Vegan Japanese Broth

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Vegan Japanese Broth
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
89
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie89 kcal(4 %)
Protein8.33 g(9 %)
Fat3.79 g(3 %)
Carbohydrates4.07 g(3 %)
Sugar added0 g(0 %)
Roughage0.03 g(0 %)
Vitamin A0.29 mg(36 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.03 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate4.5 μg(2 %)
Pantothenic acid0.02 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.08 mg(0 %)
Potassium9.72 mg(0 %)
Calcium93.07 mg(9 %)
Magnesium3.02 mg(1 %)
Iron1.67 mg(11 %)
Zinc0.03 mg(0 %)
Saturated fatty acids0.45 g
Cholesterol0.5 mg
Author of this recipe:

Ingredients

for
4
For the dashi broth
1 piece
kombu Seaweed (seaweed, approx. 15 x 15 cm)
¼ cup
dried Bonito flake (hana-katsuo, approx. 3 heaped tbsp)
Plus
2 tablespoons
yellow Miso paste (Japanese miso paste)
1.333 cups
Tofu (diced)
To garnish
Bean sprout (as desired)
fresh Herbs as desired (e. g. spring onions, chive and coriander)

Preparation steps

1.
To make the dashi broth, carefully wipe the kombu with a cloth but do not wash. Slowly boil the kombu in 800 ml water on a medium heat. As soon as the water begins to bubble remove the kombu. Then allow the water to boil.
2.
Add the bonito flakes to the pot and bring to the boil again. Wait approx. 1 minute until the flakes sink to the bottom and then strain the broth through a cloth.
3.
Heat the broth once again and stir in the miso paste until it is completely dissolved. Season with salt and ground black pepper. Add the tofu and simmer for 4-5 minutes. Season again.
4.
Serve the soup in bowls and add the bean sprouts and the herbs. If desired serve with a dollop of chilli sauce.