Garlic Ginger Soup With Noodles
User Reviews
4.9
Garlic Ginger Soup With Noodles
Description
This noodle soup starts by gently sautéing diced onion, sliced carrots, celery, grated ginger, and halved garlic cloves in canola oil or water until the vegetables soften and the aromatics release their fragrance. Vegetable broth or water with bouillon cubes is added along with lemon juice, tofu cubes, and hot sauce for heat and acidity. Rice noodles are cooked directly in the broth according to package instructions, absorbing the flavors.
The final soup offers a combination of tender, fragrant vegetables, soft tofu, and chewy noodles. The lemon juice provides fresh brightness that contrasts the spicy hot sauce and earthy ginger and garlic.
The soup can be prepared without oil for a lighter version, though tofu texture will be less crispy. Broiling ginger and garlic before using can bring additional depth. Resting the soup enhances the melding of flavors, and it improves on reheating.
Ingredients
- ½ tablespoon canola oil or 3 tablespoons water, or vegetable oil
- ½ cup onion about ½ medium onion, diced, red or white or yellow
- 2 carrot thinly sliced
- 2 ribs celery thinly sliced
- ⅓ cup ginger grated or finely chopped
- 8 cloves garlic peeled and halved
- 5 cups water or 5 cups vegetable broth, 2 ½ bouillon cubes
- 5 cups vegetable bouillon cubes or 5 cups vegetable broth, 2 ½ bouillon cubes
- 4-5 tablespoons lemon juice (depending on your sourness preference)
- 1 tofu pressed and cut into ½-inch cubes, extra-firm, 14-ounce block
- ⅓ cup hot sauce
- 1 rice noodles 8-ounce package
Instructions
- In a large pot over medium-high heat, heat the oil (or water).
- Add the onion, carrots, celery, ginger, and garlic and cook for 10 minutes or until the onion is tender and translucent.
- Add the water and bouillon cubes (or broth), lemon juice, tofu, and hot sauce.
- Add the noodles and cook for the amount of time suggested on the package.
Notes
- Use ¼ cup vegetable broth instead of oil for an oil-free version, noting tofu won’t crisp as much.
- Broil ginger and garlic slightly before cooking to deepen the broth flavor.
- Peel ginger easily by scraping with a spoon.
- Flavors intensify after resting; the soup tastes better the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 63g | 21% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 1909mg | 80% |
| Potassium | 450mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5845IU | 117% |
| Vitamin C | 27mg | 30% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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