Ingredients
Scale
- 4 cups water
- 1 piece kombu (seaweed)
- 1/2 cup bonito flakes (dried fish flakes)
- 2 shiitake mushrooms, sliced
- 2 green onions, sliced
- 1/2 cup sliced mushrooms
- Tofu cubes (optional)
- Salt to taste
Instructions
- Soak the kombu in water for 30 minutes.
- Bring the water with kombu to a gentle simmer, remove kombu before boiling.
- Add bonito flakes and simmer for 5 minutes, then strain to make a clear broth.
- Return broth to the pot, add mushrooms and tofu, and cook for 2-3 minutes.
- Season with salt, garnish with green onions, and serve hot.
Notes
- Ensure not to overboil the broth to maintain clarity.
- You can add any seasonal greens or seafood for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Simmering, Straining, Garnishing
- Cuisine: Japanese
- Diet: Gluten-Free, Dairy-Free, Vegan (if no tofu)
Nutrition
- Serving Size: 1 bowl
- Calories: 45 Kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 2mg