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
