Lisanne is a trusted home cook.
Did you add salt? A rib or two of celery also will give a more savory note. Also, a tea-ball or cheesecloth square tied into a little bag with whole peppercorns in it--as much as a baby-fistful or as little as 5 or 10. I also add parsley at the end, but I since I never use ginger, I'm not sure if that's the flavor profile you're going for. Adding lots of carrots would have made it very sweet.
A little lime juice (or lemon) will brighten it all up and compliment the ginger nicely.
hardlikearmour is a trusted home cook.
You could also strain out some of the broth and replace it with water or non-sweet chicken broth or stock. I'd also consider adding a little soy sauce in place of salt for some added umami. Or even a little fish sauce for the same reason.
Thanks everyone. I added more broth, lemon juice, cilantro, ramen noodles & toasted sesame oil at table. Definitely went overboard on the carrots & parsnips! I was just trying to use up what I had in the fridge!
Oh! I also added soy sauce as recommended! Thanks!
Chris is a trusted source on General Cooking
Well, lesson learned, and it doesn't sound like it was a big failure. I'm (1) always careful not to overdo the carrots and parsnips and (2) always ready to add some lemon to brighten up the broth.
But my worst too-sweet broth had included corncobs. Don't use them unless you really like sugar!
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Well played. You deserve a cookie.
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