Ginger Soup

Source: Gusto magazine

serves 4

5 green onions
3 cloves garlic
2 tbsp olive oil, divided
a 12 cm piece of ginger, sliced
2 bottles (8oz each) of clam juice
3 cups of water
1/2 lb of salmon fillet, skin removed, and diced into 1/2 inch cubes
4 largish portobello mushrooms
2 cups (lightly packed) of washed baby spinach leaves, stems removed
salt & pepper

• Slice green onions diagonally into 1/2 inch long pieces. Finely slice the garlic.
   
• In medium saucepan, over medium-high heat, heat 1 tbsp oil. Add all of the garlic, and 3/4 of the ginger and onion (reserving the rest for garnish). Sauté, stirring, for 30 seconds.
   
• Add clam juice and water. Bring to a boil. Reduce heat the medium-low and simmer for 20 minutes.
   
• Add the salmon pieces into the broth, and simmer for 3 minutes. Strain and return the liquid to the pan. Pick out the salmon pieces, and set aside. Discard the other strained items.
   
• Slice the mushrooms, rinse. Saute a few minutes until dark. Add to broth and cook for 5 minutes.
   
• Slice the spinach leaves into 1/2 inch strips. Add the reserved ginger, onions, spinach, and salmon to the soup. Heat through and serve.

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