Nourishing Ginger and Garlic Broth with Noodles

Why You’ll Love This Recipe

• Health Boosting: Ginger and garlic are known for their immune-boosting properties, making this dish a perfect pick-me-up.

• Customizable: Swap noodles for rice, add protein like chicken or tofu, or load up on extra veggies to suit your preferences.

• Quick and Easy: With minimal prep work, this dish is ready in under an hour, making it perfect for busy days.

• Light and Flavorful: It’s a filling yet light meal that won’t leave you feeling weighed down.

• Comforting: The warm broth and tender noodles create the ultimate cozy, satisfying experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 cups vegetable broth

• 1 tablespoon sesame oil

• 1 tablespoon fresh ginger, finely grated

• 3 cloves garlic, minced

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon chili paste (optional for heat)

• 1 cup sliced mushrooms

• 1 cup shredded carrots

• 1 cup baby spinach

• 200g rice noodles (or any noodle of your choice)

• Green onions, for garnish

• Sesame seeds, for garnish

Directions

1. Prepare the Broth: Heat sesame oil in a large pot over medium heat. Add grated ginger and minced garlic, sautéing for 2-3 minutes until fragrant.

2. Add the Broth: Pour in the vegetable broth, soy sauce, rice vinegar, and optional chili paste. Bring to a simmer and let cook for 10-15 minutes to let the flavors meld together.

3. Cook the Noodles: While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.

4. Add the Vegetables: Stir in mushrooms, carrots, and spinach. Let them cook in the broth for about 5 minutes, until the vegetables soften.

5. Combine Noodles and Broth: Add the cooked noodles to the pot, stirring gently to combine. Let the noodles soak in the broth for a few minutes to absorb the flavor.

6. Serve: Ladle the broth and noodles into bowls. Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add Protein: Boost the protein by adding cooked chicken, tofu, or shrimp.

• Vegetarian/Vegan: This recipe is naturally vegetarian and can be made vegan by ensuring the soy sauce is plant-based and using vegetable broth.

• Adjust Spice Level: For more heat, increase the chili paste or add fresh chopped chili.

Storage/Reheating

• Storage: Store leftover broth in an airtight container in the fridge for up to 2 days. The noodles may soak up some broth, so you may need to add extra liquid when reheating.

• Reheating: Reheat in the microwave or on the stove with extra broth for a soup-like consistency.

FAQs

Can I use other types of noodles?
Yes, you can substitute the rice noodles with udon, soba, or egg noodles based on your preference.

Is this recipe gluten-free?
Yes, you can make it gluten-free by using tamari instead of soy sauce and ensuring the noodles are gluten-free.

Can I make the broth ahead of time?
Yes, the broth can be made in advance and stored in the fridge for up to 3 days. Just add the noodles and vegetables when you’re ready to serve.

Conclusion

This Nourishing Ginger and Garlic Broth with Noodles is the perfect dish to warm you up from the inside out. Packed with bold flavors and healthy ingredients, it’s an ideal comfort food that’s light yet satisfying. Whether you’re in need of a quick meal or a soothing bowl to nourish your body, this recipe is sure to become a favorite in your kitchen.

Nourishing Ginger and Garlic Broth with Noodles

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This Nourishing Ginger and Garlic Broth with Noodles is a warm, comforting dish packed with immune-boosting ginger and garlic. A rich vegetable broth base, tender noodles, and fresh vegetables make it a light yet satisfying meal that’s perfect for any day when you need something soothing and flavorful.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course, Soup
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Vegetarian

Ingredients

6 cups vegetable broth

1 tbsp sesame oil

1 tbsp fresh ginger, finely grated

3 cloves garlic, minced

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp chili paste (optional for heat)

1 cup sliced mushrooms

1 cup shredded carrots

1 cup baby spinach

200g rice noodles (or any noodle of your choice)

Green onions, for garnish

Sesame seeds, for garnish

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Instructions

1. Prepare the Broth:

   • Heat sesame oil in a large pot over medium heat. Add grated ginger and minced garlic. Sauté for 2-3 minutes until fragrant.

2. Add the Broth:

   • Pour in the vegetable broth, soy sauce, rice vinegar, and optional chili paste. Bring to a simmer and cook for 10-15 minutes to let the flavors meld together.

3. Cook the Noodles:

   • While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.

4. Add the Vegetables:

   • Stir in the mushrooms, carrots, and spinach. Let them cook in the broth for about 5 minutes, until the vegetables soften.

5. Combine Noodles and Broth:

   • Add the cooked noodles to the pot, stirring gently to combine. Let the noodles soak in the broth for a few minutes to absorb the flavor.

6. Serve:

   • Ladle the broth and noodles into bowls. Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!

Notes

Add Protein: Boost the protein content by adding cooked chicken, tofu, or shrimp.

Vegetarian/Vegan: This recipe is naturally vegetarian and can be made vegan by ensuring the soy sauce is plant-based and using vegetable broth.

Adjust Spice Level: For more heat, increase the chili paste or add fresh chopped chili.