09/17/2026
♦️Healing Ginger Garlic Broth with Rice Noodles♦️
A golden, gently simmered broth of ginger, garlic and turmeric poured over rice noodles with mushrooms and baby bok choy.
For the broth
1 tbsp oil
2 to 3 bay leaves
5 to 6 garlic cloves, finely minced
1 to 2 inches fresh ginger root, grated
2 celery stalks, finely chopped
4 cups low-sodium vegetable broth
1 tsp turmeric powder
1/8 tsp ground black pepper
1 handful fresh cilantro, chopped
1 tbsp fresh lime or lemon juice
Salt, to taste
Red chili flakes or chili garlic sauce, to taste
For the toppings
1 onion, diced
2 cups mushrooms, sliced
4 baby bok choy, halved
1 cup thin rice noodles
Soak the rice noodles in hot water according to the package, then drain and set them aside. Keep them out of the broth until serving.
Heat the oil in a large pot over medium heat. Add the onion and celery and cook 4 to 5 minutes, until softened but not browned.
Add the garlic and ginger and cook 60 to 90 seconds, only until fragrant. Browned garlic turns bitter and the whole broth tastes of it.
Stir in the turmeric and black pepper and cook 30 seconds in the oil. The pepper is not seasoning here: it is what makes the turmeric usable by your body.
Pour in the vegetable broth, add the bay leaves, and simmer gently for 15 minutes. Do not boil hard, or the ginger turns harsh.
Add the mushrooms and simmer 4 minutes, then add the bok choy cut side down and cook 2 to 3 minutes more, until the stems are just tender and the leaves still bright.
Remove the bay leaves. Take the pot off the heat, then stir in the lime juice, cilantro and salt.
Divide the drained noodles between bowls and ladle the hot broth over them. Finish with chili flakes at the table.
Add the lime juice off the heat so it stays bright.
Add tofu, shredded chicken or a soft-boiled egg to make it a full meal.
DONE ✅
