Recipe: Asian Ginger Broth

This simple Asian Ginger Broth was a seasonal favorite at Sweet Tomatoes and Souplantation.

The following is an official Souplantation-provided recipe originally posted on their blog.

Yields approximately 16 cups.


  • 4 tablespoons finely minced ginger
  • 3 tablespoons finely minced garlic
  • 2 tablespoons canola oil
  • 6 tablespoons cornstarch
  • 2 cups cold water
  • 14 cups water
  • 6 tablespoons vegetarian base (found in the grocery soup aisle near bouillon)


  • Combine ginger, garlic and oil in a large pot and sauté for 5 minutes. Add cornstarch and 2 cups cold water to pot and whisk to dissolve.
  • Add rest of water and vegetarian base to pot and bring to a boil. Simmer for 15 minutes. Season to taste with salt and pepper.
  • Garnish with any combination of the following items: sliced green onions, shredded carrots, chopped spinach, sliced mushrooms, wonton strips, cubed tofu


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2 Responses

  1. Danielle says:

    If anyone has the Sizzlin Sriracha Udon recipe please share it. Also tysm for this website! I miss Souplantation so much

  2. Donna says:

    I was searching for this too – so good! I could only find a list of ingredients that someone got from the restaurant years back, and then experimented to make her own. It’s an old post on Pinterest but she doesn’t include amounts or recipe. Here is what is in the broth: veg base, miso, garlic, soy sauce, red pepper, and sriracha. I would guess it’s much like Asian Ginger Broth only omit ginger and add miso & soy, then pepper flakes and siracha to taste.

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