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Clear Vegetable Broth with Rice Noodles

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This clear vegetable broth with rice noodles is a heartwarming dish that brings comfort and flavor to your table. Packed with fresh vegetables and aromatic herbs, it’s a perfect meal for any day of the week.

Ingredients

Scale
  • 8 cups water
  • 1 medium onion, quartered
  • 2 cloves garlic, smashed
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 small piece ginger, sliced (about 1 inch)
  • 1 cup mushrooms, sliced (shiitake or button)
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 leaves bay leaves
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • to taste salt
  • to taste pepper
  • 8 ounces rice noodles (any width)
  • 1 cup baby spinach or bok choy, chopped
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 1 small zucchini, thinly sliced
  • 1 tablespoon sesame oil
  • fresh herbs for garnish (such as cilantro or basil)
  • lime wedges (for serving)

Instructions

  1. Fill a large pot with 8 cups of water and add the quartered onion, smashed garlic, sliced carrots, chopped celery, ginger, sliced mushrooms, thyme sprigs, and bay leaves. Set the heat to high and bring the water to a boil.
  2. Once the water is boiling, reduce the heat to medium-low and let the broth simmer for 30 minutes, stirring occasionally.
  3. Bring a separate pot of water to a boil and add the rice noodles. Cook according to the package instructions, usually about 4-6 minutes, until al dente.
  4. Once the broth is ready, remove the herbs and vegetables with a slotted spoon or a strainer. Season the broth with soy sauce, salt, and pepper.
  5. Add the cooked rice noodles, chopped baby spinach or bok choy, thinly sliced red bell pepper, trimmed snap peas, and zucchini to the broth. Cook everything together for another 3-5 minutes, until the vegetables are tender but still crisp.
  6. Ladle the soup into bowls, drizzle sesame oil over the top, and garnish with fresh herbs. Serve with lime wedges on the side.

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