Meatless Monday: Curry Tofu Bok Choy Vegetable Soup

One of life’s great pleasures is a cherished “food ritual.

One of my favorite food rituals is  treating myself to an amazing meal at the popular, macrobiotic-

inspired vegan restaurant, Souen, in the West Village.

It is not unusual to find lots of hungry fans crowded into the peaceful, Asian-inspired space.

Like me, many are here for their signature bowls of chunky soup heaped with al dente

vegetables, tofu and seaweed.

Believe me, when that steamy bowl of goodness is finally placed before me the experience is

clearly worth the wait.

When I can’t make it to Souen, I love to concoct my own large, over-stuffed bowls of goodness

with whatever fresh, organic vegetables I have found at our neighborhood farmers market.

This savory, hot pot combination ‘just sort of came together’ this week in my tiny city kitchen.

And it was just the sort of hot, hearty blend of rich, flavors and textures I craved.

Try it.

I’m sure you’ll love it!

Curry Tofu Boy Choy Vegetable Soup

This soup is just the sort of hot, hearty blend of rich, flavors and textures I crave.

Serves 1-2 people

Ingredients:

Vegetables:

1/2 cup cooked Brown Rice

1/2 cup extra firm organic Tofu (cubed)

1/2 cup Button or Shiitake Mushrooms (sliced)

1/2 cup Daikon (sliced or julienned)

1 large Carrot (sliced or julienned)

1 large Onion (sliced)

1/4 cup Wakame seaweed (soaked and cut into short strips)

1 cup Bok Choy (leaves and stems sliced into strips)

Savor the joy of bok choy!

Broth:

3 cups filtered Water

3 tbspns Turmeric

2 tbspns Braggs Liquid Aminos

2 cloves Garlic (sliced)

1/2 tsp Sea Salt

2 tbspns Nutritional Yeast

1-2 tbspns Coconut Oil or Toasted Sesame Oil

1 Scallion (sliced)

1/2 tsp Gomasio (toasted sesame seeds)

I love to use red onions and garlic in my soup.

Directions:

Put the water into the bottom portion of a steamer pot.

Add soaked and sliced wakame to the water.

Bring to a boil.

Simmer until softened.

Wash and slice the fresh vegetables.

Julienne the carrots and daikon.

Layer the ingredients in the steamer basket in the following order:

*Carrots

*Daikon

*Onions

*Mushroom slices

Cover and steam for a few minutes until vegetables are tender yet still firm.

Finally, add sliced:

*Bok Choy

*Cooked Brown Rice

Steam for 4 minutes or until bok choy is al dente and still bright green.

Turn off the flame.

Remove the steamer basket from the pot.

Transfer the vegetables to a medium-sized ceramic bowl.

Next, make the curry broth:

In my kitchen, curry is Queen!

Add the following spices and ingredients to the wakame and vegetable-infused

water in the bottom pot:

*Turmeric

*Braggs Liquid Aminos

*Red Pepper Flakes

*Garlic

*Sea Salt

*Nutritional Yeast

*Coconut or Toasted Sesame Oil

* Tofu cubes

Simmer for 10-15 minutes.

Turn off the broth.

Pour the broth over the vegetables in the ceramic bowl.

A raw scallion garnish makes such a flavorful difference!

Garnish with chopped scallions and gomasio (toasted sesame seeds).

What’s great about this recipe is that you can make it your own by using

whatever organic vegetables are in season or on hand in your healthy,

natural kitchen.

Enjoy!

What are your cherished “food rituals”?

What would you include in your own hot, steamy bowl of goodness?

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