Easy Ginger Garlic Broth with Rice Noodles
Easy Ginger Garlic Broth with Rice Noodles is a comforting, better-than-takeout soup that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to a perfect broth every time. The fragrant combination of ginger and garlic creates a cozy, healing soup that’s perfect for busy weeknights or when you’re under the weather. Start with my Easy Chicken Ramen Stir Fry with Fresh Veggies for a complete meal. If you love recipes like this, you’ll also enjoy Easy Chicken Ramen Stir Fry with Fresh Veggies and Fresh Mango Cucumber Salad with Blueberries and Avocado.
Why This Easy Ginger Garlic Broth with Rice Noodles Is Pure Comfort
- Better than takeout taste at home
- Ready in just 20 minutes
- Packed with immune-boosting ingredients
- Versatile – add your favorite proteins or veggies
What You'll Need for Easy Ginger Garlic Broth with Rice Noodles
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rice noodles
- Ginger
- Garlic
- Chicken broth
- Soy sauce
- Green onions
- Sriracha (optional)
- Sesame oil
- Salt
- Pepper
- Optional: Soft-boiled egg
- Optional: Chicken
- Optional: Shrimp
- Optional: Tofu
- Optional: Spinach
- Optional: Bean sprouts
đź“ť Ingredient Notes
- Rice noodles: Use thin rice noodles for a quick cook time.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Ensures a smooth, velvety broth. → See on Amazon
- Instant-read thermometer — Guarantees your broth is safe to eat. → See on Amazon
How to Make Easy Ginger Garlic Broth with Rice Noodles
- Step 1: Soak rice noodles in hot water for 10 minutes. Drain and set aside.
- Step 2: In a large pot, sauté minced ginger and garlic in sesame oil until fragrant.
- Step 3: Add chicken broth, soy sauce, salt, and pepper. Bring to a boil.
- Step 4: Reduce heat, add drained noodles, and simmer for 5 minutes.
- Step 5: Blend the soup until smooth (optional). Taste and adjust seasoning.
- Step 6: Serve hot, topped with green onions and your choice of toppings.
Cook's Tips for Perfect Easy Ginger Garlic Broth with Rice Noodles
- : For a spicy broth, add Sriracha to taste.
- Common mistake and fix: Don't overcook the noodles to prevent them from becoming mushy. Add them to the broth just before serving.
- : For a heartier meal, add your favorite protein or vegetables.
- : To make this soup vegetarian, use vegetable broth instead of chicken broth.
Storing & Reheating Easy Ginger Garlic Broth with Rice Noodles
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: The broth can be made ahead of time and reheated with the noodles just before serving.
Freezing Easy Ginger Garlic Broth with Rice Noodles
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smooth broth, blend the soup until smooth after cooking. Be careful when blending hot liquids.
- Best substitution: Use thin rice noodles for a quick cook time. Avoid using thick noodles as they take longer to cook.
- Make-ahead: The broth can be made ahead of time and reheated with the noodles just before serving.
- Scaling: This recipe serves 4. To serve more, simply double or triple the ingredients.
- Troubleshooting: If your broth is too thick, add more chicken broth or water to reach your desired consistency.
Want to level up this recipe?
High-quality chicken broth — A rich, flavorful broth is key to a delicious soup. Choose a high-quality broth for the best results. → Check price on Amazon
Easy Ginger Garlic Broth with Rice Noodles
Ingredients
Main Ingredients
- Rice noodles
- Ginger
- Garlic
- Chicken broth
- Soy sauce
- Green onions
Seasonings
- Sriracha (optional)
- Sesame oil
- Salt
- Pepper
Optional Toppings
- Soft-boiled egg
- Chicken
- Shrimp
- Tofu
- Spinach
- Bean sprouts
Instructions
- Step 1: Soak rice noodles in hot water for 10 minutes. Drain and set aside.
- Step 2: In a large pot, sauté minced ginger and garlic in sesame oil until fragrant.
- Step 3: Add chicken broth, soy sauce, salt, and pepper. Bring to a boil.
- Step 4: Reduce heat, add drained noodles, and simmer for 5 minutes.
- Step 5: Blend the soup until smooth (optional). Taste and adjust seasoning.
- Step 6: Serve hot, topped with green onions and your choice of toppings.
Notes
- Chef tip: For a smooth broth, blend the soup until smooth after cooking. Be careful when blending hot liquids.
- Best substitution: Use thin rice noodles for a quick cook time. Avoid using thick noodles as they take longer to cook.
- Make-ahead: The broth can be made ahead of time and reheated with the noodles just before serving.
- Scaling: This recipe serves 4. To serve more, simply double or triple the ingredients.
- Troubleshooting: If your broth is too thick, add more chicken broth or water to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: The broth can be made ahead of time and reheated with the noodles just before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 10g
- Fat: 5g
- Carbs: 35g
- Fiber: 2g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 5mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Ginger Garlic Broth with Rice Noodles FAQs
Yes, the broth can be made ahead of time. However, it's best to add the noodles just before serving to prevent them from becoming mushy.
To enhance the flavor, try using a high-quality chicken broth and adding more soy sauce or Sriracha to taste.
Yes, you can freeze individual portions of this soup for up to 2 months. Thaw overnight in the refrigerator before reheating.
Yes, you can make this soup in the slow cooker. Cook the ginger and garlic in a pan first, then transfer to the slow cooker with the remaining ingredients. Cook on low for 4-6 hours or on high for 2-3 hours.
This soup is gluten-free as long as you use gluten-free soy sauce or tamari. Always double-check the labels of your ingredients to ensure they are gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Ginger Garlic Broth with Rice Noodles and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
