asian beef vegetable medley soup

Inspired by the local farmers market of my new home since September, we found some delight talking to the farmers about produce we weren’t familiar with. One of those was opo squash. It’s a bit chilly out so I challenged the idea of making an asian-themed soup with the opo, bok choy, scallions, beef, ginger and soy as the key ingredients. End result was delightful and the process I used took very little time to achieve unique flavor. I froze this soup and when you reheat it, the flavor is even better than when it was first made. I really LOVE freezing food, I do think that the flavors get enhanced and better over time, even if you’ve achieved what you planned to do the first time around! It’s like the gift that keeps on giving.

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