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Wednesday, 6 February 2013

Japanese soup with tomatoes and tofu

Dashi broth is the base of this soup and many other Japanese dishes. It is found in powder form in most supermarkets or in Asian shops. If you prefer, replace it with a cube of chicken broth.

30 ml dashi powder or a cube of chicken broth
10 ml rice vinegar
60 ml of white miso paste
15 ml grated fresh ginger
4 Roma tomatoes, seeded and diced
250 ml of baby spinach leaves
15 ml sauce low sodium soy
750 ml of firm tofu, diced

Put the dashi into a large bowl or container to measure and add 1 liter of boiling water. Dissolve the dashi and stir and pour into a saucepan. Add wine vinegar, miso paste and ginger. Bring to a boil and reduce heat to simmer gently. Add the diced tomatoes and simmer another 10 minutes. Add the spinach, soy sauce and cook for a minute until the leaves begin to wilt. Divide the tofu also four bowls and cover with broth.

Makes 4 servings.
Per serving: 116 calories, 10 g protein, 4 g fat 1 g saturated fat, 11 g carbohydrates, 2 g fiber, 0 mg cholesterol, 820 mg sodium.

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