headkleaner

I have made this dish in at least 50 different variations. I never grow tired of it.  Though it is meant to be spicy, you can make it milder with ease and the flavour is just as good. Fresh cilantro is essential so make sure you have it on hand.  Enjoy.

Serves 4

Time 35 minutes

Ingredients

• 4 cups filtered water Vegetable Stock
• 10 Organic scallions diced in 1/4 to 1/2″ pieces
• 1 to 2 Organic Leeks sliced thin (I use some of the green part as well)
• 1 1/2 cups diced Organic Bok Choy
• 1/4 cup chopped Organic Cilantro (or to taste)
• 1 teaspoon Spicy Sesame Oil
• 3 tablespoons Mild Red Miso
• 1 to 2 tablespoons Fish Sauce
• 1 tablespoon of Organic Tamari
• 1 tablespoon of Organic Thyme
• 1 teaspoon of Organic ground Coriander
• 1 tablespoon of Organic Rice Vinegar
• 1/2 clove crushed Organic Garlic
• 1 tablespoon fresh grated Organic Ginger (or more if you like a stronger ginger flavour)
• Sea Salt to Taste

Prep Cut up all of your vegetables and set aside.  Bring 4.5 cups of water (1/2 cup will boil off) to a boil, and add your vegetable bouillon. Once it is dissolved, turn the heat to low.  Take out a cup of vegetable stock and begin to dissolved the miso in the cup by mixing a tablespoon in the stock.  Return it to the stock and take another cup.  Keep doing this till all of the miso is dissolved and returned to the stock. Add the fish sauce to the stock and place the Bok Choy (except for the leafy parts) and the leeks into the stock, let it simmer for 5 minutes. In a mixing bowl combine the ginger thyme, coriander, garlic, rice vinegar, tamari and sea salt.  Mix throughly and add into the stock.  Just before you are ready to serve add in the leafy parts of the Bok Choy and the scallions.

Place 1 cup in a bowl and top with the sesame oil and the fresh cilantro to taste

Enjoy

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