4 Serves
88 Mins
Prepare the vegetables by peeling and cutting the daikon radish, carrots, and burdock root into bite-sized pieces, and slice the shiitake mushrooms.
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Vitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
11 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
106 µg / 400 µgCalcium
132 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
262 mg / 1,250 mgPotassium
1360 mg / 4,700 mgSodium
1508 mg / 2,300 mgZinc
4 mg / 11 mgCopper
3 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat the sesame oil in a large soup pot over medium heat and sauté the vegetables until they are slightly softened and fragrant.
Crumble the firm tofu by hand and add it to the pot, stirring gently to combine with the sautéed vegetables.
Pour in the dashi stock, soy sauce, and mirin, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 40 minutes to allow the flavors to develop fully.
Season with salt and pepper to taste, then serve the soup hot in individual bowls.
25
g75
g24
g
