Ginger Broth Bowl with Spinach

Got spinach? Toss it into a gingery, garlicky soup along with snap peas and jasmine rice to make this early spring dish.

Ingredients

• 1 small knob ginger, sliced into matchsticks
• 3 cloves garlic, sliced into matchsticks
• White parts of 3 scallions
• 1 tsp olive oil
• 1 tsp sesame oil
• 4 cups chicken or vegetable broth
• 2 Tbs soy sauce
• 1 cup cooked jasmine rice
• 1 cup sugar snap peas, sliced
• 2 big handfuls of baby spinach
• To serve: sliced green onion, chili oil

Instructions

1. In a pot, sauté ginger, garlic and scallions in olive oil and sesame oil for 4 minutes until fragrant.
2. Add chicken or vegetable broth and soy sauce; bring to a simmer.
3. Stir in cooked jasmine rice, sliced sugar snap peas and baby spinach. Gently simmer just until rice is warmed and spinach is wilted.
4. Serve with sliced green onion tops and a drizzle of chili oil if desired.