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Venison Sotangon {Venison Ginger Garlic Soup}

Venison meets Filipino flare in a delicious and nourishing noodle bowl

Course Main Course
Cuisine Filipino-American
Keyword Asian venison recipe, Venison soup
Servings 6

Ingredients

  • 10-14 oz venison or elk steak, cut into thin strips (see note)
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar (I use Marukan)
  • 1/2 tsp black pepper
  • 1 tsp crushed garlic
  • 1 tsp freshly grated ginger
  • 1 tbsp sesame oil
  • 1/2 sweet onion, thinly sliced
  • 1/2 cup carrot matchsticks
  • 1 cup bok choy, roughly chopped
  • 4 cups beef stock (more if you like a brothier soup)
  • 1 tsp fish sauce
  • 2 1/2 cups water
  • 6 oz. vermicelli or cellophane noodles
  • 1-2 tsp lime juice
  • sliced green onions

Optional for Garnish:

  • Sriracha
  • Napa cabbage, shredded
  • freshly chopped basil
  • fried garlic bits
  • boiled egg slices or fried egg

Instructions

  1. Slice the venison steak into very thin slices, going against the grain. For best results, thaw meat at room temperature for approx. 2 1/2 hrs and slice while slightly frozen.

    venison sotanghon

  2. Mix together marinade ingredients (soy sauce, rice vinegar, pepper, garlic, and ginger).

  3. Place sliced meat into a Ziplock or glass bowl and add marinade. Toss meat until thoroughly coated and marinate refrigerated 3-6 hours.

  4. Remove marinated meat from refrigerator to bring to room temperature and prep vegetables.

  5. Heat sesame oil over medium heat and sauté onion and carrots for two mins.

  6. Add beef stock, fish sauce, and water. Bring to a simmer.

  7. Add in marinated venison, bok choy, and vermicelli noodles. Stir and return mixture to a simmer.

  8. Turn off heat. Stir in a squeeze of lime juice and let sit for 5-8 minutes. (Noodles and meat should be cooked and tender.)

  9. Ladle hot soup into bowls over optional Napa cabbage or rice. Garnish with desired toppings. I highly recommend all of them!!