Healing Ginger Garlic Broth with Rice Noodles
A soothing, immune-boosting soup simmered with garlic, ginger, and turmeric, this Healing Ginger Garlic Broth with Rice Noodles is light, vegan, and deeply comforting—perfect for chilly evenings or mindful meals.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion chopped fine
- 4 cloves garlic minced
- 2 tablespoon fresh ginger grated
- 6 cups vegetable broth
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 4 oz rice noodles
- 1 cup mushrooms sliced
- 2 cups baby spinach
- 1 green onion sliced
- 1 teaspoon sesame oil for garnish
- salt and pepper to taste
Instructions
Instructions
- Heat olive oil in a pressure cooker pot on medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Pour in vegetable broth, soy sauce, and rice vinegar. Stir well.
- Lock the lid and cook on high pressure for 10 minutes.
- Allow natural release of pressure to maintain clear broth.
- Cook rice noodles separately according to package instructions. Drain and set aside.
- After releasing pressure, open lid and add sliced mushrooms. Use sauté mode to simmer broth with mushrooms for 10 minutes.
- Stir in baby spinach and let wilt for about 2 minutes. Season with salt and pepper.
- To serve, divide noodles into bowls, ladle hot broth over, top with green onion and drizzle sesame oil.
Notes
For oil-free version, sauté with water or broth instead of oil. Store broth and noodles separately for best texture. Pairs beautifully with fresh salads or crispy tofu for added protein and crunch.