Elegant Japanese Soup
Delight in the refined simplicity of our Elegant Japanese Soup, a soul-soothing dish that beautifully showcases the essence of Japanese culinary tradition. This comforting recipe begins with a homemade dashi broth, crafted from kombu and bonito flakes for an umami-packed base. Silky cubes of firm tofu, tender shiitake mushrooms, and a vibrant mix of baby spinach and scallions add layers of texture and freshness. The addition of soy sauce, mirin, and white miso paste creates a harmonious balance of savory, sweet, and nutty flavors. Ready in just 40 minutes, this healthy and authentic Japanese soup is perfect as a light meal or an elegant starter, offering a touch of warmth and sophistication to your table.
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Recipe Information
Ingredients
- 10 grams kombu (dried kelp)
- 15 grams bonito flakes
- 1000 milliliters water
- 2 tablespoons soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 200 grams firm tofu
- 4 whole shiitake mushrooms
- 50 grams baby spinach
- 2 stalks scallions (green onions)
- 0.5 teaspoons salt
- 2 tablespoons white miso paste
Instructions
Rinse the kombu under cold water to remove impurities. Place it in a pot with the water and let it soak for 20 minutes.
Heat the pot over medium heat, bringing it just to a simmer. Remove the kombu before the water boils to avoid bitterness.
Add the bonito flakes to the pot and bring to a low boil. After 1 minute, strain the liquid through a fine mesh sieve or cheesecloth into a clean pot to create the dashi broth.
Return the strained broth to the pot and bring it to a gentle simmer. Stir in the soy sauce, mirin, and salt.
Cut the tofu into small cubes and thinly slice the scallions and shiitake mushrooms (discard shiitake stems).
Add the sliced shiitake mushrooms to the simmering broth and cook for 5 minutes until tender.
Lower the heat and add the tofu cubes and baby spinach. Simmer gently for 2-3 minutes until the spinach is wilted.
In a small bowl, mix the miso paste with a ladle of hot broth until smooth. Stir the miso mixture back into the pot and ensure it is fully dissolved. Avoid boiling after adding the miso to preserve its flavor.
Taste the soup and adjust the seasoning if needed. Serve hot, garnished with sliced scallions.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 19.0 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 451 mg | 35% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
