Ginger Leek Soup

• servings: 4-8
• active time: 15 mins
• total time: 1 hour

Ingredients

• Lots of leek

• .5 gallons Water (8 cups)

• 10 Chicken bouillon cubes (10 tsp)

• handful size of Ginger

• 1 tsp of soy sauce

• 1 tsp rice vinegar

• Pinch of msg (optional)

Directions

1. Bring half a pot of chicken broth (or water + chicken bouillon) to a boil

2. Thoroughly clean the leeks, chop into large (2”) slices, then add to the pot

3. Peel the ginger, chop into medium cubes, then add to pot

4. Add dashes of soy sauce and rice vinegar to taste

Notes

• Only takes 10-20 mins for leeks to be a good texture. It seems hard to overcook tho

• The bigger the leeks the better. The thick dark-green parts have the best texture. The thinner light parts just turn to mush.

• Great to make with scraps from “Pan Fried Dumplings” recipe

• Yoshi suggestion: Add mini clams