Broccoli and Ginger Noodle Soup

This broccoli and ginger noodle soup is a light and refreshing dish that's perfect for a quick and easy weeknight meal. The combination of broccoli, ginger, and soy sauce gives the soup a flavorful and umami-rich broth, while the rice noodles add a satisfying chewiness. Best of all, the soup can be made in just 30 minutes, making it a great option for busy weeknights.

Broccoli and ginger noodle soup is a dish that has been enjoyed in China for centuries. The earliest known recipe for the soup dates back to the Song Dynasty (960-1279). The soup was originally made with wheat noodles, but over time, rice noodles became the more popular choice. Today, broccoli and ginger noodle soup is a staple dish in many Chinese households. It is often served as a light lunch or dinner, or as a side dish to a main meal.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 knob ginger, peeled and grated
• 4 cups vegetable broth
• 1 cup broccoli florets
• 1/2 cup rice noodles
• 1/4 cup soy sauce
• 1 teaspoon sesame oil

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened.
3. Add the ginger and cook for 1 minute more.
4. Add the vegetable broth and bring to a boil.
5. Add the broccoli and rice noodles and cook until the noodles are tender.
6. Stir in the soy sauce and sesame oil.
7. Serve immediately.

Why It Works

• The combination of broccoli, ginger, and soy sauce creates a flavorful and umami-rich broth.
• The rice noodles add a satisfying chewiness to the soup.
• The soup can be made in just 30 minutes, making it a great option for busy weeknights.