Chinese · Soup

Paneer Broth in soy and ginger

This Chinese Broth leans on soy and ginger to do the heavy lifting. We char the Paneer for real depth, then bring it together in one pan.

5.0 from 3,726 cooks

Prep10 min

Cook15 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the paneer dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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