Vegan Detox Soup
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!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
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.
- 2
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.
- 3
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.