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Chef Ava

Healing Ginger Garlic Broth with Rice Noodles

This healing ginger garlic broth with rice noodles is warm, nourishing, and packed with anti-inflammatory ingredients like fresh ginger, garlic, and turmeric. Light yet satisfying, it’s the perfect comforting bowl for cold days or when you need a restorative meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Asian-Inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups low-sodium vegetable broth
  • 1 cup thin rice noodles
  • 2 cups mushrooms, quartered
  • 4 baby bok choy, chopped
  • 1 onion, diced
  • 2-3 bay leaves
  • 5-6 cloves garlic, minced
  • 1-2 inches fresh ginger, grated
  • 2 celery stalks, chopped
  • 1 tbsp oil (optional)
  • 1 tsp turmeric powder
  • 1/8 tsp black pepper
  • 1 tbsp lemon or lime juice
  • salt to taste
  • fresh cilantro, chopped for garnish
  • red chili flakes or chili garlic sauce (optional)

Equipment

  • large pot
  • knife
  • cutting board
  • ladle

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, mushrooms, and bok choy and cook for 4–5 minutes until tender. Remove and set aside.
  2. In the same pot, add celery, bay leaves, garlic, and ginger. Cook for 3 minutes until fragrant.
  3. Add turmeric and black pepper and stir for 30 seconds.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
  5. Cook rice noodles according to package directions. Drain and set aside.
  6. Remove bay leaves. Stir in lemon or lime juice and season with salt.
  7. Return cooked vegetables to the pot and stir to combine.
  8. Divide noodles into bowls and ladle hot broth over top.
  9. Garnish with cilantro and chili flakes if desired. Serve immediately.

Notes

Use fresh ginger and garlic for best flavor. Do not skip the 20-minute simmer — it builds depth in the broth. Add lemon or lime juice at the end to keep its brightness. Store noodles separately from broth to prevent sogginess.