67 calories (1/2 of recipe); 6.4 g protein; 2.6 g fat; 7.1 g carbohydrate; 4.0 g net carbs; 242 mg sodium (with reduced-sodium miso); 0 mg cholesterol; 3.1 g fiber
Small handful tofu (120 g kinugoshidofu silken tofu in photo)
1 green onion (green section)
250 cc dashi
1/2 tsp sakekasu sake lees
1 tsp aka red miso
1 tsp shiro white miso
Shichimi pepper to taste (optional)
In a pot, put dashi and sakekasu, cover, and bring to boil.
Remove root ends of mushrooms; cut, slice or tear into small pieces as necessary.
Thinly slice green onion.
When dashi boils, add thicker mushrooms (in this recipe, mushrooms other than enoki), cover, and cook on medium to medium low heat until mushrooms are basically cooked (turn somewhat translucent).
Meanwhile, take some broth from pot, and loosen miso.
When mushrooms are cooked through, add miso, and mix well.
Cut tofu into small cubes, and add to soup.
Serve in bowls, and garnish with green onion and shichimi pepper.
- Sakekasu is added to boost the taste without adding sodium. If not available, plain yogurt can play the same role (it adds a minor amount of sodium). If using yogurt, add while cooking goodies or mix it in miso and add to soup together. When only a small amount is used, yogurt's sourness should not stand out, especially when soup is heated through.
- Any mild-tasting mushrooms work. Aside from the above, hiratake, maitake and chanterelles are good choices among those available in our area.
- Three or more kinds of mushrooms are recommended for best results.