This Healing Ginger Garlic Broth with Rice Noodles is my go-to bowl of comfort whenever I need something nourishing, light, and deeply satisfying. With a fragrant base of fresh ginger and garlic simmered into a flavorful broth, this dish brings soothing relief to the body and soul. Rice noodles make it hearty enough for a full meal, while staying gluten-free and gentle on the stomach.
Why You’ll Love This Recipe
I love how this recipe strikes the perfect balance between health and taste. It’s warm, comforting, and packed with immune-boosting ingredients like ginger and garlic. The rice noodles soak up the flavorful broth, creating a satisfying slurp in every bite. Whether I’m feeling under the weather, craving something light, or just in need of a reset meal, this broth never fails me. It’s quick to prepare, vegan-friendly, and easily customizable to suit whatever I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh ginger, sliced
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Garlic cloves, smashed
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Scallions (green onions), chopped
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Low-sodium vegetable broth
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Water
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Tamari or soy sauce
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Rice noodles
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Lime juice
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Fresh herbs (such as cilantro or Thai basil)
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Optional: chili flakes, mushrooms, tofu, bok choy
directions
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I start by sautéing the ginger, garlic, and scallions in a bit of oil until they’re fragrant and golden—this builds a rich base flavor for the broth.
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Then I pour in the vegetable broth and water, letting it simmer gently so the aromatics have time to infuse the liquid.
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I season with tamari or soy sauce and a squeeze of lime juice to brighten things up.
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While the broth simmers, I cook the rice noodles separately according to the package instructions, then drain and rinse them.
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Once the broth is ready, I strain out the solids (optional) and ladle the hot broth over a bowl of cooked rice noodles.
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I finish with a generous sprinkle of fresh herbs and any optional toppings I’m craving—like a dash of chili flakes, sautéed mushrooms, or some tender bok choy.
Servings and timing
This recipe serves 2 to 3 people as a main course. It takes about 10 minutes of prep time and 20 minutes of cook time, so I can have it ready in around 30 minutes total.
Variations
When I want to change things up, I’ll sometimes add coconut milk to the broth for a creamy twist. I also like to throw in seasonal vegetables like carrots, zucchini, or spinach to make it more filling. For protein, I often add tofu cubes or shredded chicken if I have some on hand. And when I’m craving spice, I’ll add a spoonful of chili paste or fresh sliced chilies to the bowl.
storage/reheating
I store any leftover broth in an airtight container in the refrigerator for up to 4 days. I keep the noodles separate so they don’t get soggy. When I’m ready to reheat, I simply warm the broth on the stove or in the microwave, then pour it over freshly warmed or rinsed noodles.
FAQs
What makes this broth “healing”?
The combination of ginger and garlic has natural anti-inflammatory and immune-boosting properties, which helps me feel better when I’m under the weather.
Can I make this ahead of time?
Yes, I often make the broth in advance and store it in the fridge. I cook the noodles fresh when I’m ready to eat for the best texture.
Are rice noodles gluten-free?
Most rice noodles are naturally gluten-free, but I always check the label to be sure, especially if I’m serving someone with celiac disease.
Can I add protein to this broth?
Absolutely. I love adding tofu, shredded chicken, or even a soft-boiled egg to boost the protein content and make it more satisfying.
Is this recipe spicy?
Not by default, but I can easily make it spicy by adding chili flakes, chili paste, or fresh chilies to taste.
Conclusion
This Healing Ginger Garlic Broth with Rice Noodles is one of those dishes I come back to again and again. It’s simple, comforting, and incredibly adaptable. Whether I need a quick weeknight dinner or a gentle reset meal, it delivers every time with minimal effort and maximum flavor.
Print
Healing Ginger Garlic Broth with Rice Noodles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Soup, Main Dish, Light Meal
- Method: Stovetop, Simmering
- Cuisine: Asian‑Inspired, Comfort Food
Description
Healing Ginger Garlic Broth with Rice Noodles is a nourishing, light, and deeply flavorful bowl that offers comfort and ease. With a fragrant base of fresh ginger and garlic simmered in a silky vegetable broth, paired with rice noodles, it’s gluten‑free, gentle on the stomach, and perfect for a reset meal or whenever I’m craving something soothing.
Ingredients
- 2 tablespoons olive oil (optional, for sautéing)
- 1 – 2 inches fresh ginger, sliced
- 3–4 garlic cloves, smashed
- 2 scallions (green onions), chopped
- 4 cups low‑sodium vegetable broth
- 2 cups water
- 2 tablespoons tamari or soy sauce (or to taste)
- 1 tablespoon lime juice (or to taste)
- 8 oz rice noodles (or amount for 2–3 people)
- Optional toppings: fresh cilantro or Thai basil, chili flakes, sliced mushrooms, tofu cubes, baby bok choy
Instructions
- Heat the olive oil in a pot over medium heat (if using). Add the ginger, garlic, and scallions and sauté until fragrant—about 1–2 minutes.
- Pour in the vegetable broth and water and bring to a gentle simmer. Let the aromatics infuse the liquid for about 10–15 minutes.
- Stir in the tamari or soy sauce and lime juice. Taste and adjust seasoning if needed.
- While the broth simmers, cook the rice noodles separately according to package instructions. Drain and rinse under cool water, then divide into bowls.
- If desired, strain the broth to remove the ginger slices/garlic (or leave them in for more flavor). Ladle the hot broth over the rice noodles.
- Top with fresh herbs, chili flakes, mushrooms, tofu, or bok choy as desired. Serve immediately.
Notes
- This broth is especially soothing thanks to the combination of ginger and garlic, both noted for their anti‑inflammatory and immune‑supporting properties. :contentReference[oaicite:0]{index=0}
- For a richer version, stir in a splash of coconut milk; for a very light version, omit any oil and keep just the broth.
- You can add other vegetables (carrot ribbons, zucchini, spinach) into the pot during the last few minutes to bulk it up.
- Prep the broth ahead: make it, cool it, cover and refrigerate; cook the noodles fresh when you’re ready to eat to keep them from getting mushy.
- Check rice noodle packaging to ensure they’re gluten‑free if that is important to you.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
