Healing Ginger Garlic Broth (Print View)

Warming ginger-garlic infused broth with rice noodles, mushrooms, and fresh herbs for cozy comfort.

# What You Need:

→ Broth Base

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

→ Noodles & Vegetables

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

→ Garnishes

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

# How to Make It:

01 - Heat sesame oil in a large pot over medium heat. Add sliced ginger, smashed garlic cloves, and chopped green onions. Sauté for 2-3 minutes until fragrant and softened, stirring occasionally to prevent burning.
02 - Pour vegetable broth into the pot. Add tamari, rice vinegar, sea salt, and black pepper. Stir to combine and bring mixture to a gentle simmer.
03 - Add sliced shiitake mushrooms and julienned carrots to the simmering broth. Continue cooking for 10-15 minutes to allow flavors to meld and vegetables to become tender.
04 - While broth simmers, cook rice noodles according to package instructions. Typically this involves soaking in boiling water for 6-8 minutes until tender. Drain thoroughly and set aside.
05 - Add baby spinach to the broth and cook for 1-2 minutes until just wilted. Taste broth and adjust seasoning with additional salt or pepper as needed.
06 - Divide cooked rice noodles evenly among serving bowls. Ladle hot broth generously over noodles, ensuring each bowl receives vegetables and mushrooms.
07 - Top each bowl with chopped cilantro, torn basil, and lime wedges. Add optional toppings such as sliced red chili, additional green onions, or sesame seeds as desired.

# Expert Tips:

01 -
  • This broth comes together faster than takeout delivery but tastes like it simmered all day
  • The healing combination of ginger and garlic actually makes you feel better from the inside out
  • Its endlessly adaptable and uses whatever vegetables you have in your crisper drawer
02 -
  • Dont skip smashing the garlic instead of mincing it gives you a mellower sweeter flavor that permeates the broth
  • Cook the noodles separately even though it adds a dish because theyll get gummy if cooked directly in the soup
  • The broth actually tastes better the next day so consider making a double batch
03 -
  • Slice your ginger as thin as possible without driving yourself crazy about uniformity
  • Use a vegetable peeler to julienne the carrots if you want to save time
  • Prep all your ingredients before you start cooking once the broth is simmering everything moves quickly

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