Basic Mongolian Hot Pot Broth
Adding fresh flavors to prepared stock gives new life to a basic staple. This broth is good enough to drink or eat as a soup with snow peas and scallions. Or, use as the base for whenever you want a broth with Asian flavors.
Serves: 5Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 1 scallion
- 2½ cups chicken broth
- 3½ cups water
- 1 Tbsp. rice wine
- ½ tsp. grated fresh ginger
- Chop the scallion into thirds. Combine onion, chicken broth, water, wine, and ginger and bring to a boil. Simmer for 5 minutes and strain before using as a soup base or for a simmering hot pot broth.