2 bunches of Scallions
1 knob of fresh ginger, peeled with peeler
1/4 cup chives
Veggie of choice:
1 lb ground pork
Soy sauce (Coconut aminos are Paleo and Whole30)
Fish sauce (recommend fish boat which is whole30)
Sesame oil (
Pad Thai noodles if you want a noodle
Non noodle options include: shiratake noodles, zucchini noodles, enoki mushrooms
- The night before: add all broth ingredients to instant pot. Fill up water to one line below the "max" line. Seal the valve and hit manual, pressure, 120 minutes. Let it cool down at least 30 minutes before opening. Strain into a pot and refrigerate overnight.
- Next day: scoop the fat off the soup, heat up. Add salt, sesame oil, fish sauce. If adding Napa cabbage or bok
choyadd it now.
- Mix meatball ingredients. Cook a little meatball to taste for seasoning and adjust accordingly.
- Bring soup to a light boil, add meatballs. Cook an additional 10 minutes. Turn off heat. Add fresh chopped spinach.
- Enjoy your soup! Add scallions to taste or cooked pasta.
Tip 1: if you don't usually make broth, call your grocery store to make sure they have bones available or can set aside for you
Tip 2: I find grating frozen ginger to be easier than fresh. After putting your knob of ginger in the broth, put the rest in the freezer until you make your meatballs.
Tip 3: you can find all of these ingredients at Whole Foods, but an Asian store will be less expensive
Tip 4: if you haven't used fish sauce before, don't worry it is awesome! If you've had any Thai or Vietnamese food you have had gallons of it unknowingly
3 lb chicken back
2 lb pork neck
4 inch knob of ginger, unpeeled and whole
2 tablespoon fish sauce
2 tablespoon soy
1 lb pork
1/4 cup scallion
1/4 cup chive
2 garlic minced
1 tsp Soy sauce
I tsp fresh ginger, peeled and grated
1 tsp salt
1 tsp sesame oil
1 tsp salt (taste and if you need more, add by 1/2 tsp until desired)
1 tsp sesame oil
1 tsp fish sauce
Napa, baby bok choy, spinach (any green veggie)
Pad Thai noodles (if you want pasta)