Vegan Japanese broth 

Vegan Japanese broth
89 kcal

(0)

Difficulty:easy
Preparation:10 min
Ready in:30 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories89 kcal(4%)
Protein8 g(16%)
Fat4 g(5%)
Carbohydrates4 g(2%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER

Ingredients

For servings

For the dashi broth
1 piecekombu Seaweed (seaweed, approx. 15 x 15 cm)
¼ cupsdried Bonito flake (hana-katsuo, approx. 3 heaped tbsp)
Plus
2 tablespoonsyellow Miso paste (Japanese miso paste)
1 ⅓ cupsTofu diced
To garnish
Bean sprout as desired
fresh Herbs as desired (e. g. spring onions, chive and coriander)
Chili sauce

Directions

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.
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