Taught by YOKO from SUNPEDAL

「Herb and Vegetable Coconut Milk Soup」

YOKO from SUNPEDAL taught me how to make 「Herb and Vegetable Coconut Milk Soup」

YOKO KOIKE / SUNPEDAL

Vegan food creator and founder of 'SUNPEDAL.' Driven by a deep curiosity about food, Yoko traveled to the UK, worked for a specialized trading company, and gained experience as a service staff member at a vegan restaurant before becoming independent in 2018. She travels around Japan and the world, meeting producers and fascinating individuals, and offers a unique fusion of vegan, sugar-free (without sugar, maple syrup, or agave) global cuisine inspired by memories and aromas from her journeys. In fall 2024, she will open an atelier and store in Sumida Ward (operating irregularly; please check Instagram for details).

Ingredients for 1 Serving (3–4 People)

Onion

half of one
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Potato

half of one
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Lotus Root

70g
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Brussels Sprouts or Broccoli

30g
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Cavolo Nero (Tuscan Kale)

1 leaf

※If unavailable, substitute with kale, bok choy, or similar greens.
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Lentils

60g

※Green or brown ones are preferable
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Brown Mushrooms

50g
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Water

Approximately 400ml

※A generous amount (filled to the brim)
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Sanpedal salt

As needed
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Garlic

One clove
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Thyme

Half a pack
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Rosemary

One sprig
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Bay Leaf

1 leaf
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1/2 teaspoon
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Onion Koji

1/2 tablespoon

※If unavailable, you can substitute with salt koji or white miso
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Olive oil

2 tablespoon
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Coconut Milk

200ml
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Pepper

As needed
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How to make it


How to make it
  1. Place the onion, lentils, thyme, rosemary, garlic, bay leaf, and salt into a pot. Add enough water to fill the pot generously and simmer to extract the broth. Once the beans are cooked until slightly firm, remove all the ingredients from the pot.
  2. Add olive oil, the chopped vegetables, and mushrooms to the pot, and stir-fry on high heat. Once the vegetables start to soften, add the Sanpedal salt and continue stir-frying. Then, add the simmered lentils and broth from step 1, along with the onion koji, and simmer further. Finish by adding coconut milk and a sprinkle of pepper, then it's ready to serve!
    ※Use the pot from step 1 without washing it.

〜YOKO's favorite points〜

I like that it boils quickly, making it easy to extract the dashi.
Also, it doesn't cool down quickly, so you can enjoy it piping hot at the table. It seems perfect for parties and catering throughout the year.

Recommended Products

φ250 Open Fire Pot

This is recommended for cooking with family or friends.

White rice (about 2 cups), Chinese congee, risotto, soup, pasta, biryani, and other diverse dishes can be prepared in a short time.

Photo：Tetsuya Ito
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