Sweet Tomatoes Asian Ginger Broth
4 Tablespoons finely minced ginger
3 tablespoons finely minced garlic
2 Tablespoons canola oil
14 cups water
6 Tablespoons Vegetarian base
corn starch/water mixture
Cornstarch Mixture:
6 Tablespoons corn starch
2 cups cold water
Combine ingredients and whisk to dissolve set aside until needed. Stir to re-mix just before adding to soup.
Heat oil over medium heat. Add ginger and garlic to pot and sauté for 3-5 minutes
Add water, vegetarian base and cornstarch mixture to pot and bring to a boil. Simmer for 15 minutes. Season to taste with salt and pepper.
Serve with any of the following:
Sliced green onions, shredded carrots, chopped spinach, sliced mushrooms, won ton strips and/or cubed tofu.
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