Step 1

Heat a large pot over medium high heat; add oil.

Step 2

Place the onion, carrots, and ginger in the stock pot. Sear the veggies on all sides to caramelize.

Step 3

Add garlic and cook just until it begins to brown.

Step 4

Pour in the chicken broth and bring to a boil. Lower heat, cover pot, and simmer for one hour.

Step 5

Pour broth through a fine-mesh sieve to remove the solids; reserve for another use. Taste the broth and salt as needed.

Step 6

To serve: Divide hot broth between four individual bowls and top with fresh sliced scallions and sliced mushrooms.