Healing Ginger Garlic Broth with Rice Noodles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season the broth: Taste the broth and season with salt and pepper to your preference.
- Assemble the soup: Divide the cooked rice noodles into serving bowls. Ladle the hot broth and vegetables over the noodles.
- 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
