Step 1

To a medium-sized soup pot, heat oil over medium heat. Once hot, add onion, garlic, and ginger and saute for 2-3 minutes, until fragrant.

Step 2

Add turmeric, salt, black pepper, and red pepper flakes (optional) and cook for 1 minute, until the spices are toasted.

Step 3

Add vegetable broth, soy sauce, miso paste, dried mushrooms, red peppers, and carrots. Stir and bring to a boil. Simmer over medium-low heat with a lid on for 20 minutes, or until the vegetables are soft.

Step 4

In the meantime, cook the noodles according to the packaging instruction. Drain well and drizzle sesame oil. Gently stir to coat.

Step 5

Once the soup is ready, remove it from the heat. Take out the mushrooms (they can be pretty hard to chew), and stir in the tahini, chopped parsley, and rice vinegar.

Step 6

Taste and adjust the flavor if needed- adding more salt or black pepper to taste.

Step 7

Serve into bowls, adding the noodles at the bottom and covering them with the soup. Optional to add a squeeze of lemon juice on top. Enjoy!