Hi all,
I made this twice already because I really like it! I used fresh ginger (from ginger root), spinach, boxed chicken broth (I usually freeze chicken broth after I make chicken soup) but I used up my stock. I used twice the amount of mushrooms because I LOVE mushrooms!
For vegans, vegetable broth can be used. If you don't like the taste of ginger, don't make this soup!
Healing Asian Soup with Ginger
(Makes
4 small servings, recipe created by Kalyn with inspiration from several Asian
cookbooks.)
Ingredients:
4 cups homemade
chicken stock (canned low-sodium chicken broth would work too)
3-4 thick
slices fresh ginger root
1 cup sliced mushrooms (any type, but I used mild
white mushrooms which seem more soothing for the tummy)
1 cup spinach leaves,
sliced into thin ribbons
1 green onion, very thinly
sliced
Instructions:
In medium saucepan, bring chicken stock to a
low simmer. Add ginger slices and let simmer at least 15 minutes or longer.
(Taste to see if you have as much ginger flavor as you'd like.) If you'd like a
clear soup, use a yogurt strainer or coffee filter to strain the ginger-infused
chicken stock, then rinse pan and put strained stock back into pan. Add a small
amount of water if the stock has reduced very much.
While ginger simmers
in stock, wash and slice mushrooms and thinly slice spinach leaves. Clean green
onion and slice into very thin slices. Bring infused stock back to a low simmer,
then add mushrooms and simmer 1 minute. Add sliced spinach and simmer one minute
more. Turn off heat and add green onions, then serve soup hot, with chopsticks
to eat the veggies after you drink the broth.
http://www.kalynskitchen.com/2008/12/healing-asian-soup-with-ginger-served.html