1/2tspfreshly grated gingeror 1/4 tsp powdered ginger (See note below)
1/3c uncooked white ricejasmine or calrose - whichever you prefer
Instructions
In a saucepan, combine everything except the rice. Bring it to a boil.
Pour in the rice, and stir.
Cover and reduce the heat to a simmer. Cook for 25 minutes or until the rice is tender.
That's it.
Because this soup has no big chunks, you can ladle it into a mug and sip on it if you like.
Notes
Just a quick tip, I keep garlic paste on hand. It is an easy short cut for any recipe, but especially for a recipe like this. One teaspoon of garlic paste is equivalent to about one clove. No peeling or mincing needed. I use a couple of brands, including Gourmet Garden (found in the refrigerated cases in the produce section of the store) or Amore which I find in the Italian foods area.I also keep the Gourmet Garden ginger on hand. Substitute equal amounts for freshly grated ginger.