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[QUESTION] What are your favorite spices to use in soups?
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I forgot to mention that I added a tbsp of vinegar. It also makes it taste good, too. And I've got it in the fridge. Honestly the only thing in it that has a significant amount of water is the ginger. I've thought about replacing it with dried ginger because of that.
Dried Ginger is earthy instead of spicy and would change the character a lot. Not a problem but something to probably test before committing to a full batch.
Yes, thus my hesitation. I might do it next time I make a batch. This recipe isn't really worth small batching due to the time investment, but I could set aside maybe 1/4 of it to use dried ginger in and see how it differs.
Another thing I've thought about is just frying the fresh ginger like I do with the garlic and shallot, but some of the ginger flavor may get lost.
I was thinking of just doing a test with just oil and just dried ginger.
Can do that as well. But with all the other flavors going on I feel like it might be a better test to separate some of the batch next time.