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 celery carrots mushrooms 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 …