Description
A soothing and restorative broth infused with fresh ginger and garlic, served over tender rice noodles. This comforting bowl is perfect for cold days or when you need a little extra nourishment.
Ingredients
- 8 cups vegetable or chicken broth
- 4 cloves garlic, thinly sliced
- 2 inches fresh ginger, peeled and julienned
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon honey or maple syrup (optional)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 8 ounces rice noodles
- 1 cup shredded carrots
- 1 cup baby spinach
- 4 green onions, sliced
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced garlic and ginger, and sauté for 2-3 minutes until fragrant but not browned.
- Pour in the broth and bring to a boil. Reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Stir in the soy sauce, honey (if using), sesame oil, and season with salt and pepper to taste.
- Cook the rice noodles according to package instructions, then drain and set aside.
- Add the shredded carrots and baby spinach to the broth and cook for 2 minutes, until the spinach is wilted.
- Divide the noodles among four bowls, then ladle the hot broth and vegetables over the top.
- Garnish with green onions, cilantro, and a lime wedge on the side for squeezing over the bowl.
Notes
You can customize the seasonings to taste, such as adding chili flakes for heat or swapping the honey for a sugar-free option. For more protein, add shredded chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: Asian-inspired