Wednesday, May 31, 2017
Japanese Tomato & Tofu Soup
Dashi stock is the base for many Japanese dishes. It’s sold as a powder and is available from most large supermarkets or Asian grocery stores. If you prefer, you can substitute with a chicken stock cube instead.
By Michele Cranston
2 Tbsp (30 mL) dashi powder (or chicken stock cube)
2 tsp (10 mL) rice wine
1/4 cup (60 mL) white miso paste
1 Tbsp (15 mL) grated fresh ginger
4 Roma tomatoes, seeded and diced
1 cup (250 mL) baby spinach leaves
1 Tbsp (15 mL) low-sodium soy sauce
3 cups (750 mL) firm tofu, cubed
Measure dashi powder into a large mixing bowl or measuring container, and add 4 cups (1 L) of boiling water. Stir to dissolve, then pour into a saucepan. Add rice wine, miso paste and ginger. Bring to a boil, then reduce heat to a gentle simmer. Add diced tomatoes and simmer for a further 10 minutes. Add spinach leaves and soy sauce, and cook for a minute until leaves start to wilt. Divide cubed tofu equally among four soup bowls and ladle broth overtop.
Per serving: 116 calories, 10 g protein, 4 g fat (1 g saturated fat), 11 g carbohydrates, 2 g fibre, 0 mg cholesterol, 820 mg sodium
Best Health Magazine, November 2012; Photo by Petrina Tinslay