Edible Fat-Burning Soup

Trim the enoki bottoms and cut into 4 equal lengths.

Wipe the shiitake clean with paper towels, trim the stems, and slice thinly.

Tear the bok choy from the base by hand, cut into 3cm lengths, rinse well, and drain.

In a pot, combine sesame oil, grated garlic, and doubanjiang. Stir-fry the ground chicken breast over medium heat. Bring out the heat of the doubanjiang and cook the chicken through.

Add the bok choy, shiitake, and enoki, sprinkle 2 pinches of salt, and stir-fry until the vegetables wilt.

Add the miso and stir-fry until incorporated.

Add the soy milk, chicken stock granules, ground sesame, sugar (or sweetener), and MSG. Mix well, then reduce to low heat and simmer for 5 minutes.

Spoon in the silken tofu and warm over low heat for about 2 minutes.

Plate up and finish with chili oil and black pepper to taste.