It's mid-March, and of course the last of the winter snow has arrived. It's the perfect day (or evening) to make this flavorful vegan soup to warm you up and keep away any remaining cold weather blues. Packed with fresh turmeric and ginger, and paired with the refreshing snap and taste of bok choy, this is our household's go-to when the sniffles and aches start, and is one of the most no-fail recipes I have. Enjoy, and think spring thoughts!
1-2 T. coconut oil
½ C. onion, chopped (about half of one large white onion)
½ C. fresh mushrooms, sliced (I normally use cremini or baby bellas, but buttons work too)
2 ½ C. vegetable stock (recipe here)
1 ½ C. water
2 T. freshly-grated turmeric (roughly one to two 2” pieces, peeled and grated)
2 T. fresh ginger, chopped
2 C. fresh bok choy, chopped
1 bundle udon noodles (use brown rice noodles to make GF)
1-2 T. liquid aminos
2 t. sea salt
Ground pepper to taste
1 C. coconut milk
Lime wedges for garnish
Shichimi to taste
Prep time: 10 min.
Cook time: 20 min.
Yield: 4 servings
-Heat a stockpot on the stove on medium and add the coconut oil.
-Chop and add the onions to the pot.
-Chop and add the mushrooms; cook until the onions are translucent (4-6min).
-Add the sea salt and ground pepper and stir.
-Add the veg stock and water, and increase the heat to medium-high.
-In a separate pot, bring water to a boil and cook the udon noodles.
-Remove the skin from the turmeric and ginger, and chop the ginger.
-Add the ginger, then grate the turmeric into the pot.
-Chop the bok choy, leaving greenery intact where possible.
-Add the bok choy and liquid aminos to the pot and let soup come to a low boil for a minute before removing from heat.
-When udon is ready, strain off the water and add noodles to the soup.
-Add the coconut milk and stir. Taste to see if the broth needs more salt or pepper and adjust to your preference.
-Ladle soup into bowls, garnish with lime wedges and shake shichimi on top to taste. Squeeze lime juice over the soup before eating.