Healing Ginger Garlic Broth Noodles (Printable)

Soothing aromatic broth with ginger, garlic, and tender rice noodles. Ready in 40 minutes for cozy comfort.

# What You'll Need:

→ Broth Base

01 - 8 cups vegetable broth (gluten-free if needed)
02 - 2 tablespoons toasted 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 (gluten-free tamari for GF version)
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon sea salt, plus more to taste
09 - 1/2 teaspoon freshly ground black pepper

→ Noodles & Vegetables

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

→ 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 - Sliced red chili (optional)
18 - Extra green onions (optional)
19 - Sesame seeds (optional)

# 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 lightly golden, stirring constantly to prevent burning.
02 - Pour vegetable broth into the pot with aromatics. Add tamari, rice vinegar, sea salt, and black pepper. Stir well to incorporate seasonings. Bring mixture to a gentle simmer over medium-high heat.
03 - Add sliced shiitake mushrooms and julienned carrots to simmering broth. Reduce heat to medium-low and simmer for 10-15 minutes until vegetables are tender and flavors have melded together.
04 - While broth simmers, prepare rice noodles according to package instructions. Typically, soak in hot water for 6-8 minutes until al dente. Drain thoroughly in a colander and set aside.
05 - Stir baby spinach into the broth and cook for 1-2 minutes until just wilted. Taste broth and adjust seasoning with additional salt or pepper as needed. Remove from heat.
06 - Divide cooked rice noodles evenly among 4 serving bowls. Ladle hot broth generously over noodles, ensuring each bowl receives vegetables and broth.
07 - Top each bowl with fresh cilantro, basil, and lime wedges. Add optional sliced red chili, extra green onions, or sesame seeds as desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The broth comes together in under 30 minutes but tastes like it simmered all afternoon
  • Its incredibly forgiving and adaptable to whatever you have in your refrigerator
  • Something about the combination of ginger and garlic feels like medicine for your soul
02 -
  • The broth actually tastes better the next day so consider making it ahead and letting the flavors develop overnight
  • Rinse your rice noodles under cold water after cooking to stop them from sticking together
  • Wait until the very last second to add the spinach or itll become sad and mushy
03 -
  • Use a vegetable peeler to create pretty ribbons of carrot instead of julienned strips for a more elegant presentation
  • Toast some sesame seeds and sprinkle them over the top right before serving for a lovely nutty crunch

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