Brothy Ginger Noodle Soup

This Brothy Ginger Noodle Soup is my take on a cross between chicken noodle soup and top ramen…except with healthy, whole foods. The broth is made from veggie bouillon. Diced onions, garlic, celery, carrots and ginger are simmered in the broth until tender. Then thin rice noodles are cooked for a couple of minutes. This soup only takes 35 minutes and packs in so much flavor. Perfect for a cold day or when you are feeling under the weather!

Step One: Prep the Ingredients

The ingredient list for this soup is short and sweet – you probably have most of the ingredients on hand already!

Here is what you need:

• oil – I used avocado
• yellow onion
• carrots
• celery
• fresh ginger
• garlic
• pepper
• dried parsley
• turmeric
• ginger powder
• vegan chicken broth
• vermicelli rice noodles

Step Two: Cook the Veggies & Broth

The reason I call this a “brothy” soup is because the broth is going to cook down and at the end you will end up with more veggies and noodles rather than broth.

You can always add more broth at the end (or to leftovers), but the idea behind this recipe is that you will be slurping noodles and scooping up the leftover broth at the end.

To start the soup, heat the oil in a stock pot over medium heat. Add the veggies & dry spices and cook down for 3 minutes.

Pour in 6 cups of broth and bring to a boil. Partially cover, lower the heat and simmer for 25 minutes.

Step Three: Cook the Noodles & Serve

After the broth has simmered, it will have reduced. Keep it boiling and add the rice noodles. They will only take a few minutes to get tender.

Ladle the broth and noodles into bowls and top with a little bit of extra pepper. I like to use a large spoon and chopsticks to eat this.

The flavor is super intense and delicious. This is everything you could want in a bowl of veggie noodle soup!

Tips & Tricks

I used vegan chicken bouillon to make the broth – and I highly recommend you do too. Since it is so concentrated, I only used 4 cups of prepared broth and 2 cups of water. After the noodles have cooked in the broth, you can add more broth if you want it to have more liquid.

If you plan to eat this over a couple days, you can cook the noodles in a separate pot and then add them to each bowl as you eat.

If you want some protein, you can add white beans, chickpeas or cubed tofu to the soup while it simmers.