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  • 2 10 x 7.5-cm pieces’ dashi-kombu (about 6 grams)
  • 4 cups water
  • 1 cup dashi
  • 3 tablespoons dark soy sauce
  • 1 1/2 teaspoons mirin
  • 1 teaspoon bonito flakes
  • 1 green onion, thinly sliced
  • 1 cup 1.25 cm cubes mushrooms (such as king oyster or stemmed shiitakes)
  • 1 12-ounce package tofu, cut into 3 cm - to 3.75 cubes
  • 1/2 cup coarsely chopped mizuna
  • 1 teaspoon finely grated peeled fresh ginger.



  • Place dashi-kombu in medium saucepan. Add 4 cups water and let soak 2 hours. Remove dashi-kombu; reserve dashi-kombu broth.
  • Mix dashi, soy sauce, and mirin in small saucepan. Bring to simmer. Add 1 teaspoon bonito flakes. Strain sauce into medium microwave-safe bowl. DO AHEAD Dashi-kombu broth and dashi dipping sauce can be made 1 day ahead. Cover separately and chill.
  • Place green onion in small bowl. Add enough water to cover. Let stand 5 minutes, then drain well. Bring dashi-kombu broth to simmer in medium saucepan over medium heat. Add mushrooms and simmer until almost tender, about 3 minutes. Add tofu and simmer until heated through, about 2 minutes. Add mizuna and simmer until just wilted, about 1 minute. Rewarm dashi dipping sauce in microwave. Divide between 2 shallow soup bowls. Using slotted spoon, divide tofu, mushrooms, and mizuna between bowls. Sprinkle green onion and ginger over and serve.

Nutritional Content

HIDE NUTRITIONAL CONTENT One serving contains the following: Calories (kcal) 160.1 %Calories from Fat 26.7 Fat (g) 4.7 Saturated Fat (g) 0.7 Cholesterol (mg) 0

Carbohydrates (g) 12.6 Dietary Fibre (g) 2.6 Total Sugars (g) 5.2 Net Carbs (g) 10.0 Protein (g) 13.2








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