It's the week of Christmas, and while it may be more expected to post a rich, holiday recipe, I find that by now, many people have probably worked out what they're going to make, and it's likely some version of their traditional Christmas feast. I find that it's more helpful to think about what you're going to have AFTER the holidays, when you're craving foods that still comfort but nourish. This ginger broth recipe is good as a base for soup, ramen, served with stir fry, or sipped on its own.
Strain the broth, reserving the dried mushrooms and add the soy sauce and honey while hot. Taste and adjust seasonings. This is a mild broth so you may wish to add more salt or soy sauce. Add the formerly dried mushrooms back into your broth and serve as desired, or sip it the morning after a holiday indulgence for a restoring start to your day.
Makes 12 c.
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