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1.25 Hours

Serves 3-4

Difficulty: Intermediate

January might be infamous for its cold and its (common) colds, but Jordan Cabatic has got us all covered with a zesty soup that will leave the entire 'ohana both fortified and satisfied. In this one-pot dish, stew chunks, bone broth, and veggies are brought to a slow simmer to create a hearty soup highlighted by the peppery and sweet taste of ginger. Full of flavor and lean on clean-up time! Serves 3-4 people. Prep time: 15 min, Cook time: about 1 hr.


  • 1 lb Stew Chunks

  • 3 Cloves Garlic, peeled and sliced

  • 1 1/2 inch Ginger, peeled and thinly sliced

  • 1/2 Onion, thinly sliced
  • 2 Roma Tomatoes, sliced into quarters 

  • 1 Russet Potato, peeled and cubed into 1-inch pieces

  • 1/2 cup Chinese Long Beans, cut into 2-inch pieces, *substitute green beans

  • About 2 cups Chopped Kai Choy, *substitute bak choy, mustard greens, cabbage

  • 2 Tbsp Neutral Oil

  • 2 Tbsp Fish Sauce

  • 2 cups Venison Bone Broth
  • 2 cups Water

  • Salt and Pepper to taste


Step 1: Start by seasoning Stew Chunks with salt and pepper, set aside. Prepare other ingredients while meat reaches room temperature (about 15 minutes).

Step 2: Heat a large pot on medium heat. When the pan is hot, add in 2 Tbsp of neutral oil. Add Stew Chunks and brown for 2-3 minutes.

Step 3: Next add onions and garlic. Cook until softened (about 2 minutes). 

Step 4: Next add in ginger and tomatoes followed by fish sauce. Pour in bone broth and water and bring soup to a gentle simmer. 

Step 5: Cover and set to low heat, allowing the soup to cook for about 45 minutes or until meat is tender and checking at the h point. 

Step 6: Once the meat is tender, add potatoes and cook for about 5-7 minutes. Then add green beans and cook until tender.

Step 7: After turning off the heat, add in kai choy. 

Step 8: If needed, add fish sauce to taste. Enjoy!

We’d love to see what you create! Share a photo of your Ginger Soup with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison.

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