Asian
Vegan Detox Soup
2 servings
porciones20 minutes
tiempo totalIngredientes
2 tablespoons olive oil (or any neutral-flavored cooking oil)
2 slices ginger ((juliennedâor kept whole if you donât like eating the ginger))
8 ounces tomato ((cut into large chunks))
4 ounces mushroom ((such as button, cremini, oyster, or shiitake, thinly sliced))
4 cups water
8 ounces silken tofu ((cubed))
2 tablespoons dried seaweed ((wakame))
2 teaspoons light soy sauce
1/8 teaspoon white pepper powder
1/2 teaspoon Chinese black vinegar
1/4 teaspoon sesame oil
4 ounces baby spinach
salt (to taste)
2 tablespoons scallions and/or cilantro ((chopped))
Instrucciones
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.
Nutrición
Tamaño de la Porción
-
Calorías
246 kcal
Grasa Total
18 g
Grasa Saturada
3 g
Grasa No Saturada
15 g
Grasa Trans
-
Colesterol
-
Sodio
431 mg
Carbohidratos Totales
13 g
Fibra Dietética
4 g
Azúcares Totales
6 g
Proteína
11 g
2 servings
porciones20 minutes
tiempo total