| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Soup | 4 | Servings | |
INGREDIENTS
| 1 | Packet dashi, fish flakes | |
| 1/2 | c | Miso, red or yellow |
| 2 | Scallions | |
| 1/4 | lb | Tofu |
| 1/4 | t | Ginger, fresh grated |
INSTRUCTIONS
From: James Porter <porterj@LBM.COM> Date: Mon, 5 Aug 1996 13:12:40 -0600 >From: Kristen McQuillin Make fish broth by boiling the fish flakes in about a quart of water until the water is pale yellow and tastes fishy. Strain the flakes from the broth. Slice the scallions into very thin rounds, cut the tofu into small cubes and add both to the broth. When the scallions are soft (just a few minutes) add the miso and ginger. Heat (without boiling) to serving temperature. NOTES: You can use "instant dashi" (like bullion cubes) or real fish to make the fish broth. Garlic (sliced into very thin ovals) is also very good in this soup. Add with the scallion and tofu. EAT-L Digest 4 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 28
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 3.5mg
Potassium: 59.5mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 2.9g