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.
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
