Don't Die on Me Man - A Comforting and Healing Spicy Soup (Vegan, Gluten Free)

March 17, 2011
0 Ratings
  • Serves 4-6 (or 1 if you're REALLY hungry)
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. —MsShanaRobinson

What You'll Need
  • 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
  1. Heat large stock pot over medium heat. Add oil and heat.
  2. When oil is hot, add onions and sweat for about 5 minutes.
  3. Add garlic and jalapenos. Stir to combine and saute for 2-3 minutes.
  4. Add ginger juice, red curry paste and wasabi. Stir for about 5 minutes.
  5. Add tamari. Cook for about a minute.
  6. Add veggie stock and sake
  7. Bring to a boil. When boiling, reduce heat, and let simmer for 10 minutes
  8. Remove from heat.
  9. In a bowl, place carrots, daikon, bok choy stems and sprouts. Add soup.
  10. Add bok choy leaves, green onions and cilantro. Squeeze lime wedge.
  11. Serve hot.

See what other Food52ers are saying.

  • SKK
  • MsShanaRobinson
  • wssmom
  • Dara Tillotson
    Dara Tillotson

4 Reviews

Dara T. May 5, 2014
Thank you for posting- will make tonight
SKK March 22, 2011
Dinner tonight! Sounds wonderful.
MsShanaRobinson March 18, 2011
Oh yummy! You will love it. Let me know how it goes. For ginger juice, I use a microplane and grate it into a piece of cheese cloth in a bowl. Then when I get a decent amount, I squeeze the ginger though the cheese cloth into the bowl and get juice. Alternatively, you can mince it or just grate it:)

wssmom March 18, 2011
Having been presented with a large bunch (?) of bok choy, this is on the list for tomorrow night's dinner. Questoin: ginger juice?