Description
This healing ginger garlic broth delivers warm, soothing comfort in just 20 minutes, packed with fresh ginger and garlic to fight colds, ease sore throats, and boost your immune system naturally. Ginger reduces inflammation and nausea while garlic provides antiviral power, making this veggie-loaded soup a go-to for flu season or chilly evenings.
Picture a steaming bowl of golden broth infused with zesty ginger and pungent garlic, loaded with crisp bok choy, earthy mushrooms, and slurpy rice noodles. This recipe transforms simple pantry staples into a restorative soup that hydrates, nourishes, and warms you from the inside out. It’s naturally vegan, gluten-free adaptable, and customizable for spice lovers or picky eaters. Perfect for busy weeknights, sick days, or meal prep that freezes beautifully.
Ingredients
Gather these fresh ingredients for 4-6 hearty servings. All are easy to find and budget-friendly.
- Fresh ginger: 2-inch piece (about 3 tbsp grated) – Grate for max flavor; anti-inflammatory powerhouse
- Garlic cloves: 6 large, minced – Fresh only for immune boost
- Vegetable broth: 6 cups low-sodium – Veggie for vegan; chicken if preferred
- Rice noodles (vermicelli): 7 oz – Gluten-free; soak per package
- Baby bok choy: 2 small heads, chopped – Crisp greens; sub spinach
- Mushrooms (crimini or shiitake): 8 oz, sliced – Umami depth
- Soy sauce or tamari: 2 tbsp – Tamari for gluten-free
- Star anise: 2 pods – Aromatic (remove before serving); sub bay leaf
- Sesame oil: 1 tbsp – For sautéing
- Green onions: 2, sliced – Garnish
- Lime: 1, wedged – Bright finish
- Optional: Carrots (1 cup sliced), chili flakes, sesame seeds – To taste, add crunch or heat
Instructions
This one-pot wonder comes together quickly on the stovetop. No fancy gear needed.
- Prep aromatics: Peel and grate ginger; mince garlic. Chop bok choy (separate stems and leaves), slice mushrooms and green onions. Soak rice noodles in hot water per package (usually 5 minutes), then drain.
- Sauté base (3 minutes): Heat sesame oil in a large pot over medium heat. Add grated ginger, minced garlic, and optional sliced carrots or shallots. Stir 2-3 minutes until fragrant but not browned, to release healing compounds without bitterness.
- Build broth (10-15 minutes): Pour in vegetable broth, soy sauce, and star anise. Bring to a simmer, then reduce heat to low. Let infuse 10 minutes for deep flavor. Taste and adjust salt.
- Add veggies and noodles (5 minutes): Stir in mushrooms and bok choy stems. Simmer 3 minutes until tender. Add bok choy leaves and drained noodles; cook 2 minutes more until wilted and hot. Remove star anise pods.
- Serve hot: Ladle into bowls, garnish with green onions, sesame seeds, chili flakes, and a lime squeeze. Enjoy immediately for best texture.
Pro tips: Fresh ginger/garlic key for potency; simmer gently to preserve nutrients. Total active time: under 15 minutes!
Notes
Nutrition per serving (estimates): 250 calories, 8g protein, 40g carbs, 6g fat, high in vitamin C and A. Use a tracker for exact tweaks.
Storage: Fridge 4 days (noodles separate). Freeze broth/veggies 2 months.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg