77 calories (1/3 of recipe); 4.4 g protein; 1.8 g fat; 11.2 g carbohydrate; 10.1 g net carbs; 67 mg sodium (with 50% reduced-sodium soy sauce; 119 mg with regular soy sauce); 0 mg cholesterol; 1.1 g fiber
200 cc kobudashi (small piece kombu kelp soaked in 200 cc water)
20 g kuzuko arrowroot starch
Approx. 120 g shelled fava beans (117 g in photo)
1/2 tbsp tahini or nerigoma white sesame paste
1 tsp soy sauce (not in photo)
1 tbsp dashi (not in photo)
Wasabi (not in photo)
Boil fava beans for 2-3 minutes.
In a pot, put kuzuko and some kobudashi, and mix well.
Heat on medium low.
Keep stirring bottom with spatula until sesame mixture thickens, 5-10 minutes.
When thickening, reduce heat to low and keep stirring for another 5+ minutes, until it starts to look doughy.
Place plastic film in small cups or molds, put fava bean mixture.
To serve, unwrap and put each soramame-dofu on plate or in bowl.
Top with wasabi, and pour over soy sauce + dashi mixture.
(Garnished with kaiware daikon in photo.)
- Use more tahini for a richer taste.
- Wasabi paste in tubes contains sodium. Use wasabi powder (mix with water) for 0 mg sodium wasabi.
- The 117 g of shelled fava beans above became 87 g when skin was peeled. To obtain this amount, you need about 350 g fava beans in shells.