This simple garlic ginger soup with noodles is a warm, comforting, nutritious, healing broth, noodle, and tofu combination – perfect for serving when you feel a cold/flu coming on (or any other time of the year!). Best of all, this vegan noodle soup is fairly versatile and ready in under 30 minutes!
The weather is cooling down, and seasonal colds/flu are on the up, meaning it’s a great time to learn how to prepare this aromatic, warming, comforting garlic ginger soup. According to Terrence Paschal (the creator of this healing broth recipe), this simple healing garlic soup was the ultimate cold-busting soup brought out by their mother and has continued down the generation thanks to its’ effectiveness (even better than vegan chicken noodle soup)!
Garlic and ginger have been used for thousands of years to help ward off and improve various illnesses – and for good reason. This combination of ingredients, when paired with noodles, veggies, and a simple yet aromatic vegetable broth, makes for a wonderfully healing soup. However, even better, it packs in delicious and aromatic flavor, too! In many ways, it’s similar to a quick ‘cheat’ vegan pho soup!
Even better, this garlic and ginger vegan noodle soup is naturally dairy-free, gluten-free, meat-free, optionally oil-free, and highly adaptable. Feel free to add in extra healing veggies, adjust the heat in the broth, swap out the noodles for another grain, and more! Either way, you’ll be enjoying this ‘vegan pho’/ garlic ginger soup in under 30 minutes – and there’s no need to wait until you feel a cold coming on to enjoy this aromatic ginger and garlic soup either!
Estimated cost per serving: $1.15!
Garlic Ginger Soup Health Benefits
This healing garlic soup is packed to the brim with healthy, healthful properties, including cleansing, immune-boosting, aiding digestion, and antioxidants, etc. This is largely thanks to the addition of the two main aromatic ingredients: garlic and ginger.
Garlic: For centuries, garlic has been used to prevent and cure various illnesses, including infections, blood disorders, and the common cold/flu. Garlic has a combination of anti-fungal, antiviral, antibacterial, and immune-boosting properties. More so, various studies have explored its use to help reduce and eliminate colds/flu (with positive results!). Not to mention that the various nutrients make for a wonderful immune boost.
Top Tip: Garlic contains an immune-boosting compound called allicin. The allicin content will increase by chopping the garlic at least 10 minutes before adding it to the pan when making this ginger garlic vegan noodle soup.
Ginger: Another ingredient relied upon medicinally for thousands of years, ginger is an impressive immune-boosting ingredient. With anti-inflammatory, antibacterial, analgesic, and anti-oxidative properties, ginger can help to combat all sorts of ailments, including inflammation, pain, and more. More so, it has a brilliant reputation for aiding gut and digestive issues and reducing nausea!
Best of all, both ingredients are wonderfully aromatic and lead to a flavorful healing garlic ginger broth that doesn’t taste medicinal in the slightest. When combining them with some sriracha, you get the added benefit of helping to clear up congestion, too!
Tofu: We recommend using a block of extra-firm tofu, drained, and then diced. Use fresh or frozen (and thawed).
Red pepper: One red bell pepper, diced, works well for this ginger and garlic soup.
Aromatics: This recipe combines fresh (the ginger is peeled and smashed. Meanwhile, the garlic is roughly chopped) and ground (powdered) garlic and ginger for depth of flavor to the garlic ginger broth without breaking the bank.
Vegetable broth: You can use vegetable broth or veg bouillon/stock pots mixed up with water to the equivalent amount. Use low sodium if preferred and adjust soy sauce/salt accordingly.
Soy sauce: This will add depth and umami to the garlic ginger soup. If you’re gluten-free, then use tamari instead. Use a low-sodium version if preferred.
Sriracha: For a kick of heat (and a bonus help with congestion when sick), sriracha makes for the perfect addition. Adjust the amount to taste. Alternatively (or as well), you could use red pepper flakes.
Lemonjuice: The lemon juice brightens and freshens the flavors in this healing broth. You could even, optionally, add a little more right before serving.
Ricenoodles: Make sure to use gluten-free noodles, if needed. Alternatively, you can swap out these noodles for other soup noodles (like wheat ones) or even other types of pasta.
Cilantro: This is added towards the end to flavor and garnish. If you aren’t a fan of cilantro, then parsley, basil, and/or scallions (green onion) could work.
The Add-ins and Variations:
Other vegetables: One of the easiest ways to adapt this healing broth is with extra veggies. We recommend onion, sliced mushrooms, bok choy, spinach, leek, chopped broccoli, bean sprouts, shredded carrot, peas, etc. Add them at the same time as the noodles and cook until tender.
Lower carb: Feel free to swap out the noodles for veggie noodles instead, like zucchini, carrot, or squash noodles. Make sure to adjust the cooking time to make sure they’re tender (based on what you use).
Other carbs: Instead of noodles, you could add quinoa, rice, or farro (based on what is already in your pantry) to bump up the fiber and make for a hearty, wholesome garlic ginger soup. Just make sure to adjust the cooking time accordingly (or alternatively, use leftover grains and stir into the soup in the last few minutes, just to warm up).
Spices: If you want to make more of a vegan pho, you can experiment with adding whole spices, including cinnamon (1-2 small/medium sticks), star anise (2-3), and cloves (2-3). Cardamom, coriander seeds, and fennel are also popular additions. For more flavor, dry toast them for several minutes until fragrant before adding them to the healing broth. Then, remove the whole spices before serving this ‘cheat’ vegan pho.
Garnish: You could use sesame seeds (raw or toasted) and red pepper flakes. If you have some in your pantry, a drizzle of chili oil (or garlic oil) would also work well.
How to Make Garlic Ginger Soup with Noodles (Quick Vegan Pho)
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
First, heat a medium saucepan over medium-high heat, add a little oil, and then sauté the diced tofu and bell pepper with the garlic and ginger powder. Cook, stirring often until the tofu is browned.
In a separate large pot, add the broth, ginger, and garlic. Bring the mixture to a boil over medium-high heat, then reduce to low.
Add the noodles, soy sauce, sriracha, and lemon juice. Mix, and then cover and cook according to the noodle package times.
Finally, add the cooked tofu and bell pepper mixture and chopped cilantro. Stir, and then allow it to sit, covered, for five minutes. Then stir, serve, and enjoy the ginger garlic noodle soup!
How to Make-Ahead and Store?
If you’d like to freeze this healing garlic soup, it’s best to do so without the noodles and veg (i.e., just the healing broth). Store in a freezer-safe container or ziplock bag for between 2-3 months. When reheating, simply add the remaining ingredients.
While this ginger garlic noodle soup tastes best while fresh, you can also store any fully-assembled soup leftovers in an airtight container in the fridge for 4-5 days. Some say it’s best to separate the noodles and broth (as they’ll soak up the broth as it sits) – but it’s up to you. To reheat the soup, simply do so on the stovetop or in the microwave until warmed through.
Top Recipe Tips and FAQs
For an oil-free version: You can sauté any ingredients with a bit of vegetable broth instead. Note that the tofu won’t become crispy and will be more tender for the garlic ginger soup.
Frugal top tip: If you save all your veggie scraps in a bag in the freezer, once you have enough, you can make your own vegetable broth (and reduce waste!).
Adjust the ingredients: You can adjust any aromatics, spices, etc., to personal taste.
For extra flavor: You can lightly broil the ginger and garlic under a broiler until lightly blackened before adding it to the soup. This will add more depth and richness to the healing broth.
The easiest way to peel ginger: Use a spoon! Simply scrape the ginger skin away with the spoon – it’s surprisingly quick and simple!
Allow to rest: Like most soups, this ginger garlic vegan noodle soup tastes even better the second day!
This soup is a version of one my mom would cook for any of us that had a cold. It is now one of my go to meals when anybody in my house is sick. The sriracha gives it enough heat to help clear up that congestion for a bit as well.
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