River Cottage Simple Clean Asian Broth
Demonstrated by River Cottage Chef, Andy Tyrell, using an ESSE CAT Gas Cooking Range
Ingredients
For each person you’ll need:
- About 400ml of good flavoursome stock all the better if it’s got a lump of ginger and some extra garlic added
- 1/2 tsp of grated ginger
- A little lime zest (optional)
- A little chilli
- Good soya sauce like shoyu or tamari
- A splash of vinegar or a squeeze of lime
Method
Bring the stock up to the boil with the ginger, chilli and zest, simmer for 10 minutes add the soya sauce and a pinch of salt to taste, adjusting the balance with a little vinegar or lime.
Serve poured over shredded carrot, beansprouts, leeks, spring onions, coriander, noodles or simply drink straight from a cup, enjoy.
