Description

This comforting Ginger Garlic Broth with Rice Noodles is a flavorful and soothing dish perfect for chilly days or when you need a warm, nourishing meal. Made with fresh ginger, garlic, turmeric, and a medley of vegetables simmered in vegetable broth, it offers a nutritious base served over tender rice noodles and topped with fresh herbs and optional spice for an ultimate comfort experience.

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, chopped (Shallots can be used for a milder taste)
3 cloves garlic, minced (Fresh garlic is best to avoid bitterness)
1 tablespoon grated fresh ginger (Use less ground ginger for milder flavor)
2 medium carrots, sliced (Parsnips can be substituted)
2 stalks celery, chopped (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 Toppings

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

Sauté onions: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and stir for about 5 minutes until soft and translucent.
Add garlic and ginger: Stir in the minced garlic cloves and grated fresh ginger, sautéing for 1-2 minutes until fragrant to build the aromatic base.
Cook vegetables: Add the sliced carrots and chopped celery to the pot. Cook for 4-5 minutes until the vegetables are just tender but still retain some bite.
Add broth and seasonings: Pour in the vegetable broth, turmeric powder, soy sauce, and apple cider vinegar. Increase the heat to bring the mixture to a boil.
Simmer broth: Once boiling, reduce heat to low and let the broth simmer gently for 10 minutes to allow flavors to meld.
Prepare noodles: While the broth simmers, cook the rice noodles according to the package instructions until al dente. Drain and set aside.
Add greens: Stir fresh spinach or kale into the simmering broth and cook for an additional 2-3 minutes until the greens wilt.
Season broth: Taste and adjust the broth with salt and pepper to your preference.
Assemble bowls: Place a portion of rice noodles in each serving bowl, then ladle the hot broth with vegetables over the noodles.
Garnish and serve: Top each bowl with fresh cilantro and, if desired, sliced green onions and chili flakes for an added burst of flavor and heat.

Notes

For a non-vegetarian version, substitute vegetable broth with chicken broth.
Use tamari instead of soy sauce for a gluten-free option.
Substitute shallots for onions and leeks for celery for a milder vegetable flavor.
Adjust ginger amount based on spice preference; fresh ginger offers a brighter taste than ground.
Rice noodles can be replaced with quinoa or gluten-free pasta for dietary needs.
Adding chili flakes is optional and can be adjusted based on desired heat level.