Asian Ginger Broth

It's been a very busy week!
My parents came up to visit as we were planning a (belated) 50th anniversary party for my aunt and uncle.

We planned a nice brunch with a bunch of family.

A few days before, we planned to order subs from a fave place at another aunt and uncles...and invited the anniv couple, who, at this point, had no idea my parents were here.
My parents sat on the couch to the side while the guests of honor came in.
They walked right by them...assuming they were my other aunt (who was unable to join on that evening)
Once they realized what was going on, the tears were just flowing!
It was great!

My mother and her siblings are so close, and it's always great to see them together as it doesn't happen as often as they would all like.


It just makes me smile.




Ingredients:

2 Tbsp Ginger (finely minced)

2 Tbsp Garlic (finely minced)

1 Tsp Canola Oil

3 Tbsp Corn starch

1 Cup Cold water

7 Cups water

4 Vegetable bouillon cubes

Salt and Pepper

Assorted toppings: Green onion, noodles, chow mein noodles, mushrooms, carrots, tofu, chicken, radish, snow peas, spinach

Directions:

1. Combine oil, ginger, and garlic in a pot and saute for 5 minutes

2. Combine cornstarch and water

3. Add water to garlic mix, and add bouillon cubes

4. Add cornstarch mix

5. Bring to a boil, simmer 15 minutes

6. Season to taste with salt and pepper

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Adapted from: Do They Have Salsa in China?

The toppings I grabbed

Then hubby decided he wanted to add radishes to his

Come party with me HERE!