Asian Ginger Soup
1 (4-inch) piece fresh ginger
12 garlic cloves, divided
6 carrots, trimmed
3 celery stalks, trimmed
1 medium onion, quartered
1 bunch parsley, tied with cooking twine
1 bay leaf
10 cups water
1 tablespoon neutral-flavored oil
2 teaspoons sea salt, or to taste
Baby spinach, optional
Sliced mushrooms, optional
Diced tofu, optional
Minced green onions, optional
Grated carrot, optional
1. Cut the ginger in half. Thinly slice one half. Finely grate the other half and set aside. Crush 10 of the garlic cloves. Mince the remaining 2 garlic cloves and set aside.
2. Combine the sliced ginger, crushed garlic cloves, carrots, celery, onion, parsley, bay leaf, and water in a large pot over medium-high heat. Bring to a boil, reduce to simmer, and cook for 1 hour.
3. Strain the stock into a bowl. Discard the vegetables. Return the empty pot to medium heat and add the oil. Add the minced garlic, grated ginger, and salt. Cook and stir for 1 minute. Add the stock. Bring to a boil, reduce to simmer, and cook for 10 minutes. Strain the soup again, if desired. Serve the soup hot with any of the optional ingredients.
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