Chinese ginger broth with garlic and scallions

Tip: tap a step to mark it as done.

1. Place the ginger, scallions, garlic, and mushrooms, if using, in a pot. Add a little broth and simmer until the ingredients are tender.

   Pour in the remaining broth and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes.

2. Store the soup in the refrigerator for several days. If you enjoy a spicy bite, eat the pieces of ginger as well.

   Add other vegetables if desired, but avoid adding too much salt.

3. Optional additions

   Add dried or fresh mushrooms, such as shiitake or maitake, or 4–5 pieces of astragalus root, if desired.

4. How to make chicken broth

   Make chicken broth with little hands-on work. If you have a large slow cooker or pressure cooker, let the broth cook on the lowest setting overnight.

5. Simmer chicken bones for 24 hours with 1 tbsp apple cider vinegar. Use approximately 12 cups water per 0.5 kg of bones, or fill the pot with water, leaving enough room to prevent it from overflowing.

   After 24 hours, skim the fat from the surface, turn off the stove, and pour the broth into glass containers or freeze it. Add frozen vegetables, for example, if desired.

6. Vegetarian broth

   Use vegetable broth for a vegetarian version, or make it by simmering vegetable scraps for 8 to 10 hours. Add seaweed, mushrooms, and miso if desired.

Tip: Cook the white parts of the scallions with the ginger from the start, then chop the green parts and add them to the finished soup to keep them fresh. Keep the broth at a gentle simmer, since a vigorous boil would make it cloudy.

This recipe was translated from the Slovak original: Čínsky zázvorový vývar s cesnakom a jarnou cibuľkou