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Garlic Ginger Soup With Noodles Recipe

Garlic Ginger Soup With Noodles Recipe
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★★★★★

4.7 from 7 reviews

A zesty and comforting Garlic Ginger Soup with Noodles, packed with fresh vegetables, tofu, and bold flavors from ginger, garlic, and lemon juice. This vegan and gluten-free soup is perfect for a nourishing meal that warms you up and boosts your immune system.

Ingredients

Scale

Vegetables and Flavorings

  • ½ tablespoon canola or vegetable oil (or 3 tablespoons water for oil-free option)
  • ½ cup diced red, white, or yellow onion (about ½ medium onion)
  • 2 carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • ⅓ cup grated or finely chopped ginger
  • 8 cloves garlic, peeled and halved

Liquids and Broth

  • 5 cups water
  • 2 ½ vegetable bouillon cubes (or 5 cups vegetable broth as alternative)
  • 4–5 tablespoons lemon juice (adjust to sourness preference)
  • ⅓ cup hot sauce

Protein and Noodles

  • 1 (14-ounce) block extra-firm tofu, pressed and cut into ½-inch cubes
  • 1 (8-ounce) package rice noodles

Instructions

  1. Heat the oil or water: In a large pot over medium-high heat, warm the canola oil or, for an oil-free version, heat 3 tablespoons of water until shimmering.
  2. Sauté the vegetables and aromatics: Add the diced onion, sliced carrots, celery, grated ginger, and garlic halves to the pot. Cook, stirring occasionally, for about 10 minutes or until the onion is tender and translucent, allowing the flavors to meld.
  3. Add liquids and flavorings: Pour in the 5 cups of water along with the vegetable bouillon cubes (or broth). Stir in the lemon juice, tofu cubes, and hot sauce. Bring the mixture to a simmer to let the flavors infuse.
  4. Cook the noodles: Add the rice noodles to the pot, cooking them according to the package instructions—usually about 4-6 minutes—until tender but not mushy. Stir occasionally to prevent sticking.

Notes

  • Press the tofu beforehand to remove excess moisture for better texture.
  • Adjust the amount of hot sauce and lemon juice based on your spice and sourness preferences.
  • This soup can be made oil-free by substituting oil with water for sautéing.
  • Feel free to swap rice noodles for other gluten-free noodles if desired.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.

Nutrition

Keywords: garlic ginger soup, vegan noodle soup, tofu soup, easy vegan recipes, gluten-free soup, immune boosting soup, healthy soup

Find it online: https://cheframiflavor.com/garlic-ginger-soup-with-noodles-recipe/