Gingered Broth with Shiitakes and Watercress

1. 1

   In a large saucepan, combine the stock with the smashed ginger and bring to a boil.

2. 2

   Cover and simmer over low heat for 15 minutes.

3. 3

   Strain out the smashed ginger pieces.

4. 4

   Meanwhile, heat the oil in a large nonstick skillet until shimmering.

5. 5

   Add the shiitakes and cook over moderately high heat, stirring occasionally, until tender and just beginning to brown, about 8 minutes.

6. 6

   Add the minced ginger and garlic and cook until fragrant, about 1 minute.

7. 7

   Season with salt and pepper.

8. 8

   Stir the shiitakes and watercress into the soup.

9. 9

   Ladle into shallow bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.