A Memorable Ginger Broth

By Chris Ross

Denise Johnson e-mailed us saying that she's "obsessed" with Souplantation's Asian Ginger Broth. She has tried similar recipes found on the Internet but says they don't compare.

The folks at Souplantation gave us the lowdown.

SOUPLANTATION'S ASIAN GINGER BROTH

4 tablespoons finely minced ginger

3 tablespoons finely minced garlic

2 tablespoons canola oil

6 tablespoons cornstarch

2 cups cold water

14 cups water

6 tablespoons vegetarian base (see note)

Yields approximately 1 gallon

Combine ginger, garlic and oil in a large pot and saute for 5 minutes. Add cornstarch and 2 cups cold water to pot and whisk to dissolve.

Add rest of water and vegetarian base to pot and bring to a boil. Simmer for 15 minutes. Season to taste with salt and pepper.

Garnish with any combination of the following items: sliced green onions, shredded carrots, chopped spinach, sliced mushrooms, wonton strips, cubed tofu.

Note: Souplantation uses a custom-brand vegetarian base powder. Substitute with a similar powdered base.

Chris Ross writes for The San Diego Union-Tribune.

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