Servings:4 | Calories:246 | Total Fat:5g | Chol:2mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 36g
12 %
Fiber 5g
20 %
Sugars 10g
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Cholesterol 2mg
1 %
Sodium 1563mg
65 %
Protein 11g
21 %
Calories:
45% Broth
28% Others combined
15% Tofu
10% Carrot
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
200 g of tofu, cut into 2cm square pieces 25 ml of soy sauce 20 ml of sake 50 ml of mirin 1 tbsp of honey 100 g of water 1 l water 20 ml of sake 20 ml of soy sauce 6 dried shiitake mushrooms 2 sheets of nori seaweed 3 Bring the broth back to the boil, turn off the heat and add the bonito flakes. Leave to infuse for 5–10 minutes until the bonito flakes have sunk to the bottom, then pass the liquid through a fine sieve and measure out 800ml into a clean pan, setting aside until required 35 g of bonito flakes 4 Place the mooli, carrot and 100ml of dashi in a pan over a medium heat and add the tofu, cooking gently until the vegetables are tender and the tofu warmed through. In a separate pan, cook the mushrooms, radish and mangetout in the remaining dashi
Directions : View recipe directions on greatbritishchefs.com
