What to do with a beef bone and a varied assortment of vegetables? Make soup!
Feeling very “stone soup” (and, consequently, economical), I set about simmering a bunch of odds and ends in a pot. Ninety minutes later, delicious, filling soup. Eminently variable, try whatever you have on hand.
- 1 beef or pork bone with some meat on it
- 3-4 c. cold water
- A few slices of fresh ginger root
- 1-2 cloves garlic, sliced
- A few slices of hot pepper (optional)
- Salt, to taste
- 1 small daikon radish, peeled and sliced into coins
- 1/2 small Japanese yam or white sweet potato, peeled and sliced into coins or half coins
- 1/4 white or yellow onion, sliced thinly
- 1/4 c. sliced mushrooms
- 1/2 small Napa cabbage, sliced
- 1-2 scallions, sliced
- handful of cilantro
- Combine bone, water, ginger slices, garlic cloves, hot peppers, and a generous pinch of salt in a small pot. Bring to a boil and then cover, reduce heat, and simmer for 45-60 minutes.
- Add in your sweet potato and daikon slices. Cover and simmer for another 20 minutes or so or until they begin to soften.
- Stir in your mushrooms and cook for a few minutes. Stir in the Napa cabbage and let wilt. Serve sprinkled with scallions and cilantro.