Yosenabe

Yosenabe is a traditional Japanese hot pot soup that combines a variety of fresh vegetables, tender proteins, and flavorful broth, making it a comforting and nourishing dish. This low-carb version highlights the umami of the ingredients while keeping it light and healthy.

Ingredients

• Dashi stock - 500 ml
• Shiitake mushrooms - 100 g, sliced
• Baby bok choy - 100 g, halved
• Daikon radish - 100 g, thinly sliced
• Tofu - 150 g, cubed
• Chicken breast - 150 g, thinly sliced
• Green onions - 2, chopped
• Soy sauce - 2 tbsp
• Mirin - 1 tbsp
• Sesame oil - 1 tsp
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, bring the dashi stock to a simmer over medium heat.
2. Add the sliced shiitake mushrooms, daikon radish, and soy sauce to the pot, and let it cook for about 5 minutes until the vegetables soften.
3. Add the sliced chicken breast and cook for another 5 minutes until the chicken is fully cooked.
4. Stir in the cubed tofu, baby bok choy, and mirin, and cook for an additional 3-4 minutes until the bok choy is tender.
5. Drizzle sesame oil over the soup and season with salt and black pepper to taste.
6. Garnish with chopped green onions before serving.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chicken and tofu, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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