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Healing Ginger Garlic Broth with Rice Noodles

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A comforting and nourishing ginger garlic broth packed with vibrant flavors and wholesome ingredients, perfect for chilly days or when you’re feeling under the weather.

Ingredients

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  • 4 cups vegetable broth or chicken broth
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 carrots, sliced
  • 1 bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 1 teaspoon turmeric powder
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • Salt and pepper, to taste
  • 5 ounces rice noodles
  • 2 green onions, chopped (for garnish)
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 3-4 minutes until translucent.
  3. Add the minced garlic and grated ginger, stirring frequently for about 1-2 minutes until fragrant.
  4. Toss in the sliced carrots, bell pepper, and mushrooms, cooking for another 5 minutes until the vegetables start to soften.
  5. Sprinkle in the turmeric powder, and stir to coat the vegetables evenly.
  6. Pour in the vegetable or chicken broth and increase the heat to bring it to a slight boil.
  7. Reduce the heat to medium-low, then add the soy sauce or tamari, and season with salt and pepper to taste. Let the broth simmer gently for about 15 minutes.
  8. Cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water.
  9. Taste for seasoning, adjusting as necessary.
  10. To serve, place a portion of the rice noodles into bowls and ladle the hot broth with vegetables over the noodles.
  11. Garnish with chopped green onions and fresh cilantro. Serve with lime wedges on the side.

Notes

Consider serving with crispy spring rolls or dumplings for a complete meal. Leftovers can be stored in an airtight container for up to 3 days or frozen without noodles for up to a month.

Nutrition

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