Dinner

Healing Ginger Garlic Broth with Rice Noodles and Bok Choy Recipe

ByCharlotte Montgomery February 8, 2026February 8, 2026

Introduction

This Healing Ginger Garlic Broth with Rice Noodles and Bok Choy is a soothing, flavorful soup perfect for chilly days or when you need a comforting meal. Packed with aromatic ginger and garlic, fresh vegetables, and tender rice noodles, it’s both nourishing and easy to prepare.

A bowl of clear broth filled with thin white rice noodles neatly piled in the center, surrounded by bright green bok choy and chopped green onions. On top, there are chopped red chili slices, roasted peanuts, crispy fried shallots, and fresh cilantro leaves, adding different textures and colors. The bowl itself is white with a rough brown rim, placed on a wooden board with chopsticks nearby, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon sesame oil or neutral oil
1 small onion, sliced
6 cloves garlic, smashed
2 tablespoons fresh ginger, sliced
6 cups low-sodium vegetable broth or chicken broth
1 tablespoon low-sodium soy sauce
1 teaspoon rice vinegar (optional)
Salt to taste
8 oz rice noodles (flat or vermicelli)
1 cup baby spinach or bok choy
1 small carrot, julienned or thinly sliced
2 green onions, thinly sliced
Fresh cilantro, chopped (optional)
Lime wedges, for serving
Optional protein: shredded chicken, tofu, or soft-boiled egg
Optional garnish: chili flakes or chili oil

Instructions

Step 1: Heat the sesame oil in a large pot over medium heat. Add the sliced onion, smashed garlic, and sliced ginger. Sauté for about 5 minutes until the mixture is aromatic and the onions turn slightly golden.
Step 2: Pour in the broth and bring it to a boil. Once boiling, reduce the heat and let it simmer uncovered for 20 to 25 minutes to allow the flavors to infuse.
Step 3: Stir in the soy sauce and rice vinegar if using. Season with salt to taste. You can strain the broth for a clear soup or leave the aromatics in for more intense flavor.
Step 4: Meanwhile, cook the rice noodles according to the package instructions. Drain and rinse them with cool water to prevent sticking.
Step 5: Divide the cooked noodles into serving bowls and add spinach or bok choy, carrots, green onions, and your choice of optional protein.
Step 6: Ladle the hot broth over the noodles and toppings. Garnish with fresh cilantro, and serve with lime wedges and chili flakes or chili oil if desired.

Tips & Variations

For deeper flavor, toast the ginger and garlic briefly before sautéing the onions.
Substitute bok choy with kale or Swiss chard if you prefer a different leafy green.
To make it vegan, use vegetable broth and add tofu as the protein.
Add a soft-boiled egg for extra richness and protein.
If you like spice, drizzle chili oil or sprinkle chili flakes just before serving.

Storage

Store the broth and cooked noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove before combining with noodles and fresh toppings for best texture and flavor. Avoid storing noodles mixed with broth to prevent sogginess.

How to Serve

A deep brown bowl filled with warm clear broth, lightly tinted with a reddish oil layer on top, containing thin, light beige noodles that fill most of the bowl and float gently beneath the surface. Scattered on top are vibrant green chopped scallions and dark green leafy cilantro sprigs placed centrally. Around the greens, there are several slices of glossy, dark brown mushrooms partially submerged in the broth. The bowl sits on a round wooden board with a pair of brown chopsticks resting beside it on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ginger instead of fresh?

Fresh ginger provides the best flavor and aroma for this broth, but if necessary, you can use a smaller amount of ground ginger. Start with 1/2 teaspoon and adjust to taste, keeping in mind the flavor will be less vibrant.

How do I prevent rice noodles from sticking together?

After cooking, drain the rice noodles and rinse them under cool running water. This stops the cooking process and removes excess starch, which helps keep the noodles separate and prevents clumping.