¼ cup fresh minced ginger root

3 scallions

1¼ coriander leaves

5 cups Basic Vegetable Broth (see recipe on page 4)

1½ cups uncooked white rice

1 pound whole ginger root (in addition to the minced ginger above)

2 tablespoons salt, divided

1 tablespoon Chinese grain vinegar

½ cup sugar

½ teaspoon fresh chopped hot

red pepper

• Mince enough ginger root to make ¼ cup. Finely chop the scallions and the coriander leaves.

• Pour the broth into a soup pot and add the rice; bring to a boil, reduce to a simmer, and cook for 1 hour.

• Meanwhile, prepare the pickled ginger: Peel the whole ginger root and slice it very thinly. Boil water in a saucepan and add the ginger slices; boil for 20 seconds, then drain. Place the ginger slices in a bowl and sprinkle with 1 tablespoon of the salt. Let it sit at room temperature for 30 minutes. Drain and discard the liquid. Toss the ginger with the vinegar and the sugar, coating it well. Chop the hot red pepper and stir it in. Set aside.

• When the rice mixture is done cooking, stir the remaining salt, the ¼ cup of minced ginger, the scallions, and 1 cup of the coriander leaves into the rice mixture. Remove from heat. Ladle the soup into serving bowls. Garnish each serving with the ¼ cup of coriander leaves and some of the pickled ginger.

Serves 6–8

You will have quite a bit of pickled ginger left over. Refrigerate whatever you don't use, and use it for other Chinese dishes.