Source: dLife

A simple mushroom soup with an Asian-style ginger broth.

Servings

1 tsp vegetable oil
1 tbsp fresh ginger root , grated
2 medium garlic cloves , minced
5 cup fat free unsalted beef broth (or vegetable)
1.5 cup fresh mushroom slices (shiitake or portabello)
1.5 tbsp rice vinegar
2 tsp sesame oil
1 pinch salt (to taste)
2 tbsp fresh chopped green onion

1 Heat vegetable oil in a saucepan over medium-high heat. Add ginger and garlic; stir-frying for around 30 seconds.
2 Lower heat to medium and add mushrooms; stir-fry for 2 min.
3 Pour in the broth, bring to a boil; cover and cook for 10 min.
4 Add rice wine and sesame oil; stir well. Season to taste with salt.

Serve garnished with chopped green onions.