Asian Ginger Broth

4Tb. Ginger paste (found in produce section)

3 Tb.  finely minced garlic

2 Tb. canola oil

6 Tb. cornstarch

16 cups water

6 Tb. vegetable broth

    (I like Costco – “Better than Bullion”)

Add in options:

Wonton strips

Sliced green onions

Shredded carrots

Sliced Mushrooms

Chopped Spinach

Chopped toful (of chicken)

1.Combine ginger, garlic and oil in a large pot and sauté for 5 minutes.

2.Meanwhile, whisk cornstarch and 2 cups cold water until dissolved.

3.Add corn starch mixture, vegetarian base, and remaining water to the pot and bring to boil.

4.Reduce the heat and simmer 15 minutes.

5.Add salt and pepper to taste.

To serve:  place hot soup on table with bowls of the all raw “add in’s” and let everywhere put their desired ingredients in.

Recipe: Alison

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