Koya Dofu Soup

Koya Dofu Soup is a comforting and nourishing Japanese dish featuring freeze-dried tofu that absorbs the flavors of a savory broth. This vegetarian soup is enriched with fresh vegetables, making it a delightful meal option for any time of the day.

Ingredients

• Koya Dofu (freeze-dried tofu) - 50 grams
• Dashi stock (vegetarian) - 500 ml
• Carrot - 1 medium, sliced
• Shiitake mushrooms - 50 grams, sliced
• Spinach - 100 grams, fresh
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Green onions - 2, chopped
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rehydrate the Koya Dofu by placing it in a bowl of warm water for about 10 minutes, then drain and cut into bite-sized pieces.
2. In a pot, bring the Dashi stock to a simmer over medium heat.
3. Add the sliced carrot and shiitake mushrooms to the pot and cook for 5 minutes until softened.
4. Stir in the rehydrated Koya Dofu, soy sauce, and mirin. Cook for another 5 minutes.
5. Add the fresh spinach and cook until wilted, about 2 minutes.
6. Season the soup with sesame oil, salt, and black pepper to taste.
7. Ladle the soup into bowls and garnish with chopped green onions before serving.

Nutrition

• Calories: 180
• Protein: 14 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from Koya Dofu.
• Contains antioxidants and vitamins from fresh vegetables.

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