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Clear Soup with Tofu and Watercress Recipe
|Kelp seaweed||1⁄2 Ounce (Or Kombu)|
|Katsuobushi||1⁄2 Ounce (Or Dried Bonito Shavings)|
|Light soy sauce||2 Teaspoon|
|Tofu||1⁄2 Pound, cut into small cubes (Soybean Curd)|
|Scallions||2 , finely chopped|
|Watercress||1 Bunch (100 gm), coarsely chopped|
Serving size: Complete recipe
Calories 172 Calories from Fat 58
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 0.88 g4.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2799.1 mg116.6%
Total Carbohydrates 12 g4%
Dietary Fiber 1.7 g6.8%
Sugars 4 g
Protein 18 g35.7%
Vitamin A 70.1% Vitamin C 81.8%
Calcium 23.7% Iron 16.2%
*Based on a 2000 Calorie diet
Simmer for 5 minutes, stirring well.
Add the bonito shavings, and remove from heat.
When the pieces have settled to the bottom of the pan, strain the stock.
Return it to the pan.
Add the soy sauce and salt to the dashi and bring back to a boil.
Add the tofu, scallions and watercress and simmer for 2 minutes, until heated through.
Serve in bowls.