October 10, 2016

Garlicky Ginger Noodle Soup with Swiss Chard

Garlicky Ginger Noodle Soup with Swiss Chard via forkknifeswoon.com

The key to any delicious soup, but particularly an incredibly simple soup like this one, is all in the broth. Whether vegetable or meat-based, success begins with really good, preferably homemade, stock.

I don’t always have the time – or honestly patience – to make my own stock/broth from scratch, but if you happen to have a slow cooker or sturdy Dutch oven and a day at home to keep a (barely) watchful eye on something bubbling away in the background, it’s a wonderful thing to keep on hand in the freezer for when soup cravings arise.

I had exactly that sort of chilly Sunday recently, and hauled out a couple of icy, gallon ziplocs worth of chicken bones, buried in the bottom of the freezer, that I’d stashed away months before. It’s those most inglorious hunks of bone – backs and necks and feet – still with bits of good meat on them, that produce the most flavorful stock.

Garlicky Ginger Noodle Soup with Swiss Chard via forkknifeswoon.com

In the end, I didn’t have the patience for a true bone broth, but the stock still simmered away for most of the day, becoming deeply golden and collagen rich, and I happily divided the flavorful, amber broth into containers to stash away for soups and stews over the next few cold months.

Though this garlicky ginger noodle soup lends itself to going a vegetable broth route, with its strong veggie vibe, and conspicuous absence of meat (though you could easily add some shredded chicken), I strongly prefer this with a rich, homemade chicken broth, so I happily made use of that homemade stock.

It’s packed with ginger and garlic, ramen noodles and tender greens. I opted to use white Swiss chard this time, but certainly a more colorful version of chard would be lovely, or any of your other favorite greens (spinach and baby kale are other favorites around here). Bok choy would fit with the Asian-inspired vibe.

Ginger’s natural anti-inflammatory properties are great for this cold and flu-prone time of year, beyond the inherent benefits and natural coziness of a big bowl of chicken broth, garlic, and good-for-you greens.

Bright and flavorful, this ginger noodle soup is ultimate comfort in a bowl.

Garlicky Ginger Noodle Soup with Swiss Chard via forkknifeswoon.com

Print

Garlic-Ginger Noodle Soup with Winter Greens

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 Servings

Ingredients

  • 2 tsp olive oil
  • 1 Tbsp fresh garlic, finely-minced
  • 1-1/2 Tbsp fresh ginger, finely-minced
  • 1 bunch scallions, chopped and divided
  • 2 tsp sesame oil
  • 1 Tbsp tamari* or soy sauce
  • 4 cups rich chicken or vegetable broth (homemade is best!)
  • 4 oz ramen noodles*
  • 1-1/2 cups Swiss chard,* rough stems removed and chopped
  • kosher salt and freshly-ground black pepper, to taste
  • sesame seeds, for serving

Instructions

  1. Heat the olive oil in a large pot or dutch oven over medium heat until shimmering. Add the garlic, ginger, and the white part of the scallions, and cook, stirring occasionally, until softened and fragrant.
  2. Add the sesame oil and tamari, and let cook for 1 more minute, then add the broth, cover, and bring just to a boil. Turn the heat down to medium, and let simmer uncovered for 10-15 minutes.
  3. Add the ramen noodles and Swiss chard, and simmer until cooked through, about 4 minutes. Season with salt and pepper, to taste.
  4. Divide between bowls, top with the remaining green parts of the scallions (plus more fresh scallions, if desired), and sesame seeds (white or black). Serve warm.

Notes

Feel free to swap out the Swiss chard for your favorite Winter green(s), such as spinach (reduce the cooking time by half), kale, bok choy, or broccoli rabe.

My favorite ramen noodles: Hakubaku Organic Ramen.

Make it gluten-free: Be sure to use gluten-free tamari and gluten-free ramen or 100% buckwheat soba noodles.

Tip: I love the convenience of keeping jars of fresh minced garlic and crushed ginger in the refrigerator.

More Tasty Soups:

Butternut Squash Noodle Soup

Simple Homemade Chicken Ramen

Lemony Kale and White Bean Soup

Save

Join the Conversation

Comment Policy: Thank you for taking the time to leave a comment! The most helpful comments include recipe feedback and ratings, along with information on ingredients you may have added or substituted, or advise to other commenters. Disrespectful or abusive comments will be deleted. I do my best to respond to each and every comment, but it may take me a day or two to get back to your question. Thank you for following along!

Leave a Comment & Review

7 Comments

  • Reply
    Farmer's Market Swiss Chard Noodle Soup is a hearty & healthy recipe
    June 26, 2017 at 4:38 pm

    […] Recipe adapted from  Fork Knifes Swoon  […]

  • Reply
    DianeBreedlo
    May 3, 2017 at 7:35 am

    I see your blog needs some fresh articles. Writing manually is time
    consuming, but there is solution for this hard task. Just search for; Miftolo’s tools rewriter

  • Reply
    Ansley
    December 30, 2016 at 9:43 am

    We tried this last night….my husband liked it more than I did, it’s totally good but I felt it needed a little something (personal preference, your mileage may vary!)….and I don’t even know what that something was. Maybe lemon? Red pepper flakes? We had some kale laying around needing to be used so we added some of that along with the chard. It is a great base to add all kinds of stuff, and we both agreed that a little sriracha really kicked up the flavor. Thank you for the recipe, we love simple, earthy dishes like this! I served it with homemade whole wheat dinner rolls (the Taste of Home recipe).

    Just one thing I noticed that tripped me up briefly: the ingredients and the instructions regarding oil don’t match. It doesn’t call for olive oil in the ingredients, but the first step says “Add the olive oil….” When I was making it, I saw that and assumed you meant to add the “sesame or vegetable oil” called for, so I added sesame oil, only to see that I was supposed to add sesame oil in step 2. Rookie mistake, I should have read the instructions first, but thought you might want to clarify in the recipe.

    Thank you again for sharing!

  • Reply
    Dee Hardy
    October 15, 2016 at 8:34 pm

    Hi:
    Just printed your Spinach and Ricotta Stuffed Shells and Garlic-Ginger Noodle Soup with Winter Greens. Sounds wonderful, can hardly wait to try them out. Must go to store for a few of the things. Yum, Gotta go, some of the other pictures look great must check them out also.
    Thanks,
    Dee

    • Reply
      Laura
      October 16, 2016 at 12:21 pm

      Thanks, Dee! Hope you enjoy the new recipes! 🙂

  • Reply
    Helen
    October 14, 2016 at 12:16 pm

    Laura, this must smell heavenly while cooking. I can’t wait to try it!

    • Reply
      Laura
      October 14, 2016 at 3:48 pm

      It’s sooo cozy for this time of year. Thanks, Helen!!