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Asian-Inspired Ginger-Garlic Broth With Noodles (Low Calorie) - Light, Comforting, And Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Low-sodium vegetable broth (or chicken broth), 6 cups
  • Fresh ginger, 2–3 inches, sliced or smashed
  • Garlic, 6–8 cloves, thinly sliced
  • Scallions (green onions), 1 bunch, whites and greens separated
  • Soy sauce or tamari, 2–3 tablespoons (low sodium preferred)
  • Rice vinegar, 1–2 tablespoons
  • Sesame oil, 1 teaspoon (optional for aroma)
  • Chili crisp or red pepper flakes, to taste (optional)
  • Mushrooms (shiitake, cremini, or mixed), 1–2 cups, sliced
  • Bok choy or baby spinach, 2–3 cups, chopped
  • Carrot, 1 medium, julienned or thinly sliced
  • Noodles: rice noodles, soba, or whole-wheat spaghetti, 6–8 ounces dry
  • Optional lean protein: tofu (firm or extra firm), cooked chicken breast, or shrimp
  • Lime, 1–2, cut into wedges
  • Fresh herbs (cilantro, Thai basil), a small handful (optional)
  • White pepper or black pepper, to taste

Method
 

  1. Prep the aromatics. Peel and slice the ginger. Thinly slice the garlic. Separate scallion whites from greens; chop both and keep separate.
  2. Toast the flavor base. In a large pot over medium heat, add a splash of water or 1 teaspoon neutral oil. Add ginger, garlic, and scallion whites. Cook 2–3 minutes until fragrant, stirring often to prevent browning.
  3. Build the broth. Pour in the vegetable or chicken broth. Add soy sauce or tamari. Bring to a gentle boil, then lower to a simmer for 10 minutes to extract flavor.
  4. Add mushrooms and carrots. Stir in mushrooms and carrot. Simmer 5–7 minutes until just tender.
  5. Cook the noodles. In a separate pot, cook noodles according to package directions until al dente. Drain and rinse briefly to stop cooking. Tip: Keeping noodles separate helps the broth stay clear and the noodles from getting mushy.
  6. Add greens and adjust. Stir in bok choy or spinach and cook 1–2 minutes until wilted. Add rice vinegar to brighten. Taste and adjust with more soy or vinegar as needed. A pinch of white pepper is great here.
  7. Optional protein. Add cubed tofu, shredded cooked chicken, or quick-cooked shrimp for extra protein. Warm through gently.
  8. Finish with aroma. Stir in 1 teaspoon sesame oil if using. Remove any large ginger slices if you prefer a smoother sip.
  9. Assemble bowls. Divide noodles into bowls. Ladle hot broth and vegetables over the top. Garnish with scallion greens, a squeeze of lime, herbs, and chili crisp if you like heat.