Name: Ginger + Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 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; null Avocado oil (or any neutral oil); null Salt and pepper to taste

PREP TIME:

15 min.

COOK TIME:

15 min.

SERVES:

2 - 3

Directions

Step 1

Prepare medallions by using a paper towel to pat each piece completely dry.

Step 2

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.

Step 3

Add onions, garlic, and ginger. Continuously stir for about 3-4 minutes.

Step 4

Next, add tomatoes and fish sauce. Stir and cook for additional 2-3 minutes.

Step 5

Pour in bone broth and water and bring soup to a gentle simmer. 

Step 6

Cover and set to low heat, allowing the soup to cook for about 1 hour or until meat is tender.

Step 7

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

Step 8

After turning off the heat, add in the leafy greens of choice.

Step 9

If needed, add extra fish sauce to taste. Enjoy!