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