Garlic and Ginger Soup with Udon Noodles (or Rice Noodles)
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A healthy soup with warming spices.
  • 2 vegetable-flavored bouillon cubes + 6-8 cups water or 8 cups low-sodium vegetable broth
  • ½ medium onion, chopped
  • 3 carrots, sliced
  • 3 celery stalks with tops, chopped
  • 4 oz. mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 Tbs. fresh ginger, grated
  • 1 tsp. oregano
  • 1 tsp. kosher salt
  • 1 tsp. kelp or dulce flakes
  • ½ tsp. celery seed
  • ½ tsp. dried dill
  • ½ tsp. ground turmeric
  • ½ tsp. black pepper
  • 8 oz. Udon or gluten-free noodles
  1. In a large saucepan, combine the bouillon cubes and the water or add the broth over medium-high heat.
  2. Add the onion, carrots, celery and mushrooms to the broth.
  3. Mix in the garlic, ginger, oregano, salt, kelp or dulce flakes, celery seed, dill, turmeric, and pepper.
  4. Bring soup to a boil and then reduce the heat to low and cover the pot. Let the soup simmer about 15-20 minutes to develop its flavor.
  5. Right before eating, return the soup to a boil and add the noodles to the pot. Let cook according to the package directions or until the noodles are al dente.
  6. Taste the soup for seasoning adjustments and serve while hot.
Recipe by The "V" Word at