Description

This Ginger Garlic Broth with Rice Noodles is a soothing and flavorful comfort food perfect for chilly days or when you need a nourishing meal. It features a fragrant broth infused with fresh ginger, garlic, and turmeric, combined with tender rice noodles and fresh greens. Ideal for a light yet satisfying dinner, this recipe balances savory, tangy, and spicy notes with wholesome vegetables.

Ingredients

Scale

Broth Base

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 Greens

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)

Garnishes

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 Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant, about 5 minutes. This step releases the flavors and builds the base for the broth.
Add Vegetables and Spices: Add chopped carrots and celery to the pot. Stir in turmeric powder and continue cooking for another 2-3 minutes to soften the vegetables and toast the spices, enhancing their flavor.
Simmer the Broth: Pour in the vegetable broth and soy sauce. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20-25 minutes so the flavors meld together. Season with salt and pepper according to your taste.
Cook the Rice Noodles: While the broth simmers, prepare the rice noodles according to package instructions, usually soaking in hot water or boiling for a few minutes until tender. Drain and set aside.
Add Greens and Vinegar: In the last 5 minutes of simmering, stir in fresh spinach or kale until wilted. Add apple cider vinegar to the broth to brighten the flavor with a subtle tanginess.
Assemble and Serve: Divide the cooked rice noodles into serving bowls. Ladle the hot broth with vegetables over the noodles. Garnish with fresh cilantro, sliced green onions, and chili flakes for a spicy kick. Serve immediately for ultimate comfort.

Notes

For a richer flavor, use chicken broth instead of vegetable broth if you are not vegetarian.
Adjust the amount of ginger and chili flakes based on your preference for heat and spice.
Substitute soy sauce with tamari for a gluten-free version.
Use neutral oil like canola if you prefer a lighter taste than olive oil.
Rice noodles cook very quickly; do not overcook to avoid mushy noodles.
Leftover broth can be stored in the refrigerator for up to 3 days or frozen for longer storage.