1 T finely minced ginger
1 T finely minced garlic
1 T canola oil
1.5 T cornstarch
1QT vegetable stock
Combine ginger, garlic and oil in a large pot and sauté for 5 minutes.
Add cornstarch and 1 cup vegetable broth to pot and whisk to dissolve.
Add rest of the vegetable stock to pot and bring to a boil.
Simmer for 15 minutes. Season to taste with salt and pepper.
Garnish with any combination of the following items:
Sliced green onions, chopped cilantro, shredded carrots, chopped spinach, sliced
mushrooms and wonton strips