thymetobake
Assistant Cook
I've googled recipes but they all seem heavy on the ginger. I'm wanting that rich but light yet flavorful broth that often has won tons in it. The other day I had a wonderful soup made only of broth, rice noodles, and cabbage. That was at a Thai place. Heaven.
How do they get the broth so flavorful but yet so light at the same time? By flavorful, I mean that you cannot pick out the flavor of ginger or garlic, etc. I could detect a hint of sesame oil, though.
fyi, I've got a pot of chicken stock simmering on the stove. Only cooked bones, left over legs, and roasted necks, onion, and celery seed in it. I like to make a generic stock to use with other things later on.
How do they get the broth so flavorful but yet so light at the same time? By flavorful, I mean that you cannot pick out the flavor of ginger or garlic, etc. I could detect a hint of sesame oil, though.
fyi, I've got a pot of chicken stock simmering on the stove. Only cooked bones, left over legs, and roasted necks, onion, and celery seed in it. I like to make a generic stock to use with other things later on.