Thursday, April 14, 2016

Soup Plantation Asian Ginger Broth

4 Tablespoons finely minced ginger
3 tablespoons finely minced garlic
2 Tablespoons canola oil
Combine ingredients in a pot and sauté for 5 minutes

6 Tablespoons corn starch
2 cups cold water
Whisk together the corn starch with 2 c cold water until dissolved

14 cups water
6 Tablespoons Vegetarian base
Add the corn starch mixture, base and remaining water to the pot and bring to a boil.  Reduce the heat and simmer for 15 minutes.  Add salt and pepper to taste.  

Optional Toppings
Sliced green onions
shredded carrots
shopped spinach
sliced muchrooms
wonton strips
cubed tofu

Submitted by Shauna Oakes

No comments: