Healing Ginger Garlic Broth Noodles (Printable Version)

Aromatic ginger garlic broth with tender rice noodles, fresh herbs, and vegetables for cozy 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 version
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 gentle simmer.
03 - Add shiitake mushrooms and carrots. Simmer for 10–15 minutes to allow flavors to meld.
04 - Prepare rice noodles according to package instructions. Drain thoroughly and set aside.
05 - Stir baby spinach into the 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 over the noodles.
07 - Top with cilantro, basil, lime wedges, and any additional toppings of your choice.

# Top Tips:

01 -
  • The broth comes together in minutes but tastes like it simmered all afternoon
  • Its gentle enough for upset stomachs but flavorful enough for dinner guests
  • You can customize the toppings based on whatever needs using up from your crisper drawer
02 -
  • Rice noodles continue softening in hot broth, so slightly undercook them if you plan to have leftovers
  • The longer ginger simmers, the milder it becomes, so taste after ten minutes if you want more kick
  • Lime wedges should be squeezed just before eating to preserve their bright acid
03 -
  • Make a double batch of the broth base and freeze half for emergencies
  • Smash your ginger and garlic with a heavy mug if you cannot find your kitchen mallet

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