Asian flavors are tantalizing! The blend of savory onions, piquant spices, and hearty greens are particularly stimulating in this easy-to-make, nutritionally-rich soup that I like to prepare when someone is in need of comfort or healing. It is also visually appealing with the mix of colors and array of micronutrient-filled vegetables. As I am a “flexitarian” when it comes to my diet, I use meat, typically ground buffalo, but tofu could just as easily absorb the essence of flavors and bring satisfaction.
A large handful of the following: Bok Choy, Leaks or Green Onions, Trimmed Green Beans, Shiitake and Oyster Mushrooms
A Tbs of oil (I like coconut oil…just don’t use lard!)
1 jar of prepared Kim Chee
A Tbs of fresh Ginger (Gingerroot is so good for you…definitely look up the health benefits.)
Dash of Sesame oil and Rice Wine vinegar
1 lb. ground meat or tofu
24 oz beef stock (I use organic jarred broth when I’m in a hurry. Otherwise, beef bone stock is perfect!)
8 oz of juice from deglazed pan and rinsed kim chee jar.
Sautee first four ingredients in a stock pot using a Tbs of oil on high heat, stirring to get a consistent sautee on the greens, allowing mushrooms to break down a bit. Add kim chee and ginger and stir for a total of 5 or 6 minutes. Remove from heat and add sesame oil, rice wine vinegar and sliced tomato. Remove from pot and set aside. Brown meat but please do not overcook it. Thank you! Remove meat and then deglaze the pot using the juice made from rinsing the now-empty kim chee jar and set that aside. Return meat and vegetables to the pot and add warmed beef stock and juices, simmering for 15 minutes. Garnish with green onions. Voila, Flavor, frugality, and health!