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Chicken Long Rice Soup
Soup American

Chicken Long Rice Soup

4.5

Prep
20 min
Cook
40 min
Total
90 min

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

Ramen Noodle Soup
Soup Asian

Ramen Noodle Soup

4.4

Prep
5 min
Cook
10 min
Total
15 min

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

Wonton Soup
Soup Chinese

Wonton Soup

4.7

Prep
30 min
Cook
10 min
Total
65 min

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

Creamy Vegan Butternut Squash Soup
Soup American

Creamy Vegan Butternut Squash Soup

4.6

Prep
15 min
Cook
45 min
Total
60 min

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

Salmon Turnip Greens Soup
Soup American

Salmon Turnip Greens Soup

5.0

Prep
20 min
Cook
30 min
Total
50 min

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

Homemade Tom Yum Soup
Soup Thai

Homemade Tom Yum Soup

4.9

Prep
20 min
Cook
30 min
Total
50 min

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

Spicy Sweet Potato Soup
Soup American

Spicy Sweet Potato Soup

4.6

Prep
Cook
Total

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

Vegan Red Lentil Soup
Soup American

Vegan Red Lentil Soup

4.6

Prep
15 min
Cook
40 min
Total
55 min

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

Moroccan Harira (Bean Soup)
Soup African

Moroccan Harira (Bean Soup)

4.7

Prep
15 min
Cook
60 min
Total
75 min

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

Chef John's Hot and Sour Soup
Soup Asian

Chef John's Hot and Sour Soup

4.8

Prep
20 min
Cook
30 min
Total
65 min

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

Cabbage Veggie Cream Soup
Soup American

Cabbage Veggie Cream Soup

4.4

Prep
40 min
Cook
60 min
Total
100 min

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

Egg Kulambu
Soup Indian

Egg Kulambu

4.3

Prep
20 min
Cook
40 min
Total
60 min

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

Spicy Thai Vegetable Soup
Soup Thai

Spicy Thai Vegetable Soup

4.5

Prep
15 min
Cook
75 min
Total
90 min

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

Edible Ginger-Infused Cooking Oil

Edible Ginger-Infused Cooking Oil

5.0

Prep
20 min
Cook
120 min
Total
260 min

Instructions

  1. 1 Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
  2. 2 Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
  3. 3 Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

By Chef Shelley Pogue

Crystallized or Candied Ginger
Dessert American

Crystallized or Candied Ginger

4.8

Prep
15 min
Cook
70 min
Total
85 min

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

Ginger Milk Custard
Dessert Chinese

Ginger Milk Custard

3.8

Prep
10 min
Cook
5 min
Total
22 min

Instructions

  1. 1 Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
  2. 2 Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.

By HL

Ginger Garlic Paste
Pantry Asian

Ginger Garlic Paste

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl

Chinese Cabbage and Ginger Soup
Lunch Asian

Chinese Cabbage and Ginger Soup

4.3

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

By Chamomile

Fennel and Ginger Tea
Drink American

Fennel and Ginger Tea

5.0

Prep
5 min
Cook
Total
5 min

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

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Itsmeatshuddupneatit

Itsmeatshuddupneatit

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk the soy sauce, brown sugar, garlic, and ginger in a bowl until the sugar has dissolved.
  2. 2 Use to marinate up to 2 pounds of meat for about 2 hours.

By Joe

Ginger Cranberry Sauce

Ginger Cranberry Sauce

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

By Leslie Lew

Teriyaki Ginger Salmon Marinade

Teriyaki Ginger Salmon Marinade

4.7

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Combine Kikkoman teriyaki marinade, brown sugar, and grated ginger root in a bowl. Pour mixture over salmon steaks in a large resealable bag; seal well.
  2. 2 Marinate in the refrigerator for 30 minutes, turning the bag over once. Cook salmon as desired.

By Kikkoman

Honey Ginger Green Beans
Dinner

Honey Ginger Green Beans

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
  2. 2 Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

By JuliaC