Sweet Ginger Soup
This classic sweet ginger soup is a warming, fragrant syrup perfect for serving with tang yuan. Made with old ginger and pandan, it is an authentic, soothing dessert staple for cold nights and holiday celebrations.
Servings: 4 cups
Ingredients
- 5 cups water reduced to 4 cups after boiling
- 4 oz old ginger skin peeled and then lightly pounded with the flat side of a cleaver
- 2 pandan leaves or screwpine leaves, tie them into a knot, optional
- ½ cup sugar or more to taste
- ½ teaspoon sweet osmanthus optional
Instructions
- Boil the water in a pot.
- Add the ginger and pandan leaves, if using. Boil over medium heat for 10 minutes.
- Stir in the sugar and sweet osmanthus, then boil for another 5 minutes. Reduce the heat and simmer until the syrup measures about 4 cups.
- Strain the syrup, discarding the ginger, pandan leaves, and osmanthus.
- Taste and adjust the sweetness with more sugar if needed. The syrup is now ready to serve with sweet dumplings (tang yuan).
Video
Notes
If you want your syrup to be extra gingery, double the amount of ginger.
Nutrition
Serving: 4cups | Calories: 476kcal | Carbohydrates: 120g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 75mg | Potassium: 473mg | Fiber: 2g | Sugar: 102g | Vitamin C: 6mg | Calcium: 55mg | Iron: 1mg