Nourishing Ginger Garlic Broth with Rice Noodles for a Healthy Boost
Whip up a steaming bowl of ginger garlic broth packed with vibrant vegetables and comforting rice noodles. This healing dish not only warms your heart but also boosts your immune system, making it perfect for colder days or when you’re feeling under the weather.
Why Make This Recipe
This ginger garlic broth with rice noodles serves many purposes. It offers a delicious way to incorporate healthy ingredients into your diet, combining the aromatic flavors of garlic and ginger with wholesome vegetables. The rice noodles add a unique texture that makes this broth fulfilling and comforting. Plus, it’s easy to make and adaptable for various diets, including gluten-free. Serve it for a nourishing lunch or dinner, and feel rejuvenated.
How to Make Healing Ginger Garlic Broth with Rice Noodles
Ingredients
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 carrots, sliced thinly
- 2 celery stalks, sliced
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 6 ounces rice noodles
- 2 cups spinach or kale
- Fresh cilantro for garnish
- Salt and pepper to taste
- Optional: Sliced green onions and chili flakes for serving
Step by Step
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the sliced carrots and celery to the pot. Cook for about 4-5 minutes, stirring occasionally, until the vegetables are just tender.
- Pour in the vegetable broth, turmeric powder, soy sauce, and apple cider vinegar. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
- Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.
- After the broth has simmered for 10 minutes, add the spinach or kale and let it cook for another 2-3 minutes until wilted.
- Taste the broth and season with salt and pepper as desired.
- To serve, place a portion of the cooked rice noodles in bowls and ladle the hot broth and vegetables over the top.
- Garnish with fresh cilantro, sliced green onions, and a sprinkle of chili flakes if desired.
How to Serve Healing Ginger Garlic Broth with Rice Noodles
Serve this soothing broth hot, adding more or less broth depending on your preference for noodle-to-broth ratio. It complements well with a side salad or some crusty bread for a complete meal. Feel free to customize your bowl with extra garnishes like lime wedges or sesame seeds.
How to Store Healing Ginger Garlic Broth with Rice Noodles
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, consider freezing the broth and noodles separately. This way, you can enjoy a quick, healthy meal on a busy day.
Tips to Make Healing Ginger Garlic Broth with Rice Noodles
- Use fresh, seasonal vegetables for enhanced flavor and nutrition.
- Experiment with different greens like bok choy or Swiss chard according to your taste.
- If you want a spicier kick, add more chili flakes when garnishing your bowl.
Variation
You can add proteins like chicken, tofu, or shrimp to make the dish more filling. Just cook them separately and add them to your serving bowl along with the noodles and broth.
FAQs
1. Can I use chicken broth instead of vegetable broth?
Yes, you can easily substitute chicken broth if you prefer a non-vegetarian version.
2. How do I make this dish gluten-free?
Use tamari instead of soy sauce, and ensure your rice noodles are labeled gluten-free.
3. How can I add more flavor to the broth?
Consider adding herbs like thyme or basil for additional layers of flavor, or a splash of lime for zestiness.
For more delicious recipe ideas, check out our high-protein chicken salad or crispy garlic chicken fried rice. Enjoy your nourishing bowl of ginger garlic broth and feel the warmth it brings!
Healing Ginger Garlic Broth with Rice Noodles
Ingredients
Broth Ingredients
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 units carrots, sliced thinly
- 2 stalks celery, sliced
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 6 ounces rice noodles
- 2 cups spinach or kale
- Fresh cilantro for garnish
- Salt and pepper to taste
- Optional: Sliced green onions and chili flakes for serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the sliced carrots and celery to the pot. Cook for about 4-5 minutes, stirring occasionally, until the vegetables are just tender.
- Pour in the vegetable broth, turmeric powder, soy sauce, and apple cider vinegar. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
- Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.
- After the broth has simmered for 10 minutes, add the spinach or kale and let it cook for another 2-3 minutes until wilted.
- Taste the broth and season with salt and pepper as desired.
- To serve, place a portion of the cooked rice noodles in bowls and ladle the hot broth and vegetables over the top.
- Garnish with fresh cilantro, sliced green onions, and a sprinkle of chili flakes if desired.
Notes
Nutrition
Healing Ginger Garlic Broth with Rice Noodles
Ingredients
Broth Ingredients
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 units carrots, sliced thinly
- 2 stalks celery, sliced
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 6 ounces rice noodles
- 2 cups spinach or kale
- Fresh cilantro for garnish
- Salt and pepper to taste
- Optional: Sliced green onions and chili flakes for serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the sliced carrots and celery to the pot. Cook for about 4-5 minutes, stirring occasionally, until the vegetables are just tender.
- Pour in the vegetable broth, turmeric powder, soy sauce, and apple cider vinegar. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
- Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.
- After the broth has simmered for 10 minutes, add the spinach or kale and let it cook for another 2-3 minutes until wilted.
- Taste the broth and season with salt and pepper as desired.
- To serve, place a portion of the cooked rice noodles in bowls and ladle the hot broth and vegetables over the top.
- Garnish with fresh cilantro, sliced green onions, and a sprinkle of chili flakes if desired.