Ginger Turmeric Coconut Broth Bowl

Mira Weiner
Aug 23
3 min read

A golden healing broth packed with plant protein, mushrooms and vibrant greens!

I have teamed up with Prime Self this winter – I truly align with their ethos in optimising mind and body naturally, using science backed formulations and premium-grade nature inspired ingredients. Food is medicine and what we nourish our bodies with has the power to heal. This turmeric and ginger broth bowl is my go to comfort, nourishment and immune support during the colder seasons plus every ingredient packs a healing punch 💪

We are starting with a rich, golden turmeric and ginger broth – anti-inflammatory, anti-microbial, and incredibly soothing for your gut and respiratory system. The powerhouse ingredient in turmeric is curcumin and it absorbs into the body so much more with the help of piperine, which is found in black pepper 🧡

Immune loving mushrooms and green veg helps strengthen your immune response. Slurp worthy noodles of choice for energy, and protein packed tofu to nourish and satisfy - plant-based fuel that’s easy on digestion 🌱

To elevate my winter wellness ritual, I take PrimeSelf’s BioShield – the ultimate immune support blend. Powered with chaga for it’s antioxidant and antiviral powers, echinacea for immune activation, L-lysine and N-acetyl cysteine to protect cells and respiratory health, and black pepper for enhanced absorption ✨

Because wellness isn’t just about what you eat, it’s what you absorb, how you feel and how you show up every day 🤍

Ingredients for the broth

1 litre vegetable stock
1 can (400ml) coconut milk
1 red onion, finely sliced
2 garlic cloves, minced
1-2 tbsp freshly grated ginger
1 tsp ground turmeric (or 1-inch fresh turmeric grated)
Black pepper, to taste
Pink Himalayan salt, to taste

Ingredients the Teriyaki Tofu

1 block firm tofu (350g), cubed
1 tbsp sesame oil
1 tbsp tamari (or soy sauce)
Juice of 1/2 lime or 1/2 lemon
1 tbsp honey or maple syrup
1/2 tsp smoked paprika

Ingredients for the Toppings:

Olive oil for cooking
Black agrlic salt (or garlic powder and sea salt) to season
A mixed pack of shittake and king oyser mushrooms (400g)
1 pack broccolini, sliced lengthways and steamed (200g)
1 pack of bok choi, sliced lengthways and steamed (200g)
Noodles of choice (soba, rice, ramen etc)

Garnish:

Spring onions, finely sliced

Fresh coriander, chopped

Bagel seasoning (for crunch!)

Chilli salt

Extra lime wedges

Method

Make the Broth:
o   In a medium pot, heat a little olive oil and sauté red onion until soft.
o   Add garlic, ginger, turmeric, and a pinch of black pepper. Cook for 1–2 minutes until fragrant.
o   Pour in the vegetable stock and bring to a gentle simmer.
o   Stir in the coconut milk and simmer on low for 10–15 minutes to let the flavours deepen. Adjust seasoning as needed.
Make the Teriyaki Tofu:
o   Preheat your air fryer to 200°C.
o   In a bowl, toss cubed tofu with sesame oil, tamari, lime/lemon juice, honey/maple, and smoked paprika.
o   Let marinate for at least 10 minutes or even better overnight, then air fry for 15–18 minutes or until golden and crispy. Shake halfway through.
Prepare the Mushrooms:
o Make sure your pan is hot! Slice mushrooms and sauté in olive oil over medium-high heat until golden. Season with black garlic salt and set aside.
Steam Your Greens:
o Steam broccolini and bok choy until just tender but still vibrant and crisp. Set aside.
Cook the Noodles:
o Prepare your noodles according to package instructions. Drain and set aside.
Assemble the Bowl:
o   In a deep bowl, layer noodles, steamed greens, sautéed mushrooms, and crispy tofu.
o   Ladle the warm ginger turmeric coconut broth over the top.
o   Finish with spring onions, fresh coriander, chilli salt, bagel seasoning, and a squeeze of lime juice. Enjoy!