A healing, vibrant broth to be used in a myriad of ways. Recently, it’s the only broth I’ve used for wonton soup, congee, noodle soup, and egg drop soup. I’ve been craving this broth almost every day. The aggressive amount of ginger is dazzling, and the turmeric makes the broth glow yellow in the bowl. It calls for a full 2-ounces of ginger, half of it minced, half sliced paper-thin. That looks like an intimidating amount of ginger, but if you’re feeling sluggish or are trying to recover from to much processed food, coffee, alcohol, or sugar, this might feel healing for you – it does for me, at least.
The broth concept is inspired by Hetty McKinnon’s wonton soup in To Asia With Love – however she poaches her wontons and greens separately in boiling water. I learned in China to poach wontons and greens directly in boiling soup broth. They soak in the broth’s flavor and you don’t need to wash extra pots. Hetty also adds a can of chickpeas to her broth, and sometimes that feels too starchy in the moment.
This recipe is essentially spiking an existing light broth. For the 6 ounces of liquid, I either use a light homemade broth, a quart box of Trader Joe’s miso-ginger broth plus 2 cups of water, or make an instant broth using good-quality vegetarian bouillon paste.
RECIPE: GINGER-TURMERIC GOLDEN BROTH
2 ounces ginger
2 garlic cloves
1 teaspoon turmeric
6 cups light broth (or 4 cups broth and 2 cups water)
salt to taste
Divide the ginger in half. Mince half of the ginger. Slice the other half of the ginger paper-thin. Mince the garlic cloves.
Heat a medium saucepan. Add a drizzle of olive oil. When hot, add the minced ginger. Saute for 1 minute. Then add the minced garlic and turmeric. Saute for another minute. Then add the broth and sliced ginger. Bring to a boil, then cover and simmer on low 10 minutes. Taste for salt.
If you’re making wonton soup, at this point add the wontons and greens like bok choy or gailan. Cook on medium-high heat until they wonton skins are translucent.