Need a quick, easy but delicious dinner idea? Here you go – this broth is amazingly flavorful for so few ingredients and can be packed with whatever you have in your fridge.

• 6 cups chicken broth (use veg broth if you. are looking for a vegetarian night!)
• 4 flattened but not minced garlic cloves  – left whole
• 1 inch piece of ginger, sliced
• 4 green onion ends, white part only
• 3 tbsp light soy sauce (or low sodium soy sauce)
• 1 tbsp sugar 
• 3 tbsp Shaoxing (chinese cooking wine)
• 1 tsp sesame oil

This is one of the quickest broth recipes I’ve ever made, and it is absolutely delicious. Ready in only 30 minutes, that gives you enough time to prep all the delightful ingredients you want to complete your lunch or dinner.

Heat a little neutral oil in a deep pot and lightly toast the garlic cloves, ginger slices and white parts of green (spring) onions. As soon as they are lightly roasted, add the broth, soy sauce, sugar, Shaoxing, and sesame oil. Bring to a gentle boil, and then turn down and simmer for 30 minutes. You can do this as early as you like and just keep it warm until you are ready to eat. When ready to serve scoop out the aromatics and you have a lovely clear broth to enjoy with as many fill ins as your bowl can hold.

Serve with: Any or all of the following!

• Cooked ramen, udon or egg noodles
• Vegetables (cooked in the broth if you like!)
• Fresh bean sprouts
• Cooked wontons
• shredded chicken
• cooked seafood

Garnish your bowl with the slivered green onion tops, toasted sesame seeds and cilantro. Serve alongside hot sauce and hoisin sauce if anybody wants to add a bit more punch.

I usually have another pot of boiling water on the go that I first cook the noodles in, then lightly blanch vegetables (bok choy, spinach, bell peppers, zucchini, snap peas). Frozen wontons (purchased or homemade) can also be cooked in this water. I find that if you cook everything in your seasoned broth it dilutes the seasoning and results in a cloudy broth. Both still good, but you may need to adjust seasonings.