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.