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.
I’m sure you’ll love it!
Curry Tofu Boy Choy Vegetable Soup
Serves 1-2 people
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)
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)
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:
Cover and steam for a few minutes until vegetables are tender yet still firm.
Finally, add sliced:
*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:
Add the following spices and ingredients to the wakame and vegetable-infused
water in the bottom pot:
*Braggs Liquid Aminos
*Red Pepper Flakes
*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.
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,
What are your cherished “food rituals”?
What would you include in your own hot, steamy bowl of goodness?
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