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Healing Ginger Garlic Broth with Rice Noodles

Revitalize Your Day with Healing Ginger Garlic Broth and Noodles

Experience the nourishing essence of Healing Ginger Garlic Broth with Rice Noodles. A quick, customizable dish that's packed with comfort and health benefits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups vegetable broth or chicken broth Base of the soup providing rich flavor; opt for vegetable broth for a vegan option.
  • 1 tablespoon olive oil Used for sautéing vegetables, adding smoothness and flavor.
  • 1 medium onion Diced; adds sweetness and depth to the broth.
  • 4 cloves garlic Minced; provides pungent warmth and health benefits.
  • 1 tablespoon fresh ginger Grated; adds a bright, spicy kick.
  • 2 medium carrots Sliced; contributes sweetness and color.
  • 1 medium bell pepper Sliced; brings color and mild veggie flavor.
  • 1 cup mushrooms Sliced; introduces umami richness and hearty texture.
  • 1 teaspoon turmeric powder Provides color and antioxidant properties.
  • 1 tablespoon soy sauce or tamari Adds umami to the broth.
  • Salt and pepper To taste.
For the Noodles
  • 5 ounces rice noodles Provides chewiness and absorbs the broth's flavor.
For Garnishing
  • 2 stalks green onions Chopped; adds a fresh, crisp bite.
  • Fresh cilantro Brightens the dish.
  • Lime wedges For squeezing over bowls.

Equipment

  • large pot
  • Separate Pot for Noodles

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 3-4 minutes until translucent and fragrant.
  2. Stir in 4 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Cook for an additional 1-2 minutes.
  3. Add 2 sliced carrots, 1 sliced bell pepper, and 1 cup of sliced mushrooms. Sauté for about 5 minutes until they start to soften.
  4. Sprinkle 1 teaspoon of turmeric powder over the sautéed vegetables. Pour in 4 cups of vegetable or chicken broth, then increase heat to bring to a slight boil.
  5. Once boiling, reduce the heat to medium-low, stir in 1 tablespoon of soy sauce, and season with salt and pepper to taste. Allow to simmer for about 15 minutes.
  6. Prepare rice noodles in a separate pot according to package instructions, usually about 5-8 minutes. Drain and rinse under cold water.
  7. Taste the broth and adjust seasoning as needed. Add a splash of soy sauce for extra umami if desired.
  8. In bowls, portion out the cooked rice noodles and ladle the hot broth over them, ensuring plenty of vibrant vegetables. Garnish with chopped green onions and fresh cilantro.
  9. Serve with lime wedges for squeezing over the soup.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 900IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize with additional vegetables like spinach or kale for added nutrition. Store leftovers in an airtight container for up to 4 days.

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