Light Asian Vegetable Soup
There are a million ways to make this soup, and the hearty nature of asian vegetables that thrive at Rainshadow has me making some rendition of this about once a week. Considering the early season CSA choy varieties, radishes, and daikon recently, I knew I needed to make this.
*As I said above, start with a package of bones and about 6-8 cups of water depending on how condensed you would like the broth. I tend to use less water because it is more storage efficient. I store the broth as a solid and I can add more water as I use it in recipes. Unless I know exactly what I will be using it for, I don’t season it either, minus a generous pinch of salt to help break down the tissue. This recipe does not call for the meat on the bones, but don’t waste it! Pull the bones out and any large cartilage or fat and toss those bits. Break down the meat and save it in the fridge for another recipe (You can even add the meat to the soup to make it heartier, if that suits you!) Strain the broth into a large mason jar through a fine sieve and it will keep for weeks in the fridge. I just pull out a quart at a time for any recipes throughout the week.