Soups & stews
Ginger Carrot Noodle Soup
Ginger Carrot Noodle Soup with carrots, rice noodles, grated ginger.
Make this recipe
Ginger Carrot Noodle Soup
- Servings
- 2
- Prep
- ~15 min
- Cook
- ~20 min
- Rest / chill
- ~0 min
- Total
- ~35 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Warm oil in a saucepan. Stir in ginger and garlic for 30 seconds, then add carrots and stock. Simmer for 10 minutes.
- Add tofu and soy sauce and simmer for 5 minutes. Prepare noodles separately according to their package and divide between bowls.
- Ladle soup over noodles, add lime juice and serve while hot.
Cooking noodles separately keeps them from absorbing all the broth.
Cooking tips
- Cut carrots into similar-sized pieces so they soften at the same rate.
- Keep cooked noodles separate from the broth until serving; they continue absorbing liquid as they stand.
Storage & reheating
Divide leftover soup into shallow containers and refrigerate promptly at 4°C/40°F or below, within two hours (one hour above 32°C/90°F). Use within 3–4 days. Reheat to 74°C/165°F, stirring so it heats evenly. Store noodles separately from the broth to keep them from becoming soft.
Storage guidance: FoodSafety.gov and CDC food safety advice.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.