Yahoo! Tonight I concocted a recipe from mostly-local, wintery foods that do not taste like Midwestern Winter Food: and Asian-style ginger beef noodle soup. It was quite simple:
- A pint of home-canned stew beef with its broth. You could sub any cooked beef in slices or chunks.
- Fresh ginger
- Soy sauce/tamari/Bragg’s
- Rice noodles
- Fresh scallions (put an onion or two in a flower pot on the window sill for scallions all winter)
- Chili/garlic paste or hot sauce
Bring to a boil the meat, broth, vegetables, ginger, and soy. Boil about 10 minutes. Meanwhile, cook the rice noodles according to the package directions. Drain noodles and put some in each bowl; cover with the soup. Top with scallions and hot sauce, if desired.
This has me thinking I might can some beef with proportionately more broth and less meat, and put some ginger and soy into the jars before canning.