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Tofu vegetable soup

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 2 1x
  • Category: Soups
  • Method: Boiling
  • Cuisine: Japanese

Description

A light and cleansing tofu soup cooked with vegetables in kombu dashi broth.


Ingredients

Scale
  • 3 cups napa cabbage (shredded)
  • 2 small carrots (roughly chopped)
  • 4 scallions (roughly chopped)
  • 1 tablespoon ginger (peeled and finely chopped)
  • 10 ounces silken tofu
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 1/2 cup kombu dashi broth or regular dashi broth
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • chopped cilantro, for garnish (optional)

Instructions

  1. In a medium size pot over medium high heat, add all the ingredients except for the sesame oil and sesame seeds.
  2. When the broth is slightly bubbling, cover and lower heat to a simmer for 8 minutes.
  3. Turn the heat off and stir in sesame oil and sesame seeds.
  4. Season with salt and pepper and garnish with a few cilantro leaves.

Notes

This soup will keep refrigerated in an airtight container for up to 3 days.

Nutrition

  • Serving Size:
  • Calories: 188
  • Sugar: 8.9 g
  • Sodium: 983.5 mg
  • Fat: 6.9 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 19.6 g
  • Fiber: 4.6 g
  • Protein: 10.2 g
  • Cholesterol: 0 mg

Keywords: Appetizer, side, vegetarian, vegan, gluten-free

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