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

by:
March 17, 2011
0
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.

http://knifestylesofthefitandfabulous.blogspot.com/2011/03/dont-die-on-me-man-spicy-soup-recipe.html —MsShanaRobinson

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Ingredients
  • 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
Directions
  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.
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4 Reviews

Write a Review
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?