May 17 2022 33 mins 13
Rounding out my broth episodes with ginger provides the perfect example of how lovely tasting herbal tea can second as herbal broth which then infuses the food we eat with an extra layer of nourishment. Ginger is a great example, because it is such a foundational culinary herb with multitudes of methods and recipes incorporating ginger both fresh and dried.. As for soup, ginger itself may be added as an ingredient, it goes especially well with chicken soup or creamy carrot soup or a garlic lemongrass broth with noodles, But it can also be layered in as the actual broth or stock base to make a sublime and aromatic soup or stew creation. Listen in while I make a pungent ginger stock and then use it in mushroom soup. I hope you will simmer along with me.
*Ginger Broth* makes 3-4 cups
4 cups (1 quart) water
4 inch piece fresh ginger root, chopped
1 teaspoon peppercorns
1 teaspoon coriander seeds
1 bay leaf
3 kafir lime leaf
Salt to taste (optional, perhaps do not add if going to drink as tea)
No need to peel the ginger because we will be staining it out.
Combine water, ginger, garlic, peppercorns, fennel seeds lemon juice and lemon zest in medium saucepan. Bring to boil over high heat, reduce to low and simmer, covered for 30-45 minutes. Strain.
To make mushroom soup - saute onions, leeks and garlic, combine 4 cups ginger stock with 3-4 cups water and simmer any mushrooms with potatoes, carrots and peas or any other vegetables you like. Season with salt and pepper.
---Deepest gratitude to Andrea Klunder, my podcast boss. Find her at thecreativeimposter.com.
Original music by Dylan Rice
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ABOUT DINA
Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three humans - two daughters and one son all now living their young adult lives - and one sweet Pomeranian named Maci.
