Sweet-ginger asian ?choy? soup

Ingredients

• 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)

Preparation

• 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!

Questions

Photos of members who cooked this recipe

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