Healing Ginger Garlic Broth with Rice Noodles
A comforting and nourishing soup filled with fragrant garlic, zesty ginger, and nourishing ingredients, perfect for chilly nights or when you’re under the weather.
Ingredients
For the broth
- 1 tablespoon oil (optional) Skip for an oil-free version.
- 3 pieces bay leaves
- 5-6 cloves garlic, finely minced
- 1-2 inches fresh ginger root, grated
- 2 stalks celery, finely chopped
- 4 cups low-sodium vegetable broth
- 1 teaspoon turmeric powder
- 1/8 teaspoon ground black pepper
- 1 handful fresh cilantro, chopped For garnish.
- 1 tablespoon fresh lime or lemon juice
- Salt, to taste
- Red chili flakes or chili garlic sauce, to taste
For the toppings
- 1 piece onion, diced
- 2 cups mushrooms, quartered
- 4 pieces baby bok choy, halved or chopped
- 1 cup thin rice noodles
Instructions
Cook the Vegetables
- Heat 1 teaspoon of oil in a large pot over medium-high heat.
- Add the diced onion, quartered mushrooms, and halved bok choy. Cook until the mushrooms are golden brown and the bok choy is lightly seared on both sides.
- Remove these vegetables from the pot and set aside.
Prepare the Broth Base
- In the same pot, add another teaspoon of oil (if desired).
- Stir in the finely chopped celery, bay leaves, minced garlic, and grated ginger. Sauté over low heat for about 3 minutes until fragrant.
Add Spices and Simmer
- Stir in the turmeric and ground black pepper, cooking for 30 seconds.
- Pour in the vegetable broth and bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
Finish the Broth
- Turn off the heat and season the broth with salt and lime or lemon juice.
- Adjust flavors as desired.
Assemble the Soup
- Divide the cooked rice noodles among serving bowls.
- Layer in the sautéed mushrooms and bok choy.
- Ladle hot broth over the top and garnish with cilantro and chili flakes.
- Serve immediately.
Notes
For an oil-free version, sauté vegetables in vegetable broth or water. Enhance flavor with a splash of coconut aminos or a teaspoon of miso paste. Creative topping suggestions include avocado, bean sprouts, or a poached egg.