Wipe the kombu with a damp tissue to clean, tear strips into it and place in a pan with the cold water. Heat the water slowly until just before boiling and the kombu floats to the surface, at which point remove the kombu and discard.
Meanwhile, soak the wakame in cold water until the desired tenderness is reached and then drain
Add the dashi seasoning to the water and bring to the boil. Remove a ladleful or two of the stock into a jug and dissolve the miso in it.
If using noodles, add them to the stock, bring back to the boil and simmer for the required time to cook them al dente.
Add the spring onions and return to the boil. Then add the drained wakame and return to the boil. Add the dissolved miso, tamari soy sauce and enoki mushrooms (if used) bring back to just before boiling point and serve immediately, with a little nanami togarashi or sanshou pepper to taste.
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 9 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 29.2mg||9 %|
|Sodium 326.4mg||11 %|
|Potassium 138.7mg||4 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 23.1g|
|Protein 5.5g||8 %|
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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: 125
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