Ginger in soup is like that one friend who shows up to a party and instantly makes everything more interesting. Drop a few whole slices into chicken broth, simmer for twenty minutes, then fish them out before serving. Nobody wants to bite into a slimy, cooked ginger disk—that’s a textural crime.
I once forgot to remove the slices and watched my dad chew on one like a sad moose. The silence said everything. Don’t be my dad. Remove the ginger before it becomes a surprise mouthful of stringy fire.
