Szechuan Ginger Salt
Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
Stir the cornstarch mixture into the soy mixture. Stir until thickened. Garnish with cilantro
Serve over ramen noodles, on chicken or beef or use as dipping sauce for dumplings.