Photo: Cala
Mushroom and Tofu Dashi Udon Soup
11 ingredients
10 min + 20 min
5
openrecipes
This dashi soup is the basis of all Japanese soups. Healthy, vegan, Okinawa-Diet-approved, and soul satisfying. Move over, chicken soup!
Estimated Nutrition (whole recipe, rough)
321
Calories
13g
Protein
5g
Fat
50g
Carbs
Counts 5 of 10 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Tofu | 100g firm | 76 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Sriracha | 1 tsp (5g) | 5 |
| Water | not in our table | 0 |
| Kombu | not in our table | 0 |
| Katsuobushi | not in our table | 0 |
| Bonito | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 FOR THE ICHIBAN DASHI:
- 2 ounces, weight Water
- 1 cup Dashi Kombu
- 14 ounces, weight Loosely Packed Katsuobushi (dried Shaved Bonito)
- 2 Tablespoons FOR THE SOUP:
- 2 Tablespoons Dried Udon
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Fish Sauce
- 16 ounces, weight Mirin (rice Cooking Wine)
- 16 ounces, weight Sriracha
- ½ heads Tofu
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes