Healing Ginger Garlic Broth with Rice Noodles Recipe

Introduction

This Healing Ginger Garlic Broth with Rice Noodles is a soothing, flavorful soup perfect for chilly days or when you need a comforting boost. Bursting with fresh ginger, garlic, and warming spices, it’s a nourishing dish that’s both light and satisfying.

Ingredients

• 1 tablespoon oil (optional – see note for oil-free version)
• 2–3 bay leaves
• 5–6 garlic cloves, finely minced
• 1–2 inches fresh ginger root, grated
• 2 celery stalks, finely chopped
• 4 cups low-sodium vegetable broth
• 1 teaspoon turmeric powder
• 1/8 teaspoon ground black pepper
• Handful of fresh cilantro, chopped
• 1 tablespoon fresh lime or lemon juice
• Salt, to taste
• Red chili flakes or chili garlic sauce, to taste
• 1 onion, diced
• 2 cups mushrooms, quartered
• 4 baby bok choy, halved or chopped into bite-sized pieces
• 1 cup thin rice noodles

Instructions

1. Step 1: Heat 1 teaspoon of oil in a large pot over medium-high heat. Add the diced onion, quartered mushrooms, and bok choy. Cook until the mushrooms release their moisture and turn golden brown, and the bok choy is lightly seared on both sides. Remove from the pot and set aside.
2. Step 2: In the same pot, add another teaspoon of oil. Stir in the chopped celery, bay leaves, minced garlic, and grated ginger. Sauté over low heat for about 3 minutes, stirring frequently, until fragrant and softened.
3. Step 3: Stir in the turmeric powder and ground black pepper. Cook for 30 seconds on low heat to release the flavors.
4. Step 4: Pour in the vegetable broth or water and bring to a boil. Reduce the heat and simmer gently for about 20 minutes to develop the flavors.
5. Step 5: Turn off the heat and season the broth with salt and fresh lime or lemon juice. Taste and adjust seasoning as needed.
6. Step 6: Divide the cooked rice noodles, mushrooms, and bok choy between serving bowls. Ladle the hot broth over the top.
7. Step 7: Garnish with chopped cilantro and add red chili flakes or chili garlic sauce to your liking. Serve immediately and enjoy the comforting, healing flavors.

Tips & Variations

• For an oil-free version, simply omit the oil and start by sautéing the vegetables in a splash of vegetable broth or water to prevent sticking.
• Add sliced tofu or shredded chicken for extra protein.
• Swap the rice noodles for soba or glass noodles if preferred.
• Adjust the heat level by varying the amount of chili flakes or sauce according to your taste.

Storage

Store leftover broth and cooked vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove until hot. If storing noodles with broth, they may soften too much, so it’s best to cook noodles fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this broth without oil?

Yes, you can omit the oil and sauté the vegetables in a little water or vegetable broth to keep it oil-free without sacrificing flavor.

How do I prevent the rice noodles from getting mushy?

Cook the rice noodles separately according to package instructions and add them to bowls just before serving to prevent them from overcooking or becoming mushy in the broth.

Healing Ginger Garlic Broth with Rice Noodles Recipe

Print Recipe

★★★★★

4.9 from 57 reviews

A soothing and healing ginger garlic broth served with tender rice noodles, sautéed mushrooms, bok choy, and aromatic spices. This vegetarian soup combines turmeric, fresh ginger, garlic, and cilantro for a flavorful and nutritious meal that promotes wellness and comfort.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Broth

• 1 tablespoon oil (optional – see note for oil-free version)
• 2–3 bay leaves
• 5–6 garlic cloves, finely minced
• 1–2 inches fresh ginger root, grated
• 2 celery stalks, finely chopped
• 4 cups low-sodium vegetable broth
• 1 teaspoon turmeric powder
• 1/8 teaspoon ground black pepper
• Handful of fresh cilantro, chopped
• 1 tablespoon fresh lime or lemon juice
• Salt, to taste
• Red chili flakes or chili garlic sauce, to taste

For the Toppings

• 1 onion, diced
• 2 cups mushrooms, quartered
• 4 baby bok choy, halved or chopped into bite-sized pieces
• 1 cup thin rice noodles

Instructions

1. Cook the Vegetables: Heat 1 teaspoon of oil in a large pot over medium-high heat. Add the diced onion, quartered mushrooms, and chopped baby bok choy. Cook until the mushrooms release their moisture and turn golden brown, and the bok choy is lightly seared on both sides. Remove the vegetables from the pot and set aside.
2. Prepare the Broth Base: In the same pot, add another teaspoon of oil. Stir in the finely chopped celery, bay leaves, minced garlic, and grated ginger. Sauté over low heat for about 3 minutes, stirring frequently, until the mixture is fragrant and softened.
3. Add Spices and Simmer: Stir in the turmeric powder and ground black pepper. Cook for 30 seconds on low heat to release the flavors. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer gently for about 20 minutes to develop the flavors.
4. Finish the Broth: Turn off the heat. Season the broth with salt and fresh lime or lemon juice. Taste and adjust seasoning as needed to balance the flavors.
5. Assemble the Soup: Divide the cooked rice noodles, sautéed mushrooms, and bok choy evenly between serving bowls. Ladle the hot ginger garlic broth over the top. Garnish with chopped fresh cilantro and add red chili flakes or chili garlic sauce to taste. Serve immediately and enjoy this comforting, healing soup.

Notes

• For an oil-free version, skip the oil in both the vegetable cooking and broth preparation steps. You may need to increase the broth slightly or add a splash of water to prevent sticking.
• Use low-sodium vegetable broth or water to better control the saltiness of the soup.
• Adjust chili flakes or chili garlic sauce according to your preferred spice level.
• The broth can be made ahead and stored in the refrigerator for up to 3 days, reheat gently before serving.
• Rice noodles cook quickly; soak or boil them just before assembling the soup to prevent overcooking.

Keywords: ginger garlic broth, healing soup, rice noodles, vegetarian soup, turmeric soup, healthy broth recipe, comforting soup