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This recipe is highly nutritious. It is more of a “wink” to the japanese culture and a compliment to the properties and/or benefits of the foods it contains. This recipe can be accompanied with some diced tofo hard natural. Its high content of vegetable protein, fiber and high water content make this recipe, an ideal proposition for those who follow a low-fat diet and that want to keep a body healthy and full of vitality. 

You will need:

  • 1 liter of water
  • 300 g ripe tomatoes 
  • 1 branch of celery
  • 1 medium onion
  • 1 leek
  • 1 sprig of parsley
  • 1 green pepper
  • 1 cube of vegetable broth
  • 1 cup of Ecolife Kombu 
  • 1/2 spoon of Ecolife Chlorella powder
  • 2 mushrooms large (per person)
  • 50 g of hard Tofu natural


  1. Fry the onion cut in julienne. 
  2. When it begins to brown add the leek, celery and mushrooms.
  3. Then add the tomato and green pepper, sautéing every few minutes. 
  4. In a pot we put a liter of water to boil, incorporating the cube of vegetable broth with a sprig of parsley.
  5. Sprinkle the tablespoon of Ecolife Chlorella and Spirulina powder, leaving it to cook on medium heat for about half an hour.
  6. This recipe can be served and/or accompanied with a bit of fried bread (to taste).

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