I’ve seen a lot of detox soup recipes out there, but this version, which uses Asian ingredients like wakame (dried seaweed), ginger, soy sauce, sesame oil, and silken tofu, is particularly tasty. It also happens to be vegetarian, vegan, low-fat, and quick to make!
Cuisine: Asian Inspired
2tablespoonsolive oilor any neutral-flavored cooking oil
2slicesginger(julienned—or kept whole if you don’t like eating the ginger)
8ouncestomato(cut into large chunks)
4ouncesmushroom(such as button, cremini, oyster, or shiitake, thinly sliced)
Heat a soup pot over medium heat. Add the olive oil, and followed by the ginger. Cook for 30 seconds, then add the tomato chunks. Cook for a few minutes until the tomatoes are softened around the edges.
Now stir in mushrooms, and cook for another 2-3 minutes. Then add the water, silken tofu, dried seaweed, light soy sauce and white pepper powder. Cover, bring to a boil, and simmer for 3 minutes over medium heat.
Finally, stir in the black vinegar, sesame oil, baby spinach, and salt to taste. When the soup has come back up to a boil and the spinach has wilted down, top with the scallions and/or cilantro and serve.
Note: Great additions to this soup include: 1 tablespoon miso paste, 1 cup cooked brown rice, or 6 ounces cooked soba noodles!