


    1. In a saucepan, melt coconut oil over medium-low heat. Add garlic, cook for 1 minute, then stir in kale and cook for 1 minute more, just until kale starts wilting.
    2. Transfer to a bowl and set aside; return pot to heat. Add 2 cups vegetable broth and Turmeric Twist to pot. Whisk well, bring to a boil, then reduce to a simmer.
    3. Add soba noodles, cook until noodles are tender, then stir in wilted kale. If noodles absorb quite a bit of broth, add another ½ to 1 cup of broth as needed.
    4. Divide noodles into two bowls and ladle broth over noodles. Top with red chili flakes before serving.



    If you’re gluten-free, check to make sure you’re using 100% buckwheat flour soba noodles — or other gluten-free noodles. Most soba noodles are made with wheat flour, but there are noodles on the market that are made with 100% buckwheat flour or buckwheat and brown rice flour.

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