Dinner

Healing Ginger Garlic Broth with Rice Noodles

A warm, soothing bowl of ginger garlic broth ladled over tender rice noodles, with mushrooms, leafy bok choy, and shredded chicken simmered right in. It is the cozy bowl you want on a chilly night or whenever you feel run down, and the whole pot is on the table in about thirty minutes.

Ingredients

• 6 cups chicken broth
• 2 tbsp fresh ginger, sliced or grated
• 5 cloves garlic, minced
• 1 tbsp olive or sesame oil
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tsp rice vinegar
• 1 tsp honey (optional)
• ½ tsp black pepper
• 1 cup sliced mushrooms
• 1 cup bok choy or baby spinach
• 2 green onions, sliced
• 6 oz rice noodles
• 1 cup cooked shredded chicken
• Fresh cilantro, sesame seeds, and chili flakes, for garnish

Steps

1. Cook the noodles: Cook the rice noodles according to the package directions. Drain in a colander and set aside.
2. Bloom the aromatics: Heat the oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1–2 minutes, until fragrant.
3. Build the broth: Pour in the broth and stir in the soy sauce, rice vinegar, black pepper, and honey. Bring to a gentle boil, then simmer 10–15 minutes.
4. Cook the mushrooms: Add the sliced mushrooms and cook 4–5 minutes, until tender.
5. Add chicken and greens: Stir in the shredded chicken to warm through, then add the bok choy during the final 1–2 minutes so it just wilts.
6. Finish with lemon: Remove from the heat and stir in the lemon juice. Taste and adjust the seasoning.
7. Serve: Divide the noodles among bowls and ladle the hot broth, chicken, and vegetables over them. Garnish with green onions, cilantro, sesame seeds, and chili flakes. Serve hot.

Recipe adapted from Ashley’s Healing Ginger Garlic Broth with Rice Noodles (@ashleys.dailyrecipes) — original reel. Quantities are exactly as stated in her caption; the shredded chicken is her optional add and is included here. Macros are estimates computed from the ingredient list.