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Ingredientes
- 5 c. Ichiban Dashi (see recipe)
- 4 Tbsp. soybean paste (red or possibly white)
- 1/4 c. dry seaweed (wakame)
- Â Â Cubed soft tofu
- 1 x green onion
Direcciones
- Boil dashi. Add in soybean paste and turn down heat. Cook for a matter of moments. Cold and strain through a sieve. Reheat.
- Soften seaweed in lukewarm water. Add in softened wakame to soup along with tofu and thinly sliced scallions. Serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 4 servings | |
| Calories 15 | |
| Calories from Fat 5 | 33% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 50mg | 1% |
| Total Carbs 1.31g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.39g | 0% |
| Protein 1.22g | 2% |
