Japanese-Inspired Fat Burning Detox Soup
Japanese-Inspired Fat Burning Detox Soup
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced into thin rounds
- 2 celery stalks, sliced
- 4 ounces shiitake mushrooms, stems removed, sliced
- 4 cups napa cabbage, chopped
- 6 cups low-sodium vegetable broth
- 2 tablespoons soy sauce, or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1/2 teaspoon sriracha, or to taste
- 7 ounces firm tofu, drained, pressed, and cubed into 1/2-inch pieces
- 2 cups baby spinach
- 2 green onions, sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Heat sesame oil in a large pot or Dutch oven over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
⏱️ 2 min
- 2
Add chopped yellow onion, sliced carrots, and sliced celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the sliced shiitake mushrooms and chopped napa cabbage. Cook for another 3-5 minutes, until the mushrooms are tender and the cabbage has wilted slightly.
⏱️ 5 min
- 4
Pour in the low-sodium vegetable broth. Add soy sauce, rice vinegar, and sriracha. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Add the cubed firm tofu and baby spinach to the soup. Stir gently until the spinach wilts, which should take about 1-2 minutes.
⏱️ 2 min
- 6
Ladle the hot soup into bowls. Garnish with sliced green onions and toasted sesame seeds before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese-Inspired Fat Burning Detox Soup
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced into thin rounds
- 2 celery stalks, sliced
- 4 ounces shiitake mushrooms, stems removed, sliced
- 4 cups napa cabbage, chopped
- 6 cups low-sodium vegetable broth
- 2 tablespoons soy sauce, or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1/2 teaspoon sriracha, or to taste
- 7 ounces firm tofu, drained, pressed, and cubed into 1/2-inch pieces
- 2 cups baby spinach
- 2 green onions, sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Heat sesame oil in a large pot or Dutch oven over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
⏱️ 2 min - 2
Add chopped yellow onion, sliced carrots, and sliced celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
⏱️ 7 min - 3
Stir in the sliced shiitake mushrooms and chopped napa cabbage. Cook for another 3-5 minutes, until the mushrooms are tender and the cabbage has wilted slightly.
⏱️ 5 min - 4
Pour in the low-sodium vegetable broth. Add soy sauce, rice vinegar, and sriracha. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Add the cubed firm tofu and baby spinach to the soup. Stir gently until the spinach wilts, which should take about 1-2 minutes.
⏱️ 2 min - 6
Ladle the hot soup into bowls. Garnish with sliced green onions and toasted sesame seeds before serving.
⏱️ 2 min