Umami
Umami

Asian

Vegan Detox Soup

2 servings

porcje

20 minutes

całkowity czas

Składniki

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))

Wskazówki

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.

Wartości Odżywcze

Wielkość Porcji

-

Kalorie

246 kcal

Tłuszcz Całkowity

18 g

Tłuszcz Nasycony

3 g

Tłuszcz Nienasycony

15 g

Tłuszcz Trans

-

Cholesterol

-

Sód

431 mg

Węglowodany Całkowite

13 g

Błonnik Pokarmowy

4 g

Cukry Całkowite

6 g

Białko

11 g

2 servings

porcje

20 minutes

całkowity czas
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