| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Japanese | 4 | Servings | |
INGREDIENTS
| 1 | Kombu strip -, 7" long | |
| 1/2 | c | Bonito flakes, fish flakes |
| 2 | T | Low-sodium soy sauce |
| 3 1/4 | T | Mirin, Japanese rice wine |
| Juice of 1/4 lime | ||
| 6 | oz | Soba noodles, cooked al |
| dente | ||
| And rinsed | ||
| 1 | Chayote, julienned | |
| 1 | Carrot, peeled julienned | |
| 1 | c | Kaiware sprouts |
| 3/4 | c | Enoki mushrooms |
| 1 | Daikon radish, peeled | |
| julienned | ||
| 1 | T | Freshly grated ginger |
INSTRUCTIONS
Wipe kombu with a damp cloth. In a medium stockpot, combine 4 cups of water and the kombu and bring to a boil. Using a slotted spoon, remove the kombu. Add the bonito flakes, and remove the pot from the heat. Allow the flakes to settle to the bottom of the pot, and strain the broth. Add the soy sauce, mirin, and lime juice. Divide the noodles among four bowls. Divide the vegetables evenly among the four bowls. Pour in the dashi, top each bowl with a little grated ginger, and serve immediately. Makes 4 servings. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter, 1997; $32.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 277.9mg
Potassium: 121.5mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 1g
Protein: <1g