Nourishing Ginger and Garlic Broth with Noodles
A flavorful, nourishing ginger and garlic broth with tender noodles, mushrooms, and spinach. Perfect for a warm, comforting meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
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
- Adjust the amount of chili paste based on your spice preference.
- You can substitute rice noodles with wheat noodles if preferred.
- For a richer flavor, you can add a dash of miso paste.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg