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Japanese Mushroom, Tofu and Vermicelli Soup

yield: 4 total time: 45 minutes
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Ingredients

  • 8 dried shiitake mushrooms
  • 75 grams enoki mushrooms fresh, or 400 g can enoki mushrooms, drained
  • 1 block soft tofu cubed
  • 100 grams vermicelli noodles
  • 6 inches kombu strip
  • 5 cups chicken stock For vegetarians you can use a good vegetable stock
  • 1 1/2 cups boiling water
  • 2 tablespoons soy sauce
  • 2 tablespoons miso paste yellow
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 3 stalks spring onions chopped
  • sea salt

Nutrition

  • Calories : 320 calories
  • Carbohydrate : 37 grams
  • Cholesterol : 30 milligrams
  • Fat : 9 grams
  • Fiber : 2 grams
  • Protein : 23 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 1410 milligrams
  • Sugar : 8 grams
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