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Vegan Japanese Broth

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Vegan Japanese Broth
89
calories
Calories
0
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easy
Difficulty
10 min.
Preparation
 • Ready in 30 min.
Ready in
Nutritions
Fat3.79 g
Saturated Fat Acids0.45 g
Protein8.33 g
Roughage0.03 g
Sugar added0 g
Calorie89
1 serving contains
Calories89
Protein/g8.33
Fat/g3.79
Saturated fatty acids/g0.45
Carbohydrates/g4.07
Added sugar/g0
Roughage/g0.03
Cholesterol/mg0.5
Vitamin A/mg0.29
Vitamin D/μg0
Vitamin E/mg0.02
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0.03
Vitamin B₆/mg0
Folate/μg4.5
Pantothenic acid/mg0.02
Vitamin B₁₂/μg0
Vitamin C/mg0.08
Potassium/mg9.72
Calcium/mg93.07
Magnesium/mg3.02
Iron/mg1.67
Zinc/mg0.03

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
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)
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Preparation steps

Step 1/4
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.
Step 2/4
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.
Step 3/4
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.
Step 4/4
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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