I bought some bok choy at the Farmer’s market last Saturday. Although I had a number of salad recipes I actually looked at a bunch of conventional recipes to find something I could adapt to a raw soup.
This soup is a wonderful cool weather treat. The bouillon is key to developing a depth of flavor. I used dried mushrooms because that was what I had in the cupboard, but fresh ones would be great too. They could be marinated and dehydrated with the bok choy to give a “cooked” texture.
Raw Coconut Bok Choy Soup
Ingredients
- 2 c thinly sliced bok choy
- 3 T liquid aminos
- 2 T sesame oil
- 1/4 c dried mushrooms
- 1 T agave
- 2 c coconut milk
- 2 T raw vegan bouillon
- 1/2 t cumin
- 1/2 t turmeric
- 1 1-inch piece ginger, grated
- 1 teaspoon sriracha
- Himalayan salt and pepper to taste
Instructions
Toss bok choy with liquid aminos and sesame oil to coat. Dehydrate at 145 degrees for 30 mins.
Rehyrdrate mushrooms in hot water for 15-30 minutes.
Place coconut milk in blender with bouillon, cumin, turmeric, ginger, sriracha, salt and pepper. Blend until combined.
Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.
- Amount per serving
- Calories0
- % Daily Value*
