Thursday, July 25, 2013

Sweet-Ginger Choy Soup

I frequently shop at the Asian market where I’m able to buy a large variety of fresh and unique produce, seaweeds, organic rice noodles, and yummy coconuts. Even though I’m not a big fan of raw soups, I do enjoy them with an Asian flare. I use traditional Asian vegetables and spices to create my raw soups, which are delicious and satisfying.

This particular recipe focuses on a type of Chinese cabbage called Choy. There are many varieties of Choy besides the common Bok Choy. This recipe calls for two varieties of Choy, Yu Choy (Edible Rape), and White Choy Sum. The flavor from the ginger, cayenne, coconut and agave enhance the warmth and sweetness of the soup. It’s the perfect combination. This tasty and hearty soup will fill you up. Enjoy!

Ingredients:
1-2 stalks Yu Choy
1-2 stalks White Choy Sum
1/2 small Napa Cabbage
1/2 small Leek
1 cup straw mushrooms
1 cup shitake mushrooms
handful flat leaf parsley
1 inch knob peeled ginger
3-4 long strips kelp seaweed
1/2 cup light miso paste
1/4 cup Nama Shoyu or mild soy sauce or Bragg’s Amino Acids
1/4 cup dried shredded coconut
3 T agave nectar or coconut nectar
3 T raw sesame seeds
2 cloves minced garlic
dash of cayenne powder
dash of ginger powder
4 cups water (more or less as desired for thickness)

Preparation:

Wash well and chop all vegetables, making them into small bite-size pieces. Finely chop ginger. Soak and rinse mushrooms and kelp. Cut mushrooms and kelp into smaller pieces. Place all vegetables, mushrooms, and seaweed into a big bowl. In a separate bowl, combine miso, agave, Nama Shoyu, coconut, sesame seeds, garlic, cayenne, and ginger powder. Add about 2 cups of the water. Whisk well until all combined. Add additional water, and adjust flavorings. Whisk well again. Pour mixture over top of vegetable bowl, and combine well. Allow vegetables to soak in the soup mixture for about 10 minutes or so. Serve in bowls. Use a fork or spoon to get every bite!