Ginger-Garlic Noodle Soup
A soothing, punchy noodle soup built on ginger, garlic, and umami-rich broth — grounding, low-effort, and quietly luxurious when you need food to do emotional support.
Ingredients
Soup Base
- 1 tablespoon neutral oil avocado or vegetable
- 1 tablespoon fresh ginger finely grated
- 3 cloves garlic finely grated or minced
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 6 ounces dried ramen or wheat noodles discard seasoning packets
- 2 scallions thinly sliced
- Freshly ground black pepper to taste
Optional Add-Ins
- Chili crisp or chili oil to taste
- 2 soft-boiled eggs halved
- Frozen dumplings
- 1 cup baby spinach or frozen edamame
- Lime wedge or splash of rice vinegar
Instructions
- Heat the neutral oil in a medium pot over medium heat.
- Add the grated ginger and garlic and cook for 30–60 seconds, just until fragrant, without browning.
- Pour in the broth, soy sauce, and sesame oil. Bring to a gentle simmer.
- Add the noodles and cook according to package directions until just tender.
- Stir in any optional add-ins like spinach, edamame, or dumplings during the final minutes of cooking.
- Taste and adjust seasoning with black pepper, chili crisp, or a squeeze of lime.
- Ladle into bowls and finish with scallions and soft-boiled eggs, if using.
Notes
Ginger and garlic bring warmth and clarity without heaviness. Use frozen ginger and garlic cubes for zero-prep efficiency. For toddler-friendly bowls, skip chili oil and cut noodles shorter. Serve in mugs with dumplings on the side for apéro energy.