Katsuobushi Broth

Katsuobushi Broth is a rich and umami-filled vegan Japanese soup that captures the essence of traditional Japanese flavors while being entirely plant-based. This nourishing broth is perfect for warming up on a chilly day and pairs beautifully with noodles or vegetables.

Ingredients

• Dried shiitake mushrooms - 30 grams
• Kombu (dried seaweed) - 10 grams
• Water - 1 liter
• Soy sauce - 2 tablespoons
• Miso paste (white or yellow) - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Sesame oil - 1 teaspoon
• Tofu (firm) - 100 grams, cubed
• Fresh cilantro - for garnish

Steps

1. In a pot, combine the dried shiitake mushrooms, kombu, and water. Let it soak for 15 minutes to rehydrate the mushrooms and release the flavors.
2. After soaking, bring the pot to a gentle simmer over medium heat. Remove the kombu just before boiling to prevent bitterness.
3. Add minced garlic, grated ginger, and soy sauce to the pot. Continue to simmer for 10 more minutes to infuse the flavors.
4. Strain the broth to remove the solids and return the liquid to the pot. Stir in the miso paste until dissolved.
5. Add the cubed tofu to the broth and heat through for about 5 minutes.
6. Drizzle sesame oil into the broth before serving and garnish with chopped green onions and fresh cilantro.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 1 L

Health Benefits

• Rich in umami flavors, enhancing overall satisfaction and reducing the need for excessive salt.
• Contains antioxidants from shiitake mushrooms and ginger, promoting immune health.

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