Asian-Scented Broth with Mushrooms

1 teaspoon vegetable oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
5 cups unsalted, defatted vegetable or chicken broth
1 1/2 cups sliced exotic mushrooms (such as shiitake or portobella)
1 1/2 tablespoons rice wine vinegar
2 teaspoons sesame oil
salt, to taste
2 tablespoons chopped green onions

Heat oil in a saucepan over medium-high heat.

Add ginger and garlic; stir-fry about 30 seconds.

Reduce temperature to medium and add mushrooms; stir-fry for 2 min.

Add broth, bring to a boil; cover and cook for 10 min.

Add rice wine and sesame oil; stir well.

Season to taste with salt and serve garnished with chopped green onions.

Makes 4 servings.