Description
A delightful Healing Ginger Garlic Broth that warms the soul and boosts health, featuring rice noodles for a comforting bowl.
Ingredients
Scale
- 6 cups vegetable broth (opt for low-sodium)
- 2 tablespoons olive oil (or any neutral oil)
- 1 medium onion (chopped, yellow or sweet)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 medium carrots (sliced)
- 2 stalks celery (chopped)
- 1 teaspoon turmeric powder
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons apple cider vinegar
- to taste salt
- to taste pepper
- 8 ounces rice noodles (gluten-free)
- 2 cups fresh spinach or kale (chopped)
- to taste fresh cilantro (or parsley)
- optional sliced green onions
- to taste chili flakes (for spice)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until translucent.
- Stir in 4 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook for an additional 1-2 minutes until aromatic.
- Add 2 sliced carrots and 2 chopped celery stalks. Cook for 4-5 minutes until tender yet crunchy.
- Pour in 6 cups of vegetable broth, 1 teaspoon of turmeric powder, 3 tablespoons of soy sauce, and 2 tablespoons of apple cider vinegar. Bring to a boil.
- Reduce heat and let simmer uncovered for 10 minutes, stirring occasionally.
- Cook the rice noodles according to package instructions, typically about 4-6 minutes. Drain and set aside.
- Fold in 2 cups of fresh spinach or chopped kale and cook for an additional 2-3 minutes until wilted.
- Taste and season the broth with salt and pepper as needed.
- To serve, place rice noodles in bowls, ladle broth over, and garnish with cilantro, green onions, and chili flakes.
Notes
- This broth can be stored in the fridge for up to 3 days.
- Feel free to add more vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg