Winter Warmer Soup with Bok-Choy, Mushrooms, and Rice Noodles Recipe
This Winter Warmer Soup is a comforting and healing broth packed with aromatic spices, fresh vegetables, and rice noodles. Featuring garlic, ginger, turmeric, and a medley of fresh bok-choy, mushrooms, and celery, this soup soothes and revitalizes on cold days. It can be prepared either on the stovetop or in an Instant Pot, making it versatile and convenient for any kitchen. Infused with zesty lime juice and garnished with fresh cilantro and chili flakes, it provides a perfect balance of warmth and brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion/Healthy
- Diet: Low Salt
Ingredients
Scale
Healing Broth
- 1 Tablespoon oil (optional, see note for oil-free option)
- 2–3 bay leaves
- 5–6 peeled and finely diced or minced garlic cloves
- 1–2 inch piece of grated ginger root
- 2 stalks celery, finely chopped
- 4 cups low sodium vegetable stock or water
- 1 teaspoon turmeric powder
- ⅛ teaspoon ground black pepper
- Handful of cilantro, chopped
- 1 Tablespoon lime or lemon juice
- Salt to taste
- Red chili flakes or chili garlic sauce, to taste
Toppings
- 4 baby bok-choy, rinsed, washed, slit in the middle and cut into bite-sized pieces
- 1 onion, diced
- 2 cups mushrooms, quartered
- 1 cup thin rice noodles
Instructions
- Sauté Vegetables: Heat 1 teaspoon oil in a heavy-bottomed pot over high heat. Add diced onions, mushrooms, and bok-choy pieces. Sauté until mushrooms release their water and become darkened, flipping the bok-choy to char both sides. Remove the vegetables from the pan and set aside.
- Prepare Broth Base: In the same pot, heat 1 teaspoon oil over low heat. Add finely chopped celery, bay leaves, garlic, and grated ginger. Sauté frequently for about 3 minutes until soft and aromatic.
- Add Spices: Stir in turmeric powder and ground black pepper. Keep the heat low and stir continuously for 30 seconds to prevent burning of spices.
- Simmer Soup: Pour in 4 cups of vegetable stock or water. Bring to a boil, then reduce heat to simmer gently for 20 minutes to develop flavors.
- Season and Finish Broth: Turn off the heat. Add salt and lime or lemon juice to taste. Stir well.
- Assemble and Serve: Cook rice noodles according to package instructions. Divide noodles into serving bowls, top with the sautéed bok-choy, mushrooms, and onions. Ladle the hot broth over the top. Garnish with chopped cilantro, red chili flakes or chili garlic sauce, and ground black pepper. Serve immediately and enjoy the warming flavors.
Notes
- For an oil-free version, omit oil in the sauté steps and use water or vegetable broth to soften vegetables.
- You can prepare the soup using an Instant Pot by following the sauté steps with the sauté function, then pressure cooking the broth ingredients for 5 minutes.
- Adjust the red chili flakes or chili garlic sauce according to your preferred spice level.
- This soup is naturally gluten-free when using gluten-free rice noodles.
- Fresh lime or lemon juice added at the end brightens and balances the flavors.
Keywords: winter soup, healing broth, turmeric soup, ginger garlic soup, vegetable soup, gluten free soup, healthy soup, immune boosting soup, rice noodle soup
