Sweet-Ginger Asian “Choy” Soup

Today my son and I took a trip to the Asian market to purchase coconuts. The produce looked so wonderful, that we decided to make a raw version of an Asian soup. Choy is actually Chinese for cabbage. There are many varieties of Choy besides the standard Bok Choy. We decided to use Yu Choy (Edible Rape), and White Choy Sum. The soup came out great! It was tasty and hearty, so it filled us up. We had plenty more for later. Hope you like it too.

1-2 stalks Yu Choy
1-2 stalks White Choy Sum
1/2 small Napa Cabbage
1/2 small Leek
handful straw mushrooms
1 cup shitake mushrooms
handful flat leaf parsley
1 knob peeled ginger
3-4 long strips kelp seaweed
1/2 cup light miso
1/4 cup Nama Shoyu
1/4 cup dried shredded coconut
3T agave nectar
3T raw sesame seeds
2 cloves minced garlic
dash of cayenne powder
dash of ginger powder
4 cups water (more or less as needed for soup thickness)

Wash well and chopped 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, powdered spices. Add about 2 cups of 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. Serve in bowls. Use a fork or spoon to get every bite!

soup,raw soup,raw entrees,salad,Asian,raw food recipes,raw food

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