Vegan Detox Soup
User Reviews
5
Vegan Detox Soup
Description
Vegan Detox Soup features a combination of silken tofu, assorted mushrooms, and baby spinach cooked in a broth infused with fresh ginger and tomato. The addition of dried wakame seaweed adds an earthy note while soy sauce and Chinese black vinegar contribute depth and a mild tang. Sesame oil finishes the dish with a subtle nutty aroma. The cooking process slightly softens the tomatoes and mushrooms to release their flavors, while the tofu remains delicate and creamy. Once heated through and spinach is wilted, the soup is topped with chopped scallion and cilantro for freshness.
The soup's gentle broth makes it suitable for a light lunch or a starter. The natural umami from mushrooms and seaweed balances the tang from vinegar, while the tofu provides protein and soft texture. Variations can include adding miso paste or cooked grains like brown rice or soba noodles for more substance.
Use a neutral oil to sauté the ginger and vegetables, and keep the ginger whole or julienned depending on preference for its presence in the finished soup. Adjust salt to taste at the end to control the overall seasoning. Serve the soup hot to enjoy the tender textures and layered flavors.
Ingredients
- 2 tablespoons olive oil or any neutral-flavored cooking oil
- 2 lices 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 soy sauce light
- 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 scallion chopped
- 2 tablespoons cilantro chopped
Instructions
- 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.
Notes
- Consider adding miso paste, cooked brown rice, or soba noodles to increase heartiness.
- Keep ginger slices whole if you prefer to avoid eating them directly.
- Adjust salt after adding all ingredients to balance the flavors to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 431mg | 18% |
| Potassium | 1012mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6327IU | 127% |
| Vitamin C | 34mg | 38% |
| Calcium | 133mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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