Baby Bok Choy + Shiitake Red Curry Soup

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Baby Bok Choy + Shiitake Red Curry Soup


Ingredients

  • 8-16 oz marinated shiitake mushrooms (see below)
  • crispy tofu (see below)
  • 6 cups vegetable stock
  • 1/4 cup red curry paste
  • 1 onion
  • 14 oz can coconut milk
  • 1 head baby bok choy
  • 1 package rice/bean noodles
  • CRISPY TOFU:
  • 1 block firm/extra firm tofu
  • 1-2 tbsp sesame oil salt + pepper
  • MUSHROOM MARINADE:
  • 8-16 oz shiitake mushrooms
  • 1/3 cup liquid aminos
  • 1 tsp fresh ginger (alternatively you can use ground ginger, but I really recommend the fresh!)
  • 1/2 tsp curry powder
  • 1/2 tsp sriracha chili sauce
  • 1 tsp maple syrup
  • OPTIONAL:
  • vegetable potstickers
  • GARNISHES:
  • fresh cilantro
  • sesame seeds
  • ground coriander

Instructions

  1. MARINATED SHIITAKE MUSHROOMS:
  2. Combine all the marinade ingredients in a bowl and whisk to combine. Then add the mushrooms and toss to coat all the mushrooms with the marinade. Place in the fridge for about 30 min to 1h
  3. CRISPY TOFU:
  4. Drain and press your tofu (for about 15 min). Then dice into large chunks Heat a large skillet to medium and add about a tbsp sesame oil to the skillet Add your tofu to the skillet and sprinkle with salt and pepper. Fry this until the outside turns crispy and golden, flipping multiple times. When done, set aside
  5. SOUP:
  6. Meanwhile, heat a large soup/stock pot to medium heat. Add 1 tbsp sesame oil to the pot and then add the baby bok choy. Sautee for just a few minutes until it starts to soften, then remove from the pot and set aside Next, add the diced onion and a little more oil if needed. Sautee a few min until the onion starts to soften Add the curry paste to the pot and stir to coat the onion and sautee until the onion becomes translucent (another few min)
  7. Next, add the broth and coconut milk, stir to combine Heat another medium skillet over medium heat. Add the mushrooms + marinade and grill them tossing frequently Finally, while your soup is simmering, cook your noodles and potstickers according to package directions, drain and rinse
  8. ASSEMBLY:
  9. Spoon some noodles into each bowl, add the bok choy and potstickers and then spoon some soup into each of the bowls. Finally garnish with mushrooms, tofu, sesame seeds, cilantro and ground coriander.

 

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