So yummy and choked full of good cool weather goodness. My sister-in-law (SIL) introduced us to this soup and it was an immediate hit – even with Ronnie, who is not a ginger fan.
When SIL cooks, it is usually without measurements, so this recipe is a suggestion that allows you to embellish as you wish.
- cooked chicken chunks
- chicken bouillon/broth
- grated fresh ginger root
- green unions
- sesame oil
- dashes (or more, if you like) nutmeg, curry, and allspice
- soy sauce/Braggs Amino Acids
- Texas Pete
I usually cut up the chicken into chunks and brown in the soup pot with the sesame oil. Once browned, add the chicken broth, ginger, celery, carrots, mushrooms, green onions, and spices. Once veggies and chicken are cooked through, serve it up hot. The soy sauce or, in our case, the Braggs is added when serving; DO NOT ADD salt until AFTER this step or your soup will be too salty (do not ask me how I know this). We let those that want the hot sauce, add it to their individual bowls.
Today, I had to make the following substitutions: celeriac for celery and egyptian walking onion greens for green onions. We’ve also used hen in the woods mushrooms instead of the traditional button mushrooms.
The great thing about this recipe is that it is most forgiving and mutable – use what you have. Enjoy!