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My Favorite Ginger Lime Broth

We’re about 1/3 of the way through winter and I’m making the best of it but, honestly, I miss the sun. 🥴

I can’t really complain because I live in California but, when I’m cold all the way to my bones, it’s time for this delicious noodle bowl with ginger lime broth! It is very customizable so you can make it fit your macros, if needed.

Brothy Noodle Bowls:

  1. Add a serving of your favorite noodles or grain to a bowl (ramen works well!)- portion to your macros, if needed

  2. Add cooked protein (chicken, shrimp, or tofu all go nicely)

  3. Top with fresh raw veggies like: spinach, bok choy (pak choi), carrots, sweet peppers, bean sprouts, etc.

  4. Pour over a generous amount of broth (see my favorite below)

  5. Garnish with whatever you like, maybe: fresh cilantro (coriander), green onions/scallions, a boiled egg, fresh jalapeños, sriracha, or chili crunch or paste

𝑻𝒉𝒆 𝒌𝒆𝒚 𝒊𝒔 𝒕𝒉𝒆 𝒃𝒓𝒐𝒕𝒉- this one is my 𝙁𝘼𝙑𝙊𝙍𝙄𝙏𝙀!

Ginger Lime Broth

𝘚𝘦𝘳𝘷𝘦𝘴 ~4

  • 1 tablespoon (15ml) olive oil

  • 1 tablespoon (15ml) of toasted sesame oil

  • 1 cup sliced shiitake mushrooms

  • 3 green onions, sliced

  • 1 inch (2.5cm) fresh ginger, peeled and minced

  • 3 garlic cloves, minced

  • Pinch of red pepper flakes

  • Pinch of salt

  • 6 cups (1.4 liters) vegetable or chicken broth

  • 3 tablespoons (45ml) low-sodium tamari or soy sauce

  • Juice of 2-3 limes (to taste- I love lots of lime!)

  1. Heat olive and sesame oils in a pot over medium heat then add mushrooms, green onions, ginger, garlic, chili flakes, and a pinch of salt. Sauté until fragrant and mushrooms have released their water

  2. Add broth, tamari/soy sauce, and lime juice. Bring to a simmer then cook on low to develop flavors (30 minutes or so). Taste and adjust for salt or lime if needed


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