This is the first time I’ve ever attempted to make a soup because I never really knew where to start, but I had a little guidance from a friend and went from there. You can’t really go wrong here. I wasn’t sure what I was doing, but it turned out great! Make sure you don’t add too much salt in the beginning, it’s better to add in the end if needed. You can also go a little easier on the cayenne if you’d like to make it less spicy.
What you’ll need:
- 1 inch long ginger root
- 1 large clove garlic or 2 smaller cloves garlic
- dash of cayenne
- 3 carrots
- 2 bunches bok choy
- 1 large zucchini or 2 smaller zucchinis
- brush tops of fennel
- 4 eggs
- soy sauce
- 1 medium radish
- 1 small handful wakame
- 2 squares kombu
- powdered broth (1/2 tbs)
- 1 frying pan
- 1 large pot (for soup)
- 1 small-medium pot (for poaching eggs)
- 4 serving bowls
First, you’ll want to slice all of your veggies into long, thin strips. Peel and slice ginger, and peel and mince garlic. Finely chop the fennel, and rinse the kombu (don’t wipe off the white minerals, gently dab dry).
In a frying pan, saute carrots with a bit of olive oil using medium to high heat. Once hot, add a generous amount of soy sauce and cover with a lid.
While you’re sauteing the carrots, add 2-3 tablespoons of olive oil to one of your pots and saute the ginger and garlic. After a few minutes, you can add the zucchini and a 1/2 teaspoon of Himalayan sea salt to your pan with the carrots and stir in the radish, fennel and a couple drops of soy sauce with your pot of garlic and ginger.
From here, consolidate! Add everything that you sauteed in the frying pan to the pot and add a dash of cayenne. Now, fill the pot halfway with room-temperature water, add 1/2 tablespoon of vegetable broth powder, bok choy, a small handful of wakame and 2 squares (broken into strips) of kombu. Turn heat to lowest setting.
Pour soup into bowl, add a poached egg and serve!
A Recipe for Better Living, with Hemalayaa 