37 calories per serving (1/2 of recipe); 2.2 g protein; 0.4 g fat; 6.3 g carbohydrate; 3.8 g net carbs; 235 mg sodium (with reduced-sodium miso; 351 mg with regular miso); 0 mg cholesterol; 2.5 g fiber
Handful saishin yu choy sum (60 g in photo)
100cc dashi (to soak kiriboshi-daikon; katsuo-kobu dashi in photo)
5-6 iriko baby dried sardines (or 2-3 niboshi young dried sardines)
300-350 cc water
2 tsp miso
1/2 tsp plain yogurt
Remove heads and bellies of iriko or niboshi, and toast (without oil) in a pot until aromatic.
Meanwhile, soak kiriboshi-daikon in katsuo-kobu dashi.
Strain iriko (niboshi) dashi, and obtain 250 cc (if not enough, add katsuo-kobu dashi from kiriboshi-daikon rehydration cup or water).
Cut yu choy sum into 3-4 cm.
Bring iriko (niboshi) dashi to boil.
Take some dashi from pot and loosen miso and yogurt.
When iriko (niboshi) dashi boils, reduce heat to medium high, squeeze out excess moisture from rehydrated kiriboshi-daikon, and add to pot.
When iriko (niboshi) dashi boils again, add stem sections of yu choy sum to pot, cover, and wait for 10-20 seconds.
Add miso + yogurt mixture, bring soup almost to boil, and turn off heat.
- If katsuo-kobu dashi is not available, kiriboshi-daikon can be rehydrated with water. When katsuo-kobu dashi is used, remaining dashi after squeezing rehydrated kiriboshi-daikon can be used in other dishes.
- Heating the soup to near boiling temperature after adding yogurt prevents it from tasting sour. Miso's taste and aroma will be damaged if you let the soup boil; watch the soup carefully at the very end!
- This is great with any leafy greens. Choose what's in season.
(Last updated: January 24, 2014)