Vegan Detox Soup

• servings: 2 servings
• total time: 20 minutes

Ingredients

2 tablespoons olive oil (or any neutral-flavored cooking oil)

2 slices ginger ((julienned—or kept whole if you don’t 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))

Directions

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.

Nutrition

• Calories: 246 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Sodium: 431 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 11 g