My official taste testers sometimes go out to Sweet Tomatoes instead of having a meal at their house. Dad really likes their Asian Ginger Broth, and I agree with him. See the link for their recipe which they provide, but 16 cups is a lot of soup, so I tested some small batches at his request to duplicate it. I used chicken base instead of the recommended veggie stock as I don’t stock veggie base at my house. However I did reduce the base to about 1/2 strength so it did not over power the ginger and garlic. Here is their original recipe straight from the link above. I came up with a 2 cup version in both easy and medium difficulties. See below Souplantation.com’s recipe.
Easy way Asian Ginger broth
- 1/4 teaspoon Ginger Powder
- 1/4 teaspoon Garlic Powder
- 1 teaspoon chicken base
- 1 teaspoon of veggie oil
- 2 cups of water
- 1 teaspoon of corn starch in 2 tablespoons of water as a slurry.
- 1 slice of tofu diced
- 1 green onion sliced
This easy way works in either the microwave of the stove, and I tested both. If you do it on the stove heat the oil and bloom the spices for about 30 seconds, and then add the water and bring to a boil. Once it boils add the corn starch slurry stirring until clear. Poor over the cubes of tofu and green onion and serve. For the microwave just put the water, garlic powder, ginger powder, and oil in a a microwave safe container and heat till boiling. Once it boils add the slurry and cook an additional 20 seconds stirring frequently. Poor over the tofu and onions just like the stove top version and serve. The powdered spices do have a slight texture in the bowl, but not to any detriment.
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Medium difficulty Asian ginger broth
- 1-2 cloves of garlic minced
- 1 thumb sized piece of ginger minced
- 1 tablespoon of veggie oil
- 1 teaspoon of chicken base
- 2 cups of water
- 1 teaspoon of corn starch in 2 tablespoons of water as a slurry.
- 1 slice of tofu cubed
- 1 green onion sliced.
Just like the easy version stove top method. Saute the ginger and garlic in the oil until tender and fragrant. Once this is done add the water and the chicken base and bring to a boil. Once it boils add the corn starch slurry and stir until clear. Poor over the toppings and serve. See featured image for serving suggestions.