Low Simmer Ginger-Scallion Rice Noodle Soup
Delicate rice noodles gently cooked in a fragrant ginger and scallion broth simmered low and slow for a soothing, light soup. This vietnamese-inspired soups ready in about 40 minutes pairs rice noodles, vegetable broth, inch piece, thinly sliced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz rice noodles
- 6 cups vegetable broth
- 2-inch piece, thinly sliced fresh ginger
- 4 stalks, white and green parts separated and sliced green onions
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp salt
- 1/4 tsp white pepper
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: In a large pot, combine 6 cups vegetable broth with 2-inch thinly sliced fresh ginger and the white parts of 4 sliced green onions. Bring to a boil, then reduce heat to low and simmer gently for 20 minutes to infuse flavors.
- Step 2: Remove ginger slices from the broth and add 6 oz rice noodles to the pot. Simmer over low heat for 4-5 minutes until noodles are tender but not mushy.
- Step 3: Stir in 2 tbsp soy sauce, 1 tsp salt, 1/4 tsp white pepper, and 1 tsp sesame oil. Add the green parts of the sliced green onions and 1/4 cup chopped fresh cilantro. Cook for 1 more minute until heated through.
- Step 4: Ladle soup into bowls and serve with lime wedges for squeezing over just before eating.
Frequently asked questions
How long does Low Simmer Ginger-Scallion Rice Noodle Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low Simmer Ginger-Scallion Rice Noodle Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Low Simmer Ginger-Scallion Rice Noodle Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low Simmer Ginger-Scallion Rice Noodle Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low Simmer Ginger-Scallion Rice Noodle Soup?
Vietnamese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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