4 Serves
20 Mins
Prepare the dashi stock in a pot and bring it to a gentle simmer.
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TunisianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
117 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
499 mg / 4,700 mgSodium
929 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Add cubed tofu and rehydrated wakame seaweed to the simmering stock.
In a small bowl, whisk a small amount of hot stock with the white miso paste until smooth, then stir the mixture back into the main pot.
27
g29
g27
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Indian