Asian Ginger Garlic Noodle Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the tantalizing Asian Ginger Garlic Noodle Soup recipe, a delightful blend of flavors that will transport your taste buds to the streets of Asia. This comforting and aromatic soup is packed with the zesty punch of ginger and garlic, creating a perfect balance of heat and depth. The noodles soak up the rich broth, making each spoonful a satisfying experience. Whether you're craving a cozy meal or seeking a quick and easy recipe, this Asian-inspired dish is sure to impress.

Keywords: Asian, ginger, garlic, noodle soup, recipe

Asian ginger garlic noodle soup recipe details

Asian ginger garlic noodle soup recipe, recipe Rating: 4.7
Number of votes:117

An Asian egg noodle soup with a base of ginger, garlic, and beef (or chicken) stock. flavored with fresh basil, and green onions. Start off by preparing all the ingredients; its easier to concentrate on a soup if you have taken the time to prepare all the ingredients first. This recipe is mainly a guideline on how to create a basic soup. Add whatever veggies you want.
Ready in: 30 mins

Ingredients

Serves: 3

• 4 cups water
• 1 1/2 – 2 tablespoons minced ginger (or to taste)
• 4-5 cloves garlic minced (or to taste)
• 1 tablespoon oil
• 4 tablespoons powdered beef or chicken stock (optional)
• 1 green onion diced
• 4-5 basil leaves fresh minced
• 3/4 cup bean sprouts
• 1 cup egg noodles
• 1 tablespoon red curry paste (optional)
• 1 tablespoon soy sauce (optional)
• shitake mushrooms dried (optional)

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Bring the 4 Cups of water to a vigourous boil in a large sauce pan or wok.
2. The first step is to create a ginger and garlic base. Add the minced ginger and garlic to the boiling water, and reduce heat, but still maintain a boil to release the flavor, allow to boil for at least 5-10 minutes.
3. Add powdered stock, basil, egg noodles, Red Curry paste, and soy sauce, and shiitake mushrooms. Allow to boil until noodles are tender, about 5 minutes.
4. Reduce heat to a simmer, and add green onions and bean sprouts, and allow to simmer until bean sprouts are tender yet still slightly crisp.
5. You have just created a wonderful soup. Please feel free to modify the ingredients to your own tastes be creative. and Enjoy.Cook’s note:

The last step is to add any veggies you’d like. Since I like my veggies slightly crisp in this style of soup I add them towards the end. 2-3 minutes before the egg noodles are finished cooking. You can add other vegetables, to suit your tastes. To add color I sometimes use finely sliced red or gold peppers, or grated carrots. Be creative.