How to Prepare Ginger:
For most applications, begin by removing the skin with a sharp knife or vegetable peeler and trimming the edges. Then, cut into strips or coins depending on the application.
Grate ginger using a microplane grater or a box grater, depending on how fine you want the end product. You don’t have to peel mature ginger as it won’t grate as you work through the root, but it may be easier to manage if you do peel it first because it is quite fibrous. Young ginger has a thinner skin that can be kept on for grating, depending on your personal preference. Most people choose to remove it.
To use fresh ginger to flavour soup or broth, wash and simply slice lengthwise or into coins. Since you’ll be removing the slices after cooking, you can keep the skin on.