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

  • Suitable for Diet

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

1

Toss bok choy with liquid aminos and sesame oil to coat. Dehydrate at 145 degrees for 30 mins.

2

Rehyrdrate mushrooms in hot water for 15-30 minutes.

3

Place coconut milk in blender with bouillon, cumin, turmeric, ginger, sriracha, salt and pepper. Blend until combined.

4

Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.

  • Amount per serving
  • Calories0
  • % Daily Value*

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