Today’s dish is detox personified. A Japanese hot pot made with fresh ginger, mushrooms, tofu and a very key ingredient ‘Bok choy’. Bok choy provides many health benefits, such as a good source of calcium, beta-carotene and is known as a lung cancer risk reducer. What does this mean for a detox diet? Bok choy protects the liver, freeing it from the harmful impact of stress and pollution and ultimately facilitates detoxification.
The soup is scented with ginger, another detox agent with many other valuable properties, like reducing cholesterol and preventing hypertension, it also has almost as much protein as it has carbohydrates and contains a significant amount of vitamins A and C, Calcium, and Iron. With mushrooms for added benefit, you will trick your mind into thinking that you are eating meat. This is a perfect soup for a cold detox day and you can even have seconds.
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Inspired by Food & Wine
- 2 tsp instant dash powder, found at the Asian product aisle
- 4 cups water
- 3 tsp fresh ginger, finely sliced
- 1 cup shiitake mushrooms, stemmed and thinly sliced
- 1/2 cup oyster mushrooms, broken at the seams by hand
- 1/2 cup shelled edamame(3 ounces)
- One package firm silken tofu, cut into small cubes
- 3 bunches baby bok choy
- 2 tbsp low-sodium soy sauce
- 1 tbsp mirin
- 1 tsp fresh rice wine vinegar
- 4 scallions, thinly sliced
1. In a saucepan, bring 4 cups of water to boil. Add the dashi powder and bring to a simmer.
2. Add the remaining ingredients except for the bok choy and scallions. Simmer for 5 minutes.
3. Add the bok choy, simmer for a couple of minutes.
4. Remove from heat and serve in bowls and garnish generously with the scallion greens.