Bok Choy Soup

Bok Choy Soup

Ingredients:
1 onion chopped
1 head of bok choy chopped and cleaned
1 - 32 oz. container of organic vegetable broth
(Imagine or Pacific brand)
½ of a bag of frozen Edamame
Water (use 9.5 alkaline water if you have a water machine)
Bragg’s Liquid Aminos to taste
Seal salt / Real salt to taste
Optional grain – brown rice, rice noodles (thick or thin)
Kitchen Items Required:
Large Pot
Soup Spoon
Knife
Cutting Board
Salad Spinner for cleaning Bok Choy
Other Options to Consider: One other thing I like to add to this recipe is tofu cut into
cubes. If you would like to add it cut it and add it at the very end right before serving.
Tofu is already cooked it just needs to be warmed before serving.
Steps:
1. If you plan on adding a grain to this dish, get that started first in your rice cooker or
pot. Do not use a grain if you are eating soup as part of a detoxification plan.
2. Chop onion and add to pot with enough vegetable broth to cover bottom of pot.
Steam onion on medium high heat for 5 minutes.
3. While onion is cooking, chop and clean Bok Choy using the salad spinner.
4. Add Bok Choy to pot along with the rest of the vegetable broth and enough water to
cover all the vegetables.
5. Simmer on medium-high heat until boiling.
6. Add Bragg’s Liquid Aminos to taste – at least ½ cup.
7. Add sea salt / Real salt and pepper to taste.
8. Add frozen Edamame and return to low-medium heat for 20-25 minutes - stir
occasionally.
9. If adding diced tofu, add it at the very end just a few minutes before serving.
10. Ladle into bowls on top of grain or on its own.
Curried Pumpkin Soup
This is such a great recipe to make in the fall. Although it is a bit more labor intensive it is
worth it. There is a quicker way to make this soup if you do not want to cut up a whole
pumpkin. For that variation, check out the “Other Options to Consider” section.
Prep / Cooking Time: 15 minute preparation, 40 minutes cooking.