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Author Notes: I crave spicy Asian inspired soups when I'm sick. This is a delicious, rich, hearty, comforting and healing concoction of fresh and mostly raw veggies with a spicy tamari and sake broth. It's like a hug.
Serves 4-6 (or 1 if you're really hungry)
- 2 tablespoons extra virgin olive oil or veggie stock for saute
- 1 medium yellow onion, small dice
- 4 large or 5 medium garlic cloves, minced
- 1 small jalapeno, brunoise (VERY SMALL dice)
- 1 tablespoon ginger juice
- 1 tablespoon red curry paste
- 1/2 teaspoon wasabi powder
- 1/4 cup + 1 Tbsp. Tamari
- 6 cups veggie stock
- 1/4 cup + 1 Tbsp. dry sake
- 1 small bok choy, stems and leaves removed. Stems cut into medium dice, leaves chiffonade
- 1/2 cup bean sprouts
- 2 medium carrots, cut into match sticks
- 1/2 cup daikon radish, match stick
- 2 green onions, sliced thinly on the bias
- 1/2 cup cilantro, minced - for garnish
- 1 lime, cut into wedges, for garnish
- Heat large stock pot over medium heat. Add oil and heat.
- When oil is hot, add onions and sweat for about 5 minutes.
- Add garlic and jalapenos. Stir to combine and saute for 2-3 minutes.
- Add ginger juice, red curry paste and wasabi. Stir for about 5 minutes.
- Add tamari. Cook for about a minute.
- Add veggie stock and sake
- Bring to a boil. When boiling, reduce heat, and let simmer for 10 minutes
- Remove from heat.
- In a bowl, place carrots, daikon, bok choy stems and sprouts. Add soup.
- Add bok choy leaves, green onions and cilantro. Squeeze lime wedge.
- Serve hot.
The Key to Okonomiyaki
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