Garlicky Ginger Noodle Soup with Swiss Chard
Easy, healthy and flavorful ginger noodle soup with swiss chard. Best with a homemade chicken or vegetable stock, and packed with garlic, ginger and sesame.
A cozy ginger noodle soup
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.
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.
What you’ll love about this ginger noodle soup
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 garlic ginger noodle soup is ultimate comfort in a bowl. Happy cooking!!
Other healthy and flavorful soup recipes to make right now:
- Simple homemade chicken ramen
- Lemony kale and white bean soup
- Tuscan white bean and butternut squash soup
If you make this garlic ginger noodle soup, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, LauraPrint
Garlic Ginger Noodle Soup with Winter Greens
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 Servings 1x
- Category: Dinner, Savory
- Method: Stovetop
- Cuisine: American, Asian-inspired
- Diet: Vegetarian
Easy, healthy and flavorful ginger noodle soup with Swiss chard. Best with a homemade chicken or vegetable stock, and packed with garlic, ginger and sesame. Gluten free and vegan friendly.
- 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 ¹
- 4 cups rich chicken or vegetable broth
- 4 oz ramen noodles ²
- 1–1/2 cups Swiss chard, rough stems removed and chopped ³
- kosher salt and freshly-ground black pepper, to taste
- sesame seeds, for serving
- 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.
- 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.
- Add the ramen noodles and Swiss chard, and simmer until cooked through, about 4 minutes. Season with salt and pepper, to taste.
- 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. Enjoy!!
For vegan ginger noodle soup: simply use a great vegetable stock for the broth. Homemade stock is always best in a simple soup like this.
¹ For gluten-free noodle soup: Be sure to use gluten-free tamari and gluten-free ramen, rice noodles, or 100% buckwheat soba noodles.
² My favorite ramen noodles: Hakubaku Organic Ramen. Fresh noodles would also be lovely!
³ 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.
Tip: While fresh will give you the very best flavor, I love the convenience of keeping jars of fresh minced garlic and crushed ginger in the refrigerator.
Keywords: ginger noodle soup, asian inspired, garlic, swiss chard, greens, sesame, easy
More Tasty Soups:
Butternut Squash Noodle Soup
Simple Homemade Chicken Ramen
Lemony Kale and White Bean Soup
This soup has a delicious flavor. You could use it as a base for many different veggies. Next time, I would wait to add the chard until the last minute.
Thanks so much, Laura!!
Nice blog, Thanks for sharing
The recipes you share are no less than bliss.
Your recipes are just mouth watering. In love with them.
Hey there! I’m late to the party but this is amazing. I sort of doctored it up though and thought I’d share. I used the Trader Joes miso ginger broth as the base, and added their mini chicken/cilantro dumplings to the soup. amazing!
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!
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! Hope you enjoy the new recipes! 🙂
Laura, this must smell heavenly while cooking. I can’t wait to try it!
It’s sooo cozy for this time of year. Thanks, Helen!!