Can I store leftovers?

Yes! This soup keeps well in the fridge for up to 3 days. Store broth and noodles separately if possible.

Freeze the broth and veggies without the noodles. Add fresh noodles when reheating.

What can I substitute for bok choy?

Spinach, kale, or napa cabbage all work beautifully.

Is this soup kid-friendly?

Absolutely. Just go easy on the chili flakes and let everyone spice their own bowl.

Winter Warmer Soup That Feels Like a Cozy Hug (30-Minute Magic)

Name: Winter Warmer Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon oil optional; 2–3 bay leaves; 5–6 garlic cloves peeled and minced; 1–2 inch fresh ginger grated; 2 celery stalks finely chopped; 4 cups low-sodium vegetable stock or water; 1 teaspoon turmeric powder; ⅛ teaspoon ground black pepper; Salt to taste; 1 tablespoon lime or lemon juice; Red chili flakes or chili garlic sauce to taste; Fresh cilantro chopped; 1 onion diced; 2 cups mushrooms quartered; 4 baby bok choy sliced; 1 cup thin rice noodles

Description

Winter Warmer Soup is a cozy, nourishing one-pot meal made with ginger, garlic, turmeric, bok choy, mushrooms, and rice noodles. Vegan, gluten-free, and ready in just 30 minutes, it’s perfect for chilly days.

Ingredients

Scale

For the healing broth

1 tablespoon oil optional
2–3 bay leaves
5–6 garlic cloves peeled and minced
1–2 inch fresh ginger grated
2 celery stalks finely chopped
4 cups low-sodium vegetable stock or water
1 teaspoon turmeric powder
⅛ teaspoon ground black pepper
Salt to taste
1 tablespoon lime or lemon juice
Red chili flakes or chili garlic sauce to taste
Fresh cilantro chopped

For toppings

1 onion diced
2 cups mushrooms quartered
4 baby bok choy sliced
1 cup thin rice noodles

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Instructions

Stovetop Method

Heat oil in a pot over high heat. Sauté onion, mushrooms, and bok choy until mushrooms release moisture and bok choy lightly chars. Remove and set aside.
In the same pot, add oil, celery, bay leaves, garlic, and ginger. Cook on low for 3 minutes until fragrant.
Add turmeric and black pepper. Stir constantly for 30 seconds.
Add vegetable stock. Bring to a boil, then simmer gently for 20 minutes.
Season with salt and lime juice.
Serve broth over rice noodles and vegetables. Garnish with cilantro and chili flakes.

Instant Pot Method

Use Sauté High to cook onion, mushrooms, and bok choy. Remove and set aside.
Sauté celery, bay leaves, garlic, and ginger for 3 minutes.
Add turmeric, pepper, and stock. Pressure cook on Manual for 5 minutes.
Natural release 10 minutes.
Stir in noodles and vegetables. Season and serve.

Notes

For oil-free cooking, sauté vegetables using ¼ cup water instead of oil.

Store leftovers refrigerated for up to 3 days.

Add noodles just before serving to avoid sogginess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Comfort Food
Method: Stovetop, Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 175 kcal
Sugar: 5 g
Sodium: N/A
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 0 mg