Ingredients
- 6 cups water
- 1 piece Eden Kombu, 4 inches long
- 1/4 cup Eden Bonito Flakes, optional
- 1/2 cup onion, sliced
- 3/4 cup carrots, julienned
- 1/2 cup Chinese cabbage, chopped
- 1 Tbsp Eden Wakame Flakes
- 1/2 cup organic tofu, cut into small cubes
- 3 Tbsp Eden Genmai Miso
- 1/3 cup green onions, finely chopped
Directions
To make dashi stock, place water and kombu in a medium pot. Cover and bring to a boil. Turn off heat, remove kombu and discard or use in another dish. Add bonito flakes, stir, cover and let sit for 10 minutes. Strain the dashi to remove bonito flakes and discard.
Place stock back in the pot, add onions, wakame and carrots. Simmer 5 minutes over medium-low heat. Puree miso with a small amount of stock. Reduce heat to low. Add miso, Chinese cabbage and tofu. Simmer, without boiling for 2 minutes. Serve and garnish with green onions.
Shiitake mushrooms may be used in place of bonito flakes to season the dashi stock. Simply place 6 to 8 Eden Shiitake Mushrooms in the water and cook with the kombu for 5 minutes. Remove kombu and shiitake. Remove shiitake stems and discard. Discard kombu or use in another dish. Slice caps thin and place back in the stock before adding vegetables.
Nutritional Information
Per serving - 49 calories, 1 g fat (20% calories from fat), 5 g protein, 4 g carbohydrate, 1 g fiber, 0 mg cholesterol, 501 mg sodium