Frozen Fat-Burning Soup

Trim the shimeji bottoms and break into small clusters.

Trim the okra tips and brown bits and slice into 1cm pieces.

Roughly chop the cabbage into 1-2cm pieces. Mince the core.

Peel the onion and mince.

Peel the ginger and mince.

Cut the atsuage into 2cm bite-size cubes.

In a deep frying pan, combine the onion, cabbage, shimeji, okra, ginger, atsuage, and chopped tomatoes.

Add water and chicken stock granules.

Cover, place over heat, and once boiling, cook 15-20 minutes over low heat.

Stir everything well.

Turn off the heat and dissolve the miso into the soup.

Cool, divide into 6 portions, place in freezer bags, and freeze.

Thaw the frozen soup in the microwave, stir, and serve.