Asian Ginger Broth

4Tb. Ginger paste (found in produce section)

3 tablespoons finely minced garlic

2 tablespoons canola oil

6 tablespoons cornstarch

16 cups water

6 tablespoons vegetable broth

    (I like Costco – “Better than Bullion”)

Add in options:

Wonton strips

Sliced green onions

Shredded carrots

Chopped Spinach

Sliced Mushrooms

Cubed chicken or tofu

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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