Description

This comforting Ginger Garlic Broth with Rice Noodles is a warm, nourishing bowl perfect for chilly days or whenever you need a soothing meal. Combining a flavorful vegetable broth enhanced with fresh ginger, garlic, turmeric, and vibrant vegetables, this recipe offers a healthy, gluten-free, and vegetarian option that’s easy to prepare. The addition of rice noodles and fresh greens makes it a satisfying and wholesome dish ideal for lunch or dinner.

Ingredients

Scale

Broth and Vegetables

6 cups vegetable broth (Substitute with chicken broth for non-vegetarian option)
2 tablespoons olive oil (Can use neutral oil if preferred)
1 medium onion (Shallots can be used for a milder taste)
3 cloves garlic (Fresh garlic is best to avoid bitterness)
1 tablespoon grated fresh ginger (Use less ground ginger for milder flavor)
2 medium carrots (Parsnips can be substituted)
2 stalks celery (Leeks can be used as an alternative)
1 teaspoon turmeric powder (Fresh turmeric can be used if available)
2 tablespoons soy sauce (Tamari for gluten-free version)
1 tablespoon apple cider vinegar (Lemon juice can be used as an alternative)
Salt, to taste (Adjust according to taste)
Pepper, to taste (Opt for low-sodium options if desired)

Noodles and Garnishes

8 ounces rice noodles (Can substitute with quinoa or gluten-free pasta)
2 cups fresh spinach or kale (Swiss chard can be used as a substitute)
1/4 cup fresh cilantro (Parsley is a suitable substitute)
Sliced green onions, to taste (Adds extra flavor)
Chili flakes, to taste (Provides a kick of heat)

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Instructions

Prepare the Vegetables: Finely chop the onion, mince the garlic, grate the ginger, and slice the carrots and celery into small pieces. Having these ready ensures a smooth cooking process.
Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and the mixture is fragrant, about 3 to 5 minutes. This step builds the base flavor of the broth.
Add Vegetables and Spices: Stir in the sliced carrots, celery, and turmeric powder. Cook for another 2 to 3 minutes to slightly soften the vegetables and awaken the turmeric’s flavor.
Pour in Broth and Seasonings: Add the vegetable broth, soy sauce, and apple cider vinegar to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
Cook the Rice Noodles: In a separate pot, cook the rice noodles according to package instructions until al dente. Drain and set aside. This prevents the noodles from becoming mushy in the broth.
Add Greens and Adjust Seasoning: Just before finishing, add the fresh spinach or kale to the simmering broth. Stir until wilted, about 2 minutes. Taste and adjust salt and pepper as needed.
Assemble the Bowls: Divide the cooked rice noodles into four bowls. Ladle the hot broth with vegetables over the noodles.
Garnish and Serve: Top each bowl with fresh cilantro, sliced green onions, and a sprinkle of chili flakes for heat. Serve immediately for ultimate comfort.

Notes

Use chicken broth for a non-vegetarian, richer flavor.
Substitute tamari for soy sauce to make this recipe gluten-free.
Adjust the amount of ginger and garlic to your preference for intensity.
Adding apple cider vinegar balances the flavors but can be swapped with lemon juice for a fresh twist.
Feel free to add protein such as tofu, chicken, or shrimp to make it more filling.
Leftover broth can be stored in the refrigerator for up to 3 days.
Rice noodles cook quickly; avoid overcooking to maintain their texture.