Sweet-ginger asian ?choy? soup

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
1-2 stalks Yu Choy

1-2 stalks White Choy Sum

1/2 small Napa Cabbage

1/2 small Leek

handful straw mushrooms

1 cup shitake mushrooms

handful flat leaf parsley

1 knob peeled ginger

3-4 long strips kelp seaweed

1/2 cup light miso

1/4 cup Nama Shoyu

1/4 cup dried shredded coconut

3 teaspoons agave nectar

3 teaspoons raw sesame seeds

2 cloves minced garlic

dash of cayenne powder

dash of ginger powder

4 cups water (more or less as needed for soup thickness)


  • Wash well and chopped all vegetables, making them into small bite-size pieces. Finely chop ginger.
  • Soak and rinse mushrooms and kelp. Cut mushrooms and kelp into smaller pieces. Place all vegetables, mushrooms, and seaweed into a big bowl.
  • In a separate bowl, combine miso, agave, Nama Shoyu, coconut, sesame seeds, garlic, powdered spices. Add about 2 cups of water.
  • Whisk well until all combined. Add additional water, and adjust flavorings. Whisk well again.
  • Pour mixture over top of vegetable bowl, and combine well.
  • Serve in bowls. Use a fork or spoon to get every bite!


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