Baby Bok Choy and Shiitake Red Curry Soup
[Vegan]

For the Marinated Shiitake Mushrooms:

1. Combine all the marinade ingredients in a bowl and whisk to combine. Then add the mushrooms and toss to coat all the mushrooms with the marinade. Place in the fridge for about 30 minutes to an hour

For the Crispy Tofu:

1. Drain and press your tofu (for about 15 minutes). Then dice into large chunks
2. Heat a large skillet to medium and add about a tbsp sesame oil to the skillet
3. Add your tofu to the skillet and sprinkle with salt and pepper. Fry this until the outside turns crispy and golden, flipping multiple times. When done, set aside

For the Soup:

1. Meanwhile, heat a large soup/stock pot to medium heat. Add 1 tbsp sesame oil to the pot and then add the baby bok choy. Sautee for just a few minutes until it starts to soften, then remove from the pot and set aside
2. Next, add the diced onion (I like mine diced in large pieces for the soup) and a little more oil if needed. Sautee a few minutes until the onion starts to soften
3. Add the curry paste to the pot and stir to coat the onion and saute until the onion becomes translucent (another few minutes)
4. Next, add the broth and coconut milk, stir to combine
5. Heat another medium skillet over medium heat. Add the mushrooms + marinade and grill them (I like to use my griddle pan) tossing frequently
6. Finally, while your soup is simmering, cook your noodles and potstickers according to package directions, drain and rinse

For the Assembly: 

1. Spoon some noodles into each bowl, add the bok choy and potstickers and then spoon some soup into each of the bowls.
2. Finally garnish with mushrooms, tofu, sesame seeds, cilantro and then sprinkle some ground coriander over top!