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Ginger-Turmeric Golden Broth

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.
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Ingredients
  

  • Olive oil
  • 2 ounces fresh ginger
  • 2 garlic cloves
  • 1 teaspoon turmeric
  • 6 cups light broth (or 4 cups broth and 2 cups water)
  • salt to taste

Instructions
 

  • 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.