Healing Ginger Garlic Broth (Printer-friendly)
Aromatic ginger garlic broth with rice noodles, vegetables, and fresh herbs for warming comfort.
# What You'll Need:
→ Broth
01 - 8 cups vegetable broth (gluten-free if needed)
02 - 2-inch piece fresh ginger, sliced
03 - 6 garlic cloves, smashed
04 - 2 green onions, chopped
05 - 1 tablespoon tamari or soy sauce (use gluten-free tamari for GF)
06 - 1 tablespoon toasted sesame oil
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon sea salt (or to taste)
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
# 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 in vegetable broth. Add tamari, rice vinegar, salt, and pepper. Bring to a simmer.
03 - Add shiitake mushrooms and carrots. Simmer for 10–15 minutes to infuse flavors.
04 - Prepare rice noodles according to package instructions. Drain and set aside.
05 - Add baby spinach to the broth and cook for 1–2 minutes until just wilted. Taste and adjust seasoning.
06 - Divide rice noodles among serving bowls. Ladle hot broth and vegetables over the noodles.
07 - Top with cilantro, basil, lime wedges, and any additional toppings as desired.
# Expert Advice:
01 -
- The broth comes together in under thirty minutes but tastes like it simmered for hours
- Every ingredient serves a purpose creating layers of flavor that feel both grounding and uplifting
02 -
- Taste your broth before serving as the salt needs vary by brand
- Rice noodles continue absorbing liquid so serve immediately after assembling
03 -
- Slice your ginger against the grain for maximum surface area and flavor release
- Smash garlic with the side of your knife instead of using a press