Many people want to know what their Coache’s eat to fuel the machine! This is an awesome vegan soup from our kitchen to yours that we whipped up last night…

Coconut Curry Soba Veggie Soup – serves 2 Hungry Humans. 

udonIngredients:

1T sesame oil

1t toasted sesame oil

2 cups veggie broth

1/3 cup coconut milk

1T yellow curry powder

1T Mirin

1T Shoyu

1t Lemon

1 Baby bok Choy, sliced into 1″ horizontal pieces

1 medium carrot sliced thin

1/3 (3.1 oz) organic Soba Noodles

1 cup shittake mushrooms, sliced

1/2 cup flat green beans

1 celery stalk

1/4 yellow onion

1/2 cup sea palm (soak 1o minutes in distilled water)

1/2 t celery seed

1t gomasio

himalayan sea salt to taste

 

Process:

Cut and prep all ingredients.

Boil water for the udon noodles and prepare as on package. We use Hakubaku brand.

Heat the sesame and toasted sesame oil over medium heat for 2 minutes. Add the onion and stir often. Cook until onion is translucent, about 3 minutes.

Add celery seed, carrots and celery. Stir often for 2 minutes.

Add 1/4 cup veggie broth. Stir for 2 minutes.

Add mushrooms and flat beans. Blanche with Mirnin and lemon. Stir often for 2 minutes.

Add broth, coconut milk, shoyu and curry powder. Stir often cook for 2 minutes.

Add bok choy and sea palm. Turn to low  heat and continue to stir until desired heat is reached. Beans should be al dante (slightly crunchy).

Eat with chopsticks!