Detox: Tokyo Hotpot

Last weeks Thanksgiving festivities were a complete binge for most of us and frankly a little scary since it was just the holiday season kick off. Sure, go ahead, blame the food, after all, it is completely responsible for your lack of restraint. Pushing yourself into, over and out of those jeans, that muffin top never looked so muffinous. Most of us are experiencing serious self-deprecation right now. We ate too much, drank too much and weightily drag ourselves around, dreading the next wave of merriments. When it gets this out of hand, you need to stop, regroup and take charge! Commit to the next couple of weeks of rest, exercise, plenty of fruits and vegetables and of course water and then reap the rewards of a perky complexion and a deflated stomach. The goal is attainable and will set you on the right track, feeling centered and less likely to revisit that gluttony any time soon.

Todays dish has zen like qualities. It is gentle and calmly detoxes the body, leaving you feeling light and energized. A combination of bok choy, juliennes of ginger, mushrooms and tofu in a Japanese dashi soup boasts of clean and crisp flavors whilst helping your body feel at ease.

Ingredients

4 teaspoons instant dashi powder, found at the Asian product aisle
4 cups water
3 teaspoons fresh ginger, finely sliced
1 cup shiitake mushrooms, stemmed and thinly sliced
½ cup of oyster mushrooms, broken at the seams by hand
One package firm silken tofu, cut into small cubes
3 bunches of baby bok choy
2 tablespoons low-sodium soy sauce
1 tablespoons mirin
1 tbsp rice wine vinegar
1 ½ tsp salt
4 scallions, thinly sliced

Method

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 scallion greens

Serving Suggestions

Just a big bowl

Pearl of Wisdom

Don’t overcook the Bok choy as it will lose its nutritional value and its bright color