Boil dashi. Add soybean paste and turn down heat. Cook for a matter of moments. Cool and strain through a sieve. Reheat. Soften seaweed in lukewarm water, tofu and thinly sliced scallions. Serve. Posted to recipelu-digest Volume 01 Number 239 by James and Susan Kirkland
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 31.2mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.3g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3
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