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Bowl of healing ginger garlic broth with rice noodles and fresh herbs

Healing Ginger Garlic Broth with Rice Noodles

A warm and nourishing soup made with ginger, garlic, and rice noodles, perfect for soothing the soul and boosting immunity.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Broth
  • 1 tablespoon oil (optional) Adds richness; for an oil-free version, skip this and enhance the broth with a splash of lemon juice.
  • 2-3 pieces bay leaves Use fresh for best flavor.
  • 5-6 cloves garlic, finely minced Feel free to use garlic paste if in a pinch.
  • 1-2 inches fresh ginger root, grated Frozen ginger works well too.
  • 2 stalks celery, finely chopped Substitute with bok choy if desired.
  • 4 cups low-sodium vegetable broth Chicken broth can be a hearty alternative.
  • 1 teaspoon turmeric powder Fresh turmeric is even better if available.
  • 1/8 teaspoon ground black pepper Omit for sensitive palates.
  • 1 handful fresh cilantro, chopped Green onions can also work.
  • 1 tablespoon fresh lime or lemon juice Vinegar is a suitable substitute.
  • to taste salt If you’re following a low-sodium diet, use a salt alternative.
  • to taste red chili flakes or chili garlic sauce Sriracha is a delicious substitute for the brave.
For the Soup Assembly
  • cooked rice noodles Divide between serving bowls.
  • mushrooms, cooked Use mushrooms that were cooked prior.
  • bok choy, cooked Use bok choy that was cooked prior.

Method
 

Cooking Vegetables
  1. Heat the oil in a large pot over medium-high heat.
  2. Add the onion, mushrooms, and bok choy. Cook until the mushrooms turn golden brown and the bok choy is seared on both sides.
  3. Remove and set aside.
Preparing the Broth Base
  1. In the same pot, add another teaspoon of oil.
  2. Stir in the celery, bay leaves, garlic, and ginger. Sauté over low heat for about 3 minutes, stirring frequently, until fragrant and softened.
Adding Spices and Simmering
  1. Stir in the turmeric and black pepper. Cook for 30 seconds to release the flavors.
  2. Pour in the vegetable broth and bring to a boil.
  3. Reduce the heat and simmer for about 20 minutes.
Finishing the Broth
  1. Turn off the heat and season with salt and lime or lemon juice.
  2. Taste and adjust as needed.
Assembling the Soup
  1. Divide the cooked rice noodles, mushrooms, and bok choy between serving bowls.
  2. Ladle the hot broth over the top and garnish with chopped cilantro, red chili flakes, or chili garlic sauce.
  3. Serve immediately and enjoy the comforting, healing flavors.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup freezes well for up to 3 months. Allow simmering longer for deeper flavor.