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Healing Ginger Garlic Broth with Rice Noodles

A restorative, immune-boosting soup featuring a golden ginger-garlic broth, tender rice noodles, and fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Asian-inspired, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Aromatics
  • 1 tbsp olive oil or sesame oil
  • 1 small yellow onion diced
  • 2 stalks celery chopped
  • 2 tbsp fresh ginger grated
  • 4 cloves garlic minced
Soup Base
  • 6 cups vegetable broth low sodium
  • 2 tbsp soy sauce or tamari
  • 2 medium carrots sliced
  • 2 cups spinach or bok choy
Assembly
  • 8 oz rice noodles vermicelli
  • 0.5 cup cilantro chopped
  • 2 green onions sliced
  • 1 tsp red chili flakes optional

Equipment

  • Large pot or Dutch oven
  • Saucepan for Noodles
  • Chef's knife
  • Grater (for ginger)

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion and celery for 5 minutes until soft.
  2. Add minced garlic and ginger; sauté for 1-2 minutes until fragrant.
  3. Pour in broth and soy sauce. Add sliced carrots. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Meanwhile, cook rice noodles in a separate pot of boiling water according to package instructions. Drain and rinse with cold water.
  5. Add spinach/bok choy to the hot broth and simmer for 1-2 minutes until wilted.
  6. Divide noodles into bowls. Ladle hot broth and veggies over noodles.
  7. Top with cilantro, green onions, chili flakes, and a squeeze of lime before serving.

Notes

Keep noodles separate from broth if storing leftovers to prevent sogginess.