Asian soup with loads of veg.
It's amazing how much cabbage you can thinly slice and pop into a soup.
Take your leftover turkey or chicken bones from Christmas.Â Put in a pot, cover with water by 3 inches, let simmer for about 12 hours.Â Remove the bones and voila, you have the base for a soup.
Into this add in about 4 tbsp coconut amino (fermented coconut soy sauce alternative that has WAY less salt)
1 tbsp sesame oil,
1 tsp soy,
and about 3 tbsp sriracha hot sauce.
Simmer away until blended.
Bring soup to a boil then add in about 4 cups finely shredded cabbage, 3 cups sliced mushrooms, 1 cup shredded carrot, 2-3 cups chopped fresh kale.Â If your kale is frozen add it in at the end with the green onion instead.
Let simmer 3Â minutes until cooked, then add in 1 bunch chopped green onion, some chopped basil, and 1 bunch chopped cilantro (if you like cilantro).
Cook up some rice or egg noodles or long life noodles.Â Place in the bottom of a bowl and add in the soup.Â Voila!Â Dinner.Â In my soup I added in some left over roast pork. Left over roast beef or chicken works well in this soup as well.