INGREDIENTS
2 cups
Bok choy
1
Carrots, raw or slightly cooked
4 cloves
Garlic
1 tbsp
Ginger, roasted
1
stalk Lemongrass
1 cup
Mushrooms
1/4 cup
Scallions
1
Shallot, large
1
Vegetable
1
block Tofu, firm
1/2 cup
Coconut milk, full-fat
2 tbsp
Sake or broth
4 cups
Vegetable broth
1 1/2 tsp
Ener-g
1 tbsp
Mirin
1 tbsp
Soy sauce
3/4 cup
Cornstarch
1
Sesame seeds
1 tbsp
Sesame oil, toasted
2 tbsp
Water