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Turmeric Miso Zucchini Spirals Soup Recipe

Serves: 2-4
Prep Time: 5 minutes
25 MIN
Cook Time: 20 minutes


Turmeric Miso Zucchini Spirals Soup

  • 1 pkg. (340 g) Green Giant* frozen Veggie Spirals Zucchini
  • 2 cups (500 mL) Green Giant* frozen Valley Selections* Essentials Asian Mixed Vegetables
  • 2 baby bok choy, sliced into quarters
  • 1 cup (250 mL) soft tofu, cubed
  • 6 cups (1.4 L) water
  • ½ cup (125 mL) carrots, peeled and sliced
  • 2 tbsp. (30mL) fresh ginger, sliced
  • 2 tbsp. (30 mL) fresh turmeric, sliced
  • 1 clove garlic, sliced
  • 1 tbsp. (15 mL) fish sauce
  • 1 tbsp. (15 mL) low sodium soy sauce
  • 2 tbsp. (30 mL) lime juice
  • 1 tbsp. (15 mL) lemon juice
  • 2 tbsp. (30 mL) low sodium miso paste
  • Cilantro or mint for garnish
  • Hot sauce, optional


Place sliced ginger and turmeric into a small piece of cheese cloth and tie bag off.

In a large sauce pot add water, carrots, ginger, turmeric, garlic, fish sauce, soy sauce, lime juice, and lemon juice. Bring to a gentle boil and cook for 10 minutes.

Stir in miso paste, bok choy, tofu, and Asian mixed vegetables, cook for 5 minutes. Finally, add in zucchini spirals, cook for another 5 minutes.

Serve in large bowls. Garnish with cilantro or mint leaves. Serve with hot sauce.

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