Japanese Tomato & Tofu Soup
Dashi stock is the base for many Japanese dishes. It’s sold as a powder and is available from most large supermarkets or Asian grocery stores. If you prefer, you can substitute with a chicken stock cube instead.
Best Health Magazine, November 2012; Photo by Petrina Tinslay
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tbsp dashi powder (or chicken stock cube)
- 2 tsp rice wine
- 1/4 cup white miso paste
- 1 tbsp fresh ginger grated
- 4 Roma tomatoes seeded and diced
- 1 cup baby spinach leaves
- 1 tbsp low-sodium soy sauce
- 3 cups firm tofu cubed
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Measure dashi powder into a large mixing bowl or measuring container, and add 4 cups (1 L) of boiling water. Stir to dissolve, then pour into a saucepan.
- Add rice wine, miso paste and ginger. Bring to a boil, then reduce heat to a gentle simmer. Add diced tomatoes and simmer for a further 10 minutes.
- Add spinach leaves and soy sauce, and cook for a minute until leaves start to wilt. Divide cubed tofu equally among four soup bowls and ladle broth overtop.
Recipe Notes
Per serving: 116 calories, 10 g protein, 4 g fat (1 g saturated fat), 11 g carbohydrates, 2 g fibre, 0 mg cholesterol, 820 mg sodium
