Ginger Noodle Soup Recipe

Top-down view of Ginger Noodle Soup served in a white bowl, with tender noodles, sliced carrots, celery, and fresh herbs in a light broth.

Ginger Noodle Soup is a vegetable-rich soup made with onions, carrots, celery, kohlrabi, fresh ginger, herbs, and tender pasta simmered in a savory broth. Finished with a splash of white wine and lemon juice, it’s a comforting bowl of soup that’s satisfying without feeling heavy and works well as a simple homemade dinner.

5 from 3 votes

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Course: Soup

Cuisine: American

Keyword: ginger noodle soup, noodle soup, vegan, vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 375kcal

Author: Holly Gray

Ingredients

2 tablespoon olive oil
1/2 cup yellow onion diced
1 cup carrots thinly sliced
1 cup celery thinly sliced
1 cup kohlrabi peeled and diced
4 cloves garlic, minced
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
2 tablespoons fresh rosemary finely chopped
2 tablespoons fresh thyme finely chopped
2 tablespoons fresh ginger grated
3 bay leaves
8 cups chicken-style broth
1/2 cup dry white wine
1/4 cup lemon juice
8 ounces fusilli noodles by weight, uncooked

Instructions

Set a large soup pot over medium-high heat and add the olive oil. Add the onion, carrots, celery, and kohlrabi. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
Stir in the garlic, ginger, rosemary, thyme, bay leaves, salt, and pepper. Cook for about 1 minute, just until fragrant.
Pour in the broth, white wine, and lemon juice. Stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
Stir in the fusilli noodles and continue cooking, uncovered, for about 20 minutes, stirring occasionally, until the pasta is tender.
Remove the bay leaves. Ladle into bowls and serve warm.

Nutrition

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