Mmmm, mmm, I’ve been craving this soup ever since I happily stumbled upon it at Sweet Tomatoes one lucky day. It’s a delicious, mild little ginger broth, with a boatload of things to sprinkle in it. And every time I visit Sweet Tomatoes now, I run to the soup bar to see if it’s one of the featured soups again. And it NEVER is. Pfffft.
That’s okay, now I can make it myself. This little recipe is purported to be the exact brew that the restaurant whips up, and it seemed pretty darn close to me.
Asian Ginger Broth
4 TB finely minced ginger
3 TB finely minced garlic
2 TB canola oil
Combine ingredients in a pot and saute for 5 minutes
6 TB corn starch
2 cups cold water
Combine ingredients and whisk to dissolve
14 cups water
6 TB Vegetarian base (*the restaurant uses Custom brand vegetarian base powder. I couldn’t find it anywhere so I used 4 big vegetable bouillon cubes.)
Corn starch mixture
Add ingredients to pot and bring to a boil. Simmer for 15 minutes. Season to taste with salt and pepper.
Serve with a plethora of fun add-ins that everyone can choose from and sprinkle in their bowls. We used sliced green onions, shredded carrots, chopping spinach leaves, sliced mushrooms, cubed tofu, and soft wheat noodles. Oh, and I wanted those crunchy wonton strips, but couldn’t find them in the grocery store. Next time!
We have the leftovers in the fridge and I can’t wait to have it again.
PS: Has anyone ever found vegetarian base powder? Where do you get it?