Asian-Scented Broth with Mushrooms

1 teaspoon (5 mL) vegetable oil
1 1/2 tablespoons (22 mL) apple cider vinegar
1 tablespoon (15 mL) grated fresh ginger
2 teaspoons (10 mL) sesame oil
2 garlic cloves, minced
Salt, to taste
5 cups (1.25 L) unsalted, defatted vegetable or chicken broth
2 tablespoons chopped green onions
1 1/2 cups (375 mL) sliced exotic mushrooms (such as shiitake or portabella)

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. Serves 4.