Ingredients
Scale
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 carrots, sliced thinly
- 2 celery stalks, sliced
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 6 ounces rice noodles
- 2 cups spinach or kale
- Fresh cilantro for garnish
- Salt and pepper to taste
- Optional: Sliced green onions and chili flakes for serving
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes until translucent, then add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add sliced carrots and celery; cook for 4-5 minutes until tender.
- Pour in vegetable broth, turmeric powder, soy sauce, and apple cider vinegar; bring to a boil.
- Reduce heat and simmer for 10 minutes to meld flavors.
- Prepare rice noodles according to package instructions; set aside.
- Stir in spinach or kale into the broth; cook for an additional 2-3 minutes until wilted.
- Season with salt and pepper as desired before serving over rice noodles. Garnish with fresh cilantro, green onions, and chili flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 245
- Sugar: 4g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg