Ginger and Vegetable Soup
Recipe by Jordan Cabatic
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!
PREP TIME:
15 min.
COOK TIME:
15 min.
SERVES:
2 - 3
Ingredients
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- 1 pack Maui Nui Medallions
- 2 cups Maui Nui Bone Broth
- 2 cups water
- 3-4 garlic cloves, finely minced
- 2-inch piece ginger, peeled and thinly sliced
- 1/2 small onion, thinly sliced
- 2 Roma tomatoes, quartered
- 1/2 cup Chinese long beans (or green beans), cut into 2-inch pieces
- 1 russet potato, peeled and cubed into 1-inch pieces
- 2 cups chopped mustard greens, bok choy, or cabbage
- 2 tbsp fish sauce
- Avocado oil (or any neutral oil)
- Salt and pepper to taste
Directions
Prepare medallions by using a paper towel to pat each piece completely dry.
Start by heating a medium-sized pot on medium-high heat. Once the pot is hot, add a generous amount of oil. Season meat with salt and pepper. Then add to the pot and brown for about 6-7 minutes.
Add onions, garlic, and ginger. Continuously stir for about 3-4 minutes.
Next, add tomatoes and fish sauce. Stir and cook for additional 2-3 minutes.
Pour in bone broth and water and bring soup to a gentle simmer.
Cover and set to low heat, allowing the soup to cook for about 1 hour or until meat is tender.
Once the meat is tender, add in the potatoes and cook for about 5-7 minutes. Then add green beans and cook until tender.
After turning off the heat, add in the leafy greens of choice.
If needed, add extra fish sauce to taste. Enjoy!
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