Description
This Healing Ginger Garlic Broth with Rice Noodles is a warm and comforting dish packed with health benefits.
Ingredients
Scale
- 1 tbsp oil (optional)
- 2–3 bay leaves
- 5–6 garlic cloves, minced
- 1–2 inches fresh ginger, grated
- 2 celery stalks, finely chopped
- 4 cups low-sodium vegetable broth
- 1 tsp turmeric powder
- 1/8 tsp ground black pepper
- 1 tbsp fresh lime or lemon juice
- Handful fresh cilantro, chopped
- Salt, to taste
- Red chili flakes or chili garlic sauce, to taste
- 1 onion, diced
- 2 cups mushrooms, quartered
- 4 baby bok choy, halved or chopped
- 1 cup thin rice noodles
Instructions
- To start crafting your broth, heat 1 teaspoon of oil in a large pot over medium heat. Once the oil is shimmering, add in the diced onion, quartered mushrooms, and halved bok choy. Sauté the mixture until the mushrooms turn golden brown and the bok choy is lightly seared, about 5-7 minutes. Remove the vegetables from the pot and set them aside.
- In the same pot, drizzle in another teaspoon of oil. Over low heat, add the finely chopped celery, bay leaves, minced garlic, and grated ginger. Sauté these ingredients for about three minutes.
- Stir in the turmeric and black pepper, cooking for an additional 30 seconds. Pour in the vegetable broth, bringing it to a boil. Once boiling, lower the heat and let it simmer gently for around 20 minutes.
- After 20 minutes, turn off the heat. Add salt to taste along with the fresh lime or lemon juice.
- Place a serving of cooked rice noodles in each bowl, layering on the sautéed mushrooms and bok choy. Ladle the hot broth generously over the top, garnishing with chopped cilantro and chili flakes.
Notes
For a richer broth, consider roasting your vegetables before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 220 kcal
- Sodium: 600 mg
- Protein: 6 g