Brothy Ginger Noodle Soup
Perfect for a cold day, this Brothy Ginger Noodle Soup is simple and flavorful. A veggie broth base, with tender veggies and rice noodles!
Equipment
Ingredients
- 2 tablespoons oil I used avocado
- 1 yellow onion diced
- 3 carrots peeled & diced
- 5 stalks celery diced
- 1 tablespoon fresh ginger finely minced
- 4 cloves garlic finely minced
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon turmeric
- 1/2 teaspoon ginger powder
- 6-8 cups vegan chicken broth see notes
- 7 ounces vermicelli rice noodles dry
Instructions
- 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 (see notes) and bring to a boil. Partially cover, lower the heat and simmer for 25 minutes.
- Remove the lid, add the noodles and cook for a couple of minutes, or until the noodles are done.
- Ladle into bowls and enjoy!
Video
Notes
- 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.
Nutrition
Calories: 305kcal | Carbohydrates: 56g | Protein: 3g | Fat: 8g