Guest Author - Sherry Van Der Elst

This mild, flavorful broth makes an excellent foundation for a variety of meat, vegetable and noodle soups. Since I like a stronger ginger kick, I'll often add an extra half-teaspoon or more of grated ginger to this recipe.

While canned chicken stock is okay in a pinch, I highly recommend Minor’s Chicken Base for its superior flavor, versatility, price and choice of low-sodium and no-MSG varieties. You can order it at www.soupbase.com.

2 quarts homemade chicken stock or commercial chicken base
5 whole garlic cloves, peeled
1 3-inch piece of fresh ginger, peeled and sliced into 1/8-inch pieces
¼ cup Japanese soy sauce (shoyu)
2 tsp granulated sugar

1. Place all ingredients in a medium saucepan and bring to a boil over medium-high heat.

2. Reduce heat to low and simmer, uncovered, for 20 minutes.

3. Broth can be used as a base in a variety of recipes or allow it to cool completely, then freeze for future use.