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Ingredients
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4 cups water
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1 (4 inch) piece dashi kombu (dried kelp)
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½ cup bonito flakes
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6 ounces tofu, cut into chunks
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1 teaspoon dried wakame
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3 tablespoons miso paste
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¼ cup chopped green onions
Directions
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Heat water in a large pot over low heat. Add kombu and cook until just simmering. Stir in bonito flakes, then remove dashi stock from the heat. Let dashi sit, uncovered, for 5 minutes. Strain and set aside.
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Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame and stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.
Nutrition Facts (per serving)
| 65 | Calories |
| 3g | Fat |
| 5g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 65 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 0g | 2% |
| Sodium 511mg | 22% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 6g | 12% |
| Vitamin C 1mg | 1% |
| Calcium 167mg | 13% |
| Iron 3mg | 15% |
| Potassium 98mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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