Burdock Root Miso Soup
 |
| Serves 4 |
Calories
Protein
Fat
Carbohydrates
Dietary fiber
Calcium
Iron
Vitamin A (effective)
Vitamin D
Vitamin B1
Vitamin C
Salt equivalent |
62kcal
3g
2.2g
8g
3.3g
48mg
0.9mg
10IU
0IU
0.02mg
6mg
1.1g
|
|
| Ingredients |
Serves 4 |
Burdock root
Chinese cabbage
Thin fried tofu
Chives
Stock
Shinshu miso
|
120g
80g
20g
8g
600cc (3 cups)
36g (2 tablespoons)
|
| ‚P |
Cut the burdock root into shavings and soak in water. |
| ‚Q |
Thinly slice the white part of the Chinese cabbage, and cut the leafy part into 2cm-wide pieces. |
| ‚R |
Dip the fried tofu in boiling water, cut it lengthwise in half and then into 1cm-wide strips. |
| ‚S |
ut the chives into thin rings. |
| ‚T |
Boil the stock in a pan and cook the burdock root and Chinese cabbage. Add the fried tofu and continue cooking. When the burdock root become tender, stir in the miso and remove from the heat. |
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