72 calories (1/2 of recipe); 3.3 g protein; 0.4 g fat; 13.7 g carbohydrate; 12.4 g net carbs; 258 mg sodium; 0 mg cholesterol; 1.3 g fiber
1 tsp rice vinegar (to soften spinach; not in photo)
5-10 cm nagaimo Chinese yam (132 g in photo)
1 tbsp katakuriko potato starch
1/3 egg white (12 g in photo)
1/4 tsp shiokoji salted rice malt
1 tsp usukuchi soy sauce
Skin and grate nagaimo.
Add katakuriko potato starch, egg white and shiokoji, and mix well.
Spoon nagaimo mixture into microwaveable container lined with plastic film.
Place spinach in a bowl, sprinkle rice vinegar, and rub until liquid comes out and volume is reduced.
In a small pot, put dashi and usukuchi soy sauce, and bring to boil.
- Blanching spinach (with or without salt) and immediately cooling in ice water results in a more vivid green color. If you blanch, make sure to warm spinach to room temperature to prevent it from cooling the soup when served.
- Using vinegar to reduce the volume of spinach has two advantages: you do not need to worry about cooling the soup; and the vinegar remaining on spinach gives an extra sensation as you eat, which somehow resembles the tingling stimulation of salt.