This Healing Ginger Garlic Broth with Rice Noodles is a light yet deeply nourishing soup designed to comfort the body and soothe the senses. Made with warming ginger, immune-supporting garlic, turmeric, and tender rice noodles, it’s perfect when you’re feeling under the weather or simply craving a gentle, restorative meal.
Why You’ll Love This Recipe
- Comforting, light, and deeply nourishing
- Packed with anti-inflammatory ingredients
- Easy to digest and naturally gluten-free
- Customizable spice and toppings
- Perfect for cold days, recovery, or mindful eating
- A truly soothing healing ginger garlic broth
Ingredients
For the Broth
- 1 tablespoon oil (optional; see notes for oil-free version)
- 2–3 bay leaves
- 5–6 garlic cloves, finely minced
- 1–2 inches fresh ginger root, grated
- 2 celery stalks, finely chopped
- 4 cups low-sodium vegetable broth
- 1 teaspoon turmeric powder
- ⅛ teaspoon ground black pepper
- Handful of fresh cilantro, chopped
- 1 tablespoon fresh lime or lemon juice
- Salt, to taste
- Red chili flakes or chili garlic sauce, to taste
For the Toppings
- 1 onion, diced
- 2 cups mushrooms, quartered
- 4 baby bok choy, chopped or halved
- 1 cup thin rice noodles
Instructions
Cook the Vegetables
- Heat 1 teaspoon oil in a large pot over medium-high heat.
- Add onion, mushrooms, and bok choy.
- Cook until mushrooms release moisture and become golden and bok choy is lightly seared.
- Remove vegetables from the pot and set aside.
Prepare the Broth Base
- Add another teaspoon of oil to the same pot.
- Add celery, bay leaves, garlic, and ginger.
- Sauté gently over low heat for about 3 minutes until fragrant.
Add Spices and Simmer
- Stir in turmeric and black pepper. Cook for 30 seconds.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer gently for 20 minutes.
Finish and Assemble
- Turn off heat. Add salt and lime or lemon juice to taste.
- Divide rice noodles and cooked vegetables among bowls.
- Ladle hot broth over the top.
- Garnish with cilantro and chili flakes or chili garlic sauce. Serve immediately.
Tips & Tricks
- Simmer slowly to preserve the healing properties
- Grate ginger finely for maximum flavor release
- Adjust chili to suit your spice tolerance
- Use fresh turmeric if available for deeper flavor
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2–3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Dietary Notes: Vegan, gluten-free, halal-friendly
Notes
- For an oil-free version, sauté vegetables with a splash of broth or water
- Add tofu or edamame for extra protein
- Miso can be added at the end for umami (do not boil)
Nutrition (Approximate per serving)
- Calories: 180
- Protein: 5g
- Carbohydrates: 30g
- Fat: 4g
FAQ
Is ginger garlic broth good when sick?
Yes, ginger and garlic are traditionally used to support immunity and digestion.
Can I make this ahead of time?
Yes, store broth separately from noodles and assemble before serving.
Can I freeze the broth?
Yes, freeze the broth (without noodles) for up to 2 months.
What noodles work best?
Thin rice noodles cook quickly and are easy to digest.
Storage
- Refrigerator: Up to 4 days
- Freezer: Broth only, up to 2 months
- Reheating: Gently reheat on stovetop; add fresh noodles if needed
Similar Recipes
Healing Ginger Garlic Broth with Rice Noodles
Healing ginger garlic broth is a light, nourishing soup made with ginger, garlic, turmeric, and rice noodles to support comfort and wellness.
Ingredients
For the Broth
- 1 tablespoon oil optional; see notes for oil-free version
- 2 –3 bay leaves
- 5 –6 garlic cloves finely minced
- 1 –2 inches fresh ginger root grated
- 2 celery stalks finely chopped
- 4 cups low-sodium vegetable broth
- 1 teaspoon turmeric powder
- ⅛ teaspoon ground black pepper
- Handful of fresh cilantro chopped
- 1 tablespoon fresh lime or lemon juice
- Salt to taste
- Red chili flakes or chili garlic sauce to taste
For the Toppings
- 1 onion diced
- 2 cups mushrooms quartered
- 4 baby bok choy chopped or halved
- 1 cup thin rice noodles
Instructions
Cook the Vegetables
- Heat 1 teaspoon oil in a large pot over medium-high heat.
- Add onion, mushrooms, and bok choy.
- Cook until mushrooms release moisture and become golden and bok choy is lightly seared.
- Remove vegetables from the pot and set aside.
Prepare the Broth Base
- Add another teaspoon of oil to the same pot.
- Add celery, bay leaves, garlic, and ginger.
- Sauté gently over low heat for about 3 minutes until fragrant.
Add Spices and Simmer
- Stir in turmeric and black pepper. Cook for 30 seconds.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer gently for 20 minutes.
Finish and Assemble
- Turn off heat. Add salt and lime or lemon juice to taste.
- Divide rice noodles and cooked vegetables among bowls.
- Ladle hot broth over the top.
- Garnish with cilantro and chili flakes or chili garlic sauce. Serve immediately.
Notes
For an oil-free version, sauté vegetables with a splash of broth or water
Conclusion
This Healing Ginger Garlic Broth with Rice Noodles is a gentle, grounding soup that delivers warmth, comfort, and nourishment in every bowl. Whether you’re recovering, resetting, or simply craving something wholesome, this recipe offers healing simplicity you’ll return to often.