Type what you have

Ingredients

• ✓ ginger root
• chicken broth
• chicken leg quarter
• sea salt
• bean thread
• onion
• green onion
• bok choy

Instructions

1. 1 Bring chicken broth, chicken, salt, and ginger to a boil in a large pot over high heat, then reduce heat to medium-low and simmer until chicken tender and no longer pink, about 35 minutes. Remove chicken; strain broth into a new pot. Discard remaining solids.
2. 2 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles softened, about 30 minutes.
3. 3 Stir onion into broth; bring to a boil, then reduce heat to medium-low. Meanwhile, remove skin and bones from chicken; discard. Roughly chop chicken meat.
4. 4 After noodles sat 30 minutes, stir noodles, chicken, green onion, and bok choy into broth; simmer until noodles tender.

By Mama Smith

Ingredients

• ✓ ginger root
• vegetable oil
• onion
• butternut squash
• carrot
• apple
• vegetable broth
• coconut milk
• salt
• pepper
• lemon
• maple syrup

Instructions

1. 1 Heat oil in a large pot over low heat. Add onion and ginger; cook and stir until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
2. 2 Puree soup with an immersion blender until smooth.
3. 3 Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

By kochbiene

Ingredients

• ✓ ginger root
• water
• celery
• carrot
• potato
• onion
• salt
• black pepper
• turnip green
• soy sauce
• spaghetti
• salmon
• lemon juice

Instructions

1. 1 Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes.
2. 2 Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.

By vbos

Ingredients

• ✓ ginger root
• sour cream
• lime zest
• sweet potato
• butter
• onion
• garlic
• chicken stock
• cumin
• red pepper flakes
• peanut butter
• lime
• cilantro
• salt
• tomato

Instructions

1. 1 In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
3. 3 Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
4. 4 Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

By Sarbek

Ingredients

• ✓ ginger root
• peanut oil
• onion
• garlic
• fenugreek seed
• red lentil
• butternut squash
• cilantro
• water
• coconut milk
• tomato paste
• curry powder
• cayenne pepper
• nutmeg
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
2. 2 Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.

By LabelleChef

Ingredients

• ✓ ginger root
• red wine vinegar
• cream of mushroom soup
• chicken broth
• black pepper
• salt
• thyme
• sage
• dill weed
• hot pepper sauce
• green cabbage
• carrot
• potato
• beet
• butternut squash
• onion
• garlic
• olive oil
• elk breakfast sausage

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
2. 2 Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

By Charissa

Ingredients

• ✓ ginger root
• vegetable broth
• ramen noodle
• vegetable
• soy sauce
• chili oil
• sesame oil
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Combine broth and noodles in a medium saucepan; cover and bring to a boil over high heat, stirring to break up noodles.
3. 3 Reduce heat to medium and add soy sauce, chili oil, and ginger. Simmer, uncovered, for 10 minutes.
4. 4 Stir in sesame oil.
5. 5 Garnish with green onions and serve.

By dakota kelly

Ingredients

• ✓ ginger root
• pork loin
• shrimp
• rice wine
• soy sauce
• brown sugar
• green onion
• wonton wrapper
• chicken stock
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
6. 6 Ladle into bowls and garnish with green onions.
7. 7 Enjoy!

By MARBALET

Ingredients

• ✓ ginger root
• vegetable broth
• shrimp
• lime
• thai chile pepper
• lemongrass
• tom yum paste
• fish sauce
• sugar
• chile sauce
• baby bella mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Ingredients

• ✓ ginger root
• beef stock
• lentil
• olive oil
• onion
• cinnamon stick
• turmeric
• cumin
• black pepper
• chickpea
• red kidney bean
• tomato
• quinoa
• flat-leaf parsley
• cilantro
• lemon

Instructions

1. 1 Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
3. 3 Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
4. 4 Drizzle lemon juice over soup to serve.

By modestalmond

Ingredients

• ✓ ginger root
• shiitake mushroom
• soy sauce
• rice vinegar
• white pepper
• sesame oil
• cornstarch
• water
• vegetable oil
• green onion
• chicken broth
• carrot
• red bell pepper
• bamboo shoot
• tofu
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
3. 3 Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
4. 4 Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
5. 5 Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
6. 6 Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
7. 7 Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
8. 8 Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
9. 9 Enjoy!

By John Mitzewich

Ingredients

• ✓ ginger root
• cilantro
• salt
• tamarind paste
• jaggery
• coconut
• water
• coriander
• red pepper
• garlic
• tomato
• onion
• turmeric
• cooking oil
• black peppercorn
• cumin seed
• fennel seed
• egg

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
2. 2 Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
3. 3 Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
4. 4 Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.

By SUSMITA

Ingredients

• ✓ ginger root
• cilantro
• yogurt
• saffron
• thai pepper garlic sauce
• lemongrass
• thai chile pepper
• soy sauce
• fish sauce
• white wine
• vegetable broth
• coconut milk
• red bell pepper
• broccoli
• carrot
• garlic
• onion
• olive oil
• water
• brown rice

Instructions

1. 1 Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
3. 3 Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

By Krista

Ingredients

• ✓ ginger root
• white sugar
• water

Instructions

1. 1 Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
2. 2 Toss ginger with sugar in a bowl.
3. 3 Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
4. 4 Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

By lperejma

Ingredients

• ✓ ginger root
• turmeric
• navel orange
• ice cube

Instructions

1. 1 Process ginger, turmeric, and oranges through a juicer in the order listed. Pour over ice and drink immediately.

By France Cevallos

Ingredients

• ✓ ginger root
• water
• fennel seed

Instructions

1. 1 Fill a mug with boiling water.
2. 2 Place fennel seeds in a tea ball; add to boiling water. Add grated ginger; steep for 2 minutes. Remove tea ball; serve.

By Bernice Phillips-Ingram

Ingredients

• ✓ ginger root
• sugar
• active dry yeast
• lemon
• water

Instructions

1. 1 Into an empty 2-liter soda bottle, put ginger root, sugar, yeast, and lemon juice. Fill the rest of the bottle with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.

By ILIKEBAKEDZITI

Ingredients

• ✓ ginger root
• honey
• lemon
• cinnamon
• water

Instructions

1. 1 Gather all ingredients. Boil water.
2. 2 Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture; stir until honey is dissolved.
3. 3 Cover the teapot and let steep for 5 minutes. The ginger should sink to the bottom but may be strained while pouring into a mug.

By LoveNCyprus

Ingredients

• ✓ ginger root
• chicken thigh
• black bean sauce
• garlic
• sesame oil
• black pepper

Instructions

1. 1 Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
2. 2 Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

By Denis Terrien

Ingredients

• ✓ ginger root
• teriyaki sauce
• brown sugar
• bacon
• sea scallop
• toothpick

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
2. 2 Whisk teriyaki sauce, brown sugar, and ginger together in a bowl.
3. 3 Wrap each scallop piece with 1 half-strip bacon; secure with a toothpick. Dip bacon-wrapped scallops in teriyaki mixture; arrange on one of the prepared baking sheets.
4. 4 Broil in the preheated oven until lightly charred, about 6 minutes. Flip scallops; transfer to the clean baking sheet. Broil until bacon is charred on second side, about 6 minutes more.

By Mimi Calo

Ingredients

• ✓ ginger root
• water
• elderberry
• cinnamon stick
• clove
• honey

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, elderberries, ginger, cinnamon stick, and cloves in a saucepan over medium heat; bring to a boil. Reduce the heat to low and simmer for 30 minutes.
3. 3 Mash berries with a potato mixture to release juices.
4. 4 Strain the mixture through a fine sieve, retaining juice and discarding pulp, cinnamon stick, and cloves. Let cool for 30 minutes.
5. 5 Stir in honey until thoroughly combined.

By danny k

Ingredients

• ✓ ginger root
• water
• brown sugar
• tea bag
• lemon
• honey

Instructions

1. 1 Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, then reduce the heat to medium-low and cook at a simmer for 20 minutes.
2. 2 Remove from the heat and add tea bags. Steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags.
3. 3 Stir lemon juice and honey into the tea, then strain into a pitcher.

By michellebelle61

Ingredients

• ✓ ginger root
• pineapple
• soy sauce
• brown sugar
• garlic
• chicken breast

Instructions

1. 1 In a high-powered blender (such as Vitamix®), blend pineapple slices to create 1/2 cup pureed pineapple.
2. 2 Combine 1/2 cup pureed pineapple, soy sauce, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place chicken breast on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By thedailygourmet

Ingredients

• ✓ ginger root
• all-purpose flour
• baking powder
• baking soda
• butternut squash
• lemon
• cream
• sugar
• oat
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
3. 3 Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
4. 4 Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.

By Cheerios

Ingredients

• ✓ ginger root
• orange juice
• balsamic vinegar
• salmon fillet
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a medium baking dish with parchment paper.
2. 2 Place orange juice in a small saucepan over medium-low heat. Cook and stir until thickened and reduced by about half, 10 to 15 minutes. Remove from heat and allow to cool.
3. 3 Stir balsamic vinegar and ginger into cooled orange juice.
4. 4 Place salmon fillet skin-side down in the prepared baking dish. Season with salt and pepper. Cover with 1/2 of the orange juice mixture.
5. 5 Bake in the preheated oven for 10 to 15 minutes. Brush with remaining orange juice mixture and continue baking until fish flakes easily with a fork, 10 to 15 minutes.

By LINDA W

Ingredients

• ✓ ginger root
• coconut water
• pineapple
• celery
• cucumber
• lemon
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Blend coconut water, pineapple, celery, cucumber, lemon, parsley, and ginger together in a blender until smooth.

By jesnmeg

Ingredients

• ✓ ginger root
• soy sauce
• rice wine vinegar
• garlic
• honey
• sesame seed
• sesame oil

Instructions

1. 1 Whisk together soy sauce, vinegar, garlic, honey, ginger, sesame seeds, and sesame oil in a bowl.

By gregoryz

Ingredients

• ✓ ginger root
• dijon mustard
• grainy mustard
• honey
• soy sauce
• tarragon
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl.
3. 3 Rinse chicken thighs under cold water and pat dry with paper towels.
4. 4 Add chicken thighs to the bowl and toss to coat.
5. 5 Transfer to a baking pan and spoon sauce over the thighs.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Spoon cooked sauce from the pan over chicken thighs before serving.

By Kim

Ingredients

• ✓ ginger root
• rhubarb
• sugar
• lemon juice
• canning jar
• lid
• ring

Instructions

1. 1 Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
2. 2 Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within ¼-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By Can_It_Rachael

Ingredients

• ✓ ginger root
• peach preserves
• white wine vinegar
• horseradish
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave-safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
2. 2 Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
3. 3 Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
4. 4 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By mkinshella