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Healing Ginger Garlic Broth with Rice Noodles

Healing Ginger Garlic Broth with Rice Noodles for Coziness

A warming and therapeutic bowl of Healing Ginger Garlic Broth with Rice Noodles, perfect for chilly days and packed with anti-inflammatory goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Broth Base
  • 6 cups Vegetable Broth Opt for low-sodium if watching salt intake
  • 2 tablespoons Olive Oil Perfect for sautéing aromatics
Aromatics
  • 1 medium Onion, finely chopped Infuses sweetness and depth into the broth
  • 4 cloves Garlic, minced Adds a robust, savory flavor
  • 2 tablespoons Fresh Ginger, grated Known for its anti-inflammatory properties
Vegetables
  • 2 count Carrots, sliced thinly Adds sweetness and color
  • 2 stalks Celery, sliced Can also use bell peppers
  • 2 cups Spinach or Kale Provides color and nutrients
Depth of Flavor
  • 1 teaspoon Turmeric Powder Infuses the broth with anti-inflammatory benefits
  • 1 tablespoon Soy Sauce Use tamari for a gluten-free option
  • 1 tablespoon Apple Cider Vinegar Adds brightness and acidity
Noodles
  • 6 ounces Rice Noodles Provides a satisfying slurpy texture
Seasoning & Garnish
  • Salt and Pepper To taste
  • Cilantro For garnish
  • Green onions and chili flakes Optional, for extra flavor

Equipment

  • large pot

Method
 

Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 medium finely chopped onion, sautéing for about 5 minutes until translucent.
  2. Stir in 4 minced garlic cloves and 2 tablespoons of grated fresh ginger, cooking for 1 to 2 minutes until aromatic.
  3. Add 2 sliced carrots and 2 sliced celery stalks. Sauté for 4 to 5 minutes, allowing them to soften slightly.
  4. Pour in 6 cups of vegetable broth, whisking in 1 teaspoon of turmeric powder, 1 tablespoon of soy sauce, and 1 tablespoon of apple cider vinegar. Bring to a gentle boil.
  5. Reduce the heat and simmer for about 10 minutes to meld flavors.
  6. Cook 6 ounces of rice noodles according to package instructions, then drain.
  7. Stir in 2 cups of spinach or kale and cook for 2 to 3 minutes until wilted.
  8. Taste the broth and adjust seasoning with salt and pepper as desired.
  9. Ladle the hot broth into bowls over rice noodles, serving immediately.
  10. Garnish each bowl with fresh cilantro, and optionally green onions or chili flakes.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 70mgIron: 2mg

Notes

Store leftovers separately to maintain noodle texture. Add proteins like tofu or chicken for a heartier dish. Experiment with seasonal vegetables.

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