Japanese Fried Tofu in Kombu Dashi Broth
This Japanese fried tofu in kombu dashi broth combines all the best flavors of Japanese cooking into a quick, simple and delicious meal that can be on your table in around half an hour.
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Soups
Cuisine: Japanese
Calories: 471kcal
Author: Kevin Schmidt
- 1 ounce kombu (dried kelp)
- 4 Cups water
- 6 Tablespoons soy sauce
- 6 Tablespoons mirin
- 2 teaspoons sugar
- 8 ounces packaged Japanese fried tofu or 8 ounces of firm tofu cut into cubes, dusted with cornstarch and fried until golden brown
- 4 shiitake mushroom caps sliced thin
- 1 green onion chopped
Pour the water into a medium pot and add the kombu.
Bring to a very light simmer (do not boil) for 10 minutes. Remove the kombu with tongs and discard. Congratulations, you just made dashi!
Add the soy sauce, mirin, sugar, shiitake mushrooms, and fried tofu. Simmer for 5 minutes.
Season to taste with salt and pepper.
Garnish with chopped green onion and serve immediately.
Calories: 471kcal | Carbohydrates: 68g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Sodium: 6945mg | Potassium: 399mg | Fiber: 4g | Sugar: 36g | Vitamin A: 120IU | Vitamin C: 3.1mg | Calcium: 383mg | Iron: 6.3mg