Pretty spot on Asian style soup

So, big fan of Asian style cooking here. I just came up with a concoction that I think is pretty spot on. It goes like this:

1 thumb-ish size piece of ginger, minced

1 bulb of garlic, minced

1 leek, cut in to 1/8 inch rounds

1 package mushrooms, sliced up thin

2 cups chicken broth, preferably home made

1/2 cup olive oil, not extra virgin

1 TB sugar

1 TB of rice vinegar

dash of cinnamon

dash of turmeric

salt and pepper

cilantro for garnish

So get yourself a medium size pot going on medium high heat. Add the olive oil. I say half a cup, but I mostly just wing it so it could be more, could be less, but just make it enough to get the ginger frying right nicely. And olive oil, I know, not exactly an Asian thing, but I try and stick with the healthier oils, so it is what it is. Avocado oil could work for me too. Anyhow, heat your oil, add the ginger, and fry it for a few mins. until it starts to turn color a bit. Then add your ginger and fry it for a minute more or so. Then add the leaks and some salt, cook for another 3 or 4 mins. Then add the mushrooms and let them wilt down a bit. Deglaze with the chicken stock, fill the pot full of water, add the sugar and vinegar, and let it simmer for a half hour or so. Season with salt and pepper to taste. Garnish with cilantro, or heck, loads of other things you could garnish it with. Absolutely delicious by my estimation.

I mention cinnamon and turmeric, and heck, I could go a lot of ways at this point with the thing. But I kept it to salt and pepper because other people are weird when it comes to spices. But yeah, when I served myself some, I put a dash of cinnamon and a dash of turmeric and thought it turned out really well. I think I did some hot sauce in another bowl, chili flakes in another. I could see myself going all sorts of directions, but the basic salt and pepper combined with the ginger and garlic, it was really good stand alone.

The mushrooms were just plain white mushrooms, which are fine, but I'd typically prefer something more flavorful like you'd find at an Asian grocery. But again, people, so I had to make do with what people will stomach.

And I'm telling you cups and tablespoons and whatnot in the recipe, but I pretty much just wing it. Add some vinegar, taste it, see if it tastes good after that, same for salt, sugar, rinse repeat. My listed measurements have to be somewhat close though. Anyhow, thought I'd share. Cheers.

bon appetit