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Ginger Garlic Broth with Rice Noodles

Healing Ginger Garlic Broth with Rice Noodles for Cozy Nights

A soothing and nourishing Ginger Garlic Broth with Rice Noodles, perfect for cozy nights or when you're feeling under the weather.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons sesame oil Can substitute with avocado or olive oil.
  • 1 medium onion Shallots or leeks can be used as substitutes.
  • 3 cloves garlic Fresh garlic is best, but garlic powder can be used.
  • 2 inches fresh ginger Ground ginger can be used but will change flavor.
  • 4 cups low-sodium vegetable or chicken broth Use chicken broth for richer flavor.
  • 2 tablespoons soy sauce Coconut aminos or tamari are gluten-free substitutes.
  • 1 tablespoon rice vinegar Optional; can be omitted.
For the Noodles and Toppings
  • 8 ounces rice noodles Feel free to swap with flat rice noodles or vermicelli.
  • 1 cup baby spinach or bok choy Kale or napa cabbage can also be used.
  • 1 small carrot Daikon radish or thinly sliced bell peppers are good substitutes.
  • 2 stalks green onions Highly recommended for garnish.
  • cilantro Optional, can be skipped.
  • protein (shredded chicken, tofu, or soft-boiled eggs) Optional for extra nutrition.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of sesame oil over medium heat. Add one sliced onion, three smashed garlic cloves, and a 2-inch piece of sliced fresh ginger. Sauté for about 5 minutes until fragrant and lightly golden.
  2. Pour in 4 cups of low-sodium vegetable or chicken broth, bringing to a rolling boil. Reduce heat to low, allowing it to gently simmer for about 2-3 minutes.
  3. Let the broth simmer uncovered for 20-25 minutes. Toward the end, taste for seasoning and adjust if necessary.
  4. Stir in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar if desired. Season with salt to taste.
  5. Cook 8 ounces of rice noodles according to package instructions, then rinse under cold water. Meanwhile, prepare toppings like 1 cup of baby spinach or bok choy, sliced carrot, and chopped green onions.
  6. In serving bowls, place a portion of cooked rice noodles. Arrange toppings and ladle hot broth over the top.
  7. Garnish with chopped green onions and optional cilantro. Serve with lime wedges and chili flakes if desired.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 35gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store broth in an airtight container for up to 4 days; noodles should be kept separate. Can freeze broth for up to 3 months.

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