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Healing Ginger Garlic Broth with Rice Noodles

A nourishing broth packed with ginger, garlic, and fresh vegetables that is perfect for chilly days or when you’re feeling under the weather.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Broth
  • 1 tablespoon oil (optional – see note for oil-free version) You can skip this for an oil-free version.
  • 2–3 pieces bay leaves
  • 5–6 cloves garlic, finely minced Fresh garlic recommended for best flavor.
  • 1–2 inches fresh ginger root, grated Fresh ginger recommended for best flavor.
  • 2 stalks celery, finely chopped
  • 4 cups low-sodium vegetable broth Chicken broth can be used as an alternative.
  • 1 teaspoon turmeric powder
  • 1/8 teaspoon ground black pepper
  • 1 handful fresh cilantro, chopped For garnish.
  • 1 tablespoon fresh lime or lemon juice To taste.
  • to taste Salt
  • to taste Red chili flakes or chili garlic sauce
For the Toppings
  • 1 piece onion, diced
  • 2 cups mushrooms, quartered
  • 4 pieces baby bok choy, halved or chopped into bite-sized pieces
  • 1 cup thin rice noodles

Method
 

Cook the Vegetables
  1. Heat 1 teaspoon of oil in a large pot over medium-high heat. Add the onion, mushrooms, and bok choy. Cook until the mushrooms release their moisture and turn golden brown, and the bok choy is lightly seared on both sides. Remove from the pot and set aside.
Prepare the Broth Base
  1. In the same pot, add another teaspoon of oil. Stir in the celery, bay leaves, garlic, and ginger. Sauté over low heat for about 3 minutes, stirring frequently, until fragrant and softened.
Add Spices and Simmer
  1. Stir in turmeric and black pepper. Cook for 30 seconds on low heat to release the flavors. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer gently for about 20 minutes.
Finish the Broth
  1. Turn off the heat and season with salt and lime or lemon juice. Taste and adjust as needed.
Assemble the Soup
  1. Divide the cooked rice noodles, mushrooms, and bok choy between serving bowls. Ladle the hot broth over the top and garnish with chopped cilantro, red chili flakes, or chili garlic sauce.

Notes

Serve immediately. This broth can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions.