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Healing Ginger Garlic Broth with Rice Noodles

Healing Ginger Garlic Broth with Rice Noodles for Cozy Nights

Enjoy a soothing bowl of Healing Ginger Garlic Broth with Rice Noodles, a vegetarian delight that offers warmth and nourishment.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 6 cups Vegetable Broth Opt for low-sodium for a healthier option.
  • 2 tablespoons Olive Oil Any neutral oil can be substituted.
  • 1 chopped Onion Shallots can be used as a milder alternative.
  • 4 cloves Garlic Fresh garlic is best.
  • 1 tablespoon Fresh Ginger Ground ginger is a substitute if needed.
  • 2 medium Carrots Try parsnips for a different flavor profile.
  • 2 stalks Celery Fennel can be used for a unique twist.
  • 1 teaspoon Turmeric Powder Fresh turmeric can add more flavor.
  • 3 tablespoons Soy Sauce or Tamari Tamari is gluten-free.
  • 2 tablespoons Apple Cider Vinegar Lemon juice can be used as a substitute.
For the Noodles and Greens
  • 200 grams Rice Noodles Soba or udon noodles are alternatives.
  • 2 cups Spinach or Kale Any leafy green will work.
For Garnishing
  • 1 bunch Fresh Cilantro Parsley is a mild alternative.
  • Salt and Pepper Adjust according to your taste.
  • Optional: Sliced green onions and chili flakes For extra pop and heat.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until translucent.
  2. Add 4 minced garlic cloves and 1 tablespoon of grated fresh ginger to the pot. Cook for 1-2 minutes until golden and aromatic.
  3. Stir in 2 sliced carrots and 2 diced celery stalks. Cook for 4-5 minutes until slightly tender.
  4. Pour in 6 cups of vegetable broth. Whisk in 1 teaspoon of turmeric, 3 tablespoons of soy sauce, and 2 tablespoons of apple cider vinegar. Bring to a boil.
  5. Reduce heat to low and let the broth simmer uncovered for 10 minutes, stirring occasionally.
  6. Cook the rice noodles according to package instructions (4-6 minutes), then drain and set aside.
  7. Add 2 cups of spinach or kale to the pot and cook for 2-3 minutes until wilted.
  8. Season the broth with salt and pepper to taste.
  9. In warmed bowls, place a portion of rice noodles and ladle hot broth over them.
  10. Garnish with fresh cilantro, sliced green onions, and optional chili flakes.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This broth can be customized with different vegetables based on availability. Don't skip the garnish for added freshness.

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