Healing Ginger Garlic Broth Noodles (Printable Version)

Warming Asian-inspired bowl with aromatic ginger-garlic broth, rice noodles, mushrooms, and fresh herbs.

# What You'll Need:

→ Broth Base

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

→ Noodles & Additions

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

→ Garnish

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

# Step-by-Step:

01 - Heat sesame oil in a large pot over medium heat. Add sliced ginger, smashed garlic, and chopped green onions. Sauté for 2–3 minutes until fragrant and lightly golden.
02 - Pour in vegetable broth. Add tamari, rice vinegar, sea salt, and black pepper. Bring mixture to a gentle simmer, stirring to incorporate seasonings.
03 - Add sliced shiitake mushrooms and julienned carrot to the simmering broth. Cook for 10–15 minutes to infuse flavors and soften vegetables.
04 - While broth simmers, cook rice noodles according to package instructions until tender. Drain thoroughly 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 tamari if needed.
06 - Divide cooked rice noodles among serving bowls. Ladle hot broth and vegetables evenly over noodles, ensuring each bowl receives an equal share of mushrooms and carrots.
07 - Top each bowl with fresh cilantro, basil, and lime wedges. Add optional toppings such as sliced red chili, additional green onions, or sesame seeds as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The broth comes together in under 30 minutes but tastes like it simmered for hours
  • Its endlessly customizable based on what you have in your fridge
  • Something about the combination of ginger, garlic, and warm broth feels like a hug in a bowl
02 -
  • The longer the ginger and garlic simmer in the broth, the milder and more integrated their flavor becomes
  • Rice noodles can become gummy if left sitting in hot liquid too long, so serve immediately after assembling
  • A splash of extra rice vinegar right before serving brightens everything up beautifully
03 -
  • Make a double batch of the broth base and keep it in the fridge for quick meals throughout the week
  • The broth actually tastes better the next day, so dont hesitate to make it ahead

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