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Add a photoServings: 4
Ingredients
- 1 x Kombu strip - (7" long)
- 1/2 c. Bonito flakes (fish flakes)
- 2 Tbsp. Low-sodium soy sauce
- 3 1/4 Tbsp. Mirin (Japanese rice wine) Juice of 1/4 lime
- 6 ounce Soba noodles cooked al dente, and rinsed
- 1 sm Chayote julienned
- 1 med Carrot peeled, julienned
- 1 c. Kaiware sprouts
- 3/4 c. Enoki mushrooms
- 1 sm Daikon radish peeled, julienned
- 1 Tbsp. Freshly grated ginger
Directions
- Wipe kombu with a damp cloth. In a medium stockpot, combine 4 c. of water and the kombu and bring to a boil. Using a slotted spoon, remove the kombu. Add in 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 in the soy sauce, mirin, and lime juice.
- Divide the noodles among four bowls. Divide the vegetables proportionately among the four bowls. Pour in the dashi, top each bowl with a little grated ginger, and serve immediately.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 488mg | 20% |
| Potassium 184mg | 5% |
| Total Carbs 14.91g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.66g | 1% |
| Protein 3.53g | 6% |
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