Ginger Broth

I made a simple ginger stock tonight and made a tray of raw sliced veggies to add to it. It was delicious and the kids ate theirs over rice. I love the way this broth makes my house smell!

Ginger Broth

2 T. ginger (more if you like it really ginger-y)
1.5 T. garlic
oil to sauté
2 T. cornstarch
1 c. cold water
7 c. water
3 T. veggie bouillon

Sauté the ginger and garlic until soft and starting to brown. Mix cornstarch and cold water. Add water and bouillon to cornstarch mixture, then add to garlic/ginger. Bring to a boil and serve with diced raw veggies. I recommend several of these: carrots, spinach, mushrooms, zucchini, green onion, snap or snow peas, bamboo, tofu