Healing Ginger Garlic Broth With Noodles (Print View)

Aromatic ginger-garlic broth with tender rice noodles, mushrooms, spinach, and fresh herbs. Perfect cozy comfort food.

# What You'll Need:

→ Broth Base

01 - 8 cups vegetable broth
02 - 2-inch piece fresh ginger, sliced
03 - 6 garlic cloves, smashed
04 - 2 green onions, chopped
05 - 1 tablespoon tamari or soy sauce
06 - 1 tablespoon toasted sesame oil
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper

→ Noodles & Additions

10 - 8 oz dried rice noodles
11 - 1 cup shiitake mushrooms, sliced
12 - 1 cup baby spinach
13 - 1 medium carrot, julienned

→ Garnish

14 - 1/2 cup fresh cilantro, chopped
15 - 1/2 cup fresh basil or Thai basil, torn
16 - 1 lime, cut into wedges
17 - Optional: sliced red chili, extra green onions, sesame seeds

# Step-by-Step Directions:

01 - Heat sesame oil in a large pot over medium heat. Add ginger, garlic, and green onions. Sauté for 2-3 minutes until fragrant.
02 - Pour vegetable broth into the pot. Add tamari, rice vinegar, salt, and pepper. Bring mixture to a gentle simmer.
03 - Add shiitake mushrooms and carrots to the broth. Simmer for 10-15 minutes to allow flavors to meld together.
04 - Cook rice noodles according to package instructions. Drain thoroughly and set aside until ready to serve.
05 - Add baby spinach to the simmering broth. Cook for 1-2 minutes until just wilted. Taste and adjust seasoning as needed.
06 - Divide cooked rice noodles among serving bowls. Ladle hot broth and vegetables evenly over the noodles.
07 - Top with fresh cilantro, basil, and lime wedges. Add sliced red chili, extra green onions, or sesame seeds if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The ginger garlic combination feels like a gentle hug for your immune system
  • Ready in under 45 minutes but tastes like it simmered all day
  • Completely customizable based on whats in your crisper drawer
02 -
  • Do not let the garlic and ginger burn during the initial sauté or the broth will taste bitter
  • The broth tastes even better the next day as the ginger flavor continues to develop
  • Always add fresh herbs at the end to preserve their bright aroma and color
03 -
  • Slice your ginger as thinly as possible to extract maximum flavor without fibrous texture
  • Use a vegetable peeler to create beautiful carrot ribbons instead of traditional julienne cuts

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