Healing Ginger Garlic Broth Noodles (Printable Version)

Warming broth infused with ginger, garlic, and vegetables over tender rice noodles.

# What You Need:

→ Broth Base

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

→ Noodles & Vegetables

10 - 8 oz dried rice noodles, vermicelli style
11 - 1 cup shiitake mushrooms, stems removed, caps sliced
12 - 1 medium carrot, julienned into thin strips
13 - 1 cup baby spinach leaves

→ Fresh Garnishes

14 - 1/2 cup fresh cilantro leaves and tender stems, chopped
15 - 1/2 cup fresh Thai basil leaves, torn
16 - 1 whole lime, cut into 6 wedges
17 - Optional: sliced red chili peppers, extra green onions, toasted sesame seeds

# How to Make It:

01 - Heat sesame oil in a large soup pot over medium heat. Add sliced ginger, smashed garlic, and chopped green onions. Sauté for 2-3 minutes, stirring constantly until fragrant and ginger begins to soften.
02 - Pour in vegetable broth and add tamari, rice vinegar, sea salt, and black pepper. Increase heat to high and bring to a gentle simmer, stirring to dissolve seasonings.
03 - Add sliced shiitake mushrooms and julienned carrots to the simmering broth. Reduce heat to medium-low and cook for 10-15 minutes, allowing vegetables to tenderize and flavors to meld.
04 - While broth simmers, place rice noodles in a large heat-proof bowl. Cover with boiling water and soak according to package directions, typically 5-7 minutes until al dente. Drain thoroughly in a colander and set aside.
05 - Stir baby spinach into the hot broth and cook for 1-2 minutes until just wilted. Remove from heat and taste broth, adjusting salt or tamari as needed.
06 - Divide cooked rice noodles evenly among 4 serving bowls. Ladle hot broth and vegetables generously over noodles, ensuring each bowl receives mushrooms, carrots, and spinach.
07 - Top each bowl generously with chopped cilantro and torn Thai basil. Serve immediately with fresh lime wedges on the side for squeezing. Add sliced red chili or extra green onions if desired.

# Expert Advice:

01 -
  • The broth comes together in under 30 minutes but tastes like it simmered all day
  • Every ingredient serves a purpose, from immune boosting ginger to soothing garlic
  • You can customize the add ins based on what is in your fridge or what your body craves
02 -
  • The broth tastes even better the next day, so make a double batch and keep some for tomorrow
  • Adding protein like tofu or shredded chicken turns this from side dish to complete meal
  • If the ginger flavor is too intense for you, simmer the slices for ten minutes then fish them out
03 -
  • Use a vegetable peeler to create long ribbons of carrot instead of julienne strips for easier prep
  • Toast extra sesame seeds in a dry pan and sprinkle them on top for texture contrast

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