Description
A wholesome and aromatic bowl of ginger and garlic broth with noodles that will warm your soul. With a combination of savory vegetable broth, fragrant ginger, garlic, and soy sauce, this dish offers the perfect balance of flavors.
Ingredients
Scale
- 6 cups vegetable broth
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, finely grated
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste (optional)
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup baby spinach
- 200g rice noodles or wheat noodles, cooked
- Green onions and sesame seeds for garnish
Instructions
- Heat sesame oil in a large pot over medium heat. Add ginger and garlic, sautéing for 1–2 minutes until fragrant.
- Pour in the vegetable broth, soy sauce, rice vinegar, and chili paste. Bring to a gentle boil.
- Add mushrooms and carrots, reducing heat to simmer for 8–10 minutes until tender.
- Stir in the spinach, allowing it to wilt. Adjust seasoning to taste.
- Divide cooked noodles into bowls, then ladle the hot broth and vegetables over them.
- Garnish with green onions and sesame seeds before serving.
Notes
- Feel free to customize the vegetables to your preference; zucchini or bell peppers work well too.
- For an added kick, adjust the amount of chili paste or add chili flakes.
- If you prefer a richer broth, you can add a bit of miso paste or coconut milk.
- Use gluten-free noodles for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg