Healing Ginger Garlic Broth with Rice Noodles

A soothing, anti-inflammatory bowl featuring fresh ginger, garlic, bok choy, and rice noodles. Naturally vegan and gluten-free, this comforting recipe supports digestion and immune health.

Prep time

10 minutes

Cook time

30 minutes

Total time

40 minutes

Yield

2–3 bowls

Ingredients

For the Broth:

1 tbsp oil (optional)

2–3 bay leaves

5–6 garlic cloves, minced

1–2 inches ginger, grated

2 celery stalks, chopped

4 cups low-sodium vegetable broth

1 tsp turmeric

1/8 tsp black pepper

Handful of cilantro, chopped

1 tbsp lime or lemon juice

Salt to taste

Red chili flakes to taste

For the Toppings:

1 onion, diced

2 cups mushrooms, quartered

4 baby bok choy, halved

1 cup rice noodles

Instructions

1. Step 1: Cook onion, mushrooms, and bok choy until golden; set aside.
2. Step 2: In the same pot, sauté celery, bay leaves, garlic, and ginger for 3 minutes.
3. Step 3: Add turmeric and black pepper; stir for 30 seconds.
4. Step 4: Pour in broth; simmer for 20 minutes.
5. Step 5: Add lime juice, salt, and cilantro; adjust seasoning.
6. Step 6: Assemble noodles and veggies in bowls, pour broth over top, and serve hot.

Notes

Store broth and noodles separately. Add lime and cilantro just before serving for best flavor. For oil-free version, sauté aromatics in broth.