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
- In a medium size pot over medium high heat, add all the ingredients except for the sesame oil and sesame seeds.
- When the broth is slightly bubbling, cover and lower heat to a simmer for 8 minutes.
- Turn the heat off and stir in sesame oil and sesame seeds.
- 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
