Vegan Detox Soup | Asian | Umami

Ingredients

• 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))