Healing Ginger Garlic Broth with Rice Noodles Recipe

Introduction

This healing ginger garlic broth with rice noodles is a comforting and nourishing dish perfect for soothing your body and soul. Packed with fresh vegetables, warming spices, and vibrant greens, it’s easy to make and wonderfully satisfying.

Ingredients

• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 carrots, sliced thinly
• 2 celery stalks, sliced
• 1 teaspoon turmeric powder
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon apple cider vinegar
• 6 ounces rice noodles
• 2 cups spinach or kale
• Fresh cilantro for garnish
• Salt and pepper to taste
• Optional: Sliced green onions and chili flakes for serving

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Step 2: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Step 3: Add the sliced carrots and celery to the pot. Cook for about 4-5 minutes, stirring occasionally, until the vegetables are just tender.
4. Step 4: Add the vegetable broth, turmeric powder, soy sauce, and apple cider vinegar to the pot. Bring the mixture to a boil.
5. Step 5: Once boiling, reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
6. Step 6: While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.
7. Step 7: After the broth has simmered for 10 minutes, add the spinach or kale and let it cook for another 2-3 minutes until wilted.
8. Step 8: Taste the broth and season with salt and pepper as desired.
9. Step 9: To serve, place a portion of the cooked rice noodles in bowls and ladle the hot broth and vegetables over the top.
10. Step 10: Garnish with fresh cilantro, sliced green onions, and a sprinkle of chili flakes, if desired.

Tips & Variations

• For extra protein, add cooked chicken, tofu, or beans to the broth before serving.
• Substitute kale with Swiss chard or bok choy for a different leafy green flavor.
• If you prefer a spicier broth, add fresh sliced chili peppers or a dash of hot sauce while simmering.
• Use gluten-free tamari instead of soy sauce for a gluten-free version.
• For a richer flavor, toast the turmeric powder lightly in the oil before adding the broth.

Storage

Store leftover broth and vegetables in an airtight container in the refrigerator for up to 3 days. Keep rice noodles separate to prevent them from becoming mushy. Reheat the broth gently on the stove and add fresh noodles when serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this broth ahead of time?

Yes, the broth can be prepared a day in advance and stored in the refrigerator. Just reheat gently before adding fresh cooked noodles and greens.

What can I use if I don’t have rice noodles?

You can substitute rice noodles with other thin noodles such as vermicelli, soba, or even thin spaghetti, depending on your preference.

Healing Ginger Garlic Broth with Rice Noodles Recipe

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4.8 from 118 reviews

This Healing Ginger Garlic Broth with Rice Noodles is a soothing, nutrient-packed soup perfect for comforting the body and mind. Featuring a fragrant blend of ginger, garlic, turmeric, and fresh vegetables, this broth is both flavorful and nourishing. Paired with tender rice noodles and leafy greens, it makes a wholesome and light meal ideal for chilly days or when you need a gentle detox.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Broth and Vegetables

• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 carrots, sliced thinly
• 2 celery stalks, sliced
• 1 teaspoon turmeric powder
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Noodles and Greens

• 6 ounces rice noodles
• 2 cups spinach or kale

Garnishes (Optional)

• Fresh cilantro for garnish
• Sliced green onions
• Chili flakes

Instructions

1. Sauté the onion: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft.
2. Add garlic and ginger: Stir in the minced garlic and freshly grated ginger. Continue cooking for 1-2 minutes until the mixture is fragrant, being careful not to burn the garlic.
3. Cook vegetables: Add the thinly sliced carrots and celery to the pot. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are just tender but still retain some crunch.
4. Add broth and seasonings: Pour in the vegetable broth along with the turmeric powder, soy sauce (or tamari), and apple cider vinegar. Stir well to combine all the ingredients.
5. Simmer the broth: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 10 minutes to allow the flavors to meld together.
6. Prepare rice noodles: While the broth simmers, cook the rice noodles according to the package instructions, usually soaking in hot water or boiling briefly. Drain and set aside.
7. Add greens: After the broth has simmered, add the spinach or kale to the pot. Cook for an additional 2-3 minutes until the greens are wilted and tender.
8. Season the broth: Taste the broth and season with salt and pepper to your preference.
9. Assemble the soup: Divide the cooked rice noodles into serving bowls. Ladle the hot broth and vegetables over the noodles.
10. Garnish and serve: Top with fresh cilantro, sliced green onions, and a sprinkle of chili flakes if desired. Serve immediately for best flavor.

Notes

• For gluten-free option, use tamari instead of soy sauce.
• You can substitute spinach with kale or other leafy greens based on preference.
• Add a dash of chili flakes or fresh chili for a spicy kick.
• The broth can be made in advance and stored for up to 3 days in the refrigerator.
• To boost protein, add tofu or shredded chicken if you are not vegetarian.
• The turmeric powder adds anti-inflammatory benefits and a warm color to the broth.

Keywords: ginger garlic broth, healing soup, rice noodles, turmeric soup, vegan soup, gluten-free option, healthy broth, comforting soup