Anyone else get dizzy watching the broth swirl? 😵💫 dizzy or not, you’re gonna want to batch this! This scallion ginger broth is the kind of thing you make once and use all week. Dumplings, stir-fry, noodles, and more! It’s light, flavorful, and low-key a fridge MVP. Follow to see what I turn it into tomorrow—spoiler: there’s a little preview towards the end!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat sesame oil in a pot over medium heat. Add chopped scallions and sauté until soft, about 3-4 minutes.
Add ginger and garlic, sauté for another 2 minutes.
Pour in water, soy sauce, vinegar, and chili flakes. Bring to a simmer and cook for 20 minutes.
Strain the broth and discard the solids.
Let it sit in the fridge for a couple of hours so the flavors can settle.
For a spicier broth, increase the amount of chili flakes or add fresh chili slices.
This broth can be stored in the fridge for up to a week or frozen for longer storage.
Use this broth as a base for soups, noodle dishes, or even as a flavorful liquid for cooking rice.
Can I use dried ginger instead of fresh?
Fresh ginger is recommended for the best flavor, but you can use dried ginger as a substitute. Use about 1 tsp of dried ginger.
How long can I store the broth?
You can store the broth in the fridge for up to a week or freeze it for up to 3 months.
Can I make this broth gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.
What can I use this broth for?
This broth is versatile and can be used for soups, noodle dishes, stir-fries, or as a flavorful base for cooking grains.
Can I add other vegetables to the broth?
Yes, you can add vegetables like carrots, celery, or mushrooms for additional flavor.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
