Detox soup

Ingredients

• 1 package of tofu

• 2 bell peppers

• 1 carrot

• Chili pepper (optional)

• 1 onion or green onion

• 1 tsp garlic sauce

• 1 tsp ginger sauce

• A handful of spinach

• 2-3 cherry tomatoes

• 100g organic edamame

• 1 package of ramen noodles

• 2 liters of water

• 3-4 tbsp coconut aminos

• 1 tbsp rice vinegar

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

Preparation

1. Start by preparing the vegetables – finely chop the onion, carrot, and bell peppers, and cut the tofu into cubes.

2. In a suitable pot, heat a little oil and sauté the onion until golden and aromatic. Add the carrot and bell peppers and cook for a few more minutes until they soften slightly and release their flavors. Add the garlic and ginger sauce.

3. Add the edamame, cherry tomatoes, and tofu cubes, followed by the spinach. Stir and leave on the heat for about a minute until the spinach is slightly blanched and wilts.

4. Pour in the water, turn up the heat, and bring the soup to a boil. Then reduce to medium heat and add the noodles. Let them cook for a few minutes.

5. Finally, season with coconut aminos, rice vinegar, and spices. Let the soup simmer for another 2–3 minutes for all the flavors to blend.

6. Serve warm and enjoy this warming, balancing soup – perfect for cold January days.