By Akshara
July 18, 2026
There is arguably no better remedy for a cold and rainy day than a steaming bowl of soupy noodles. This recipe focuses on building a restorative broth packed with immune boosting ingredients like fresh garlic and ginger. As the rain pours outside, the aroma of a simmering vegetable broth fills the kitchen to offer instant comfort. Adding fresh leafy greens and soft wheat noodles turns this simple soup into a substantial and warming meal. It is a highly adaptable and hydrating recipe that feels like a warm embrace during the damp monsoon season.
1 block instant or egg noodles  3 cups vegetable broth  4 cloves garlic, crushed  1 inch piece of ginger, grated  1 cup bok choy or spinach leaves  1 tbsp soy sauce and chopped spring onions for garnish
Heat a drop of oil in a deep pot and sauté the crushed garlic and grated ginger until fragrant before pouring in the vegetable broth and soy sauce.
Bring the seasoned liquid to a steady rolling boil and drop the noodle block into the pot to cook for two minutes until the strands separate.
Stir in the fresh leafy greens during the final minute of cooking so they wilt gently into the hot broth without losing their vibrant colour.
Ladle the hot soup and tender noodles into deep bowls and top generously with fresh spring onions before serving piping hot.