Kombu and Mushroom Broth

Name: Kombu and Mushroom Broth
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 (5x1-inch) strips kombu; 8 cups water; 4 oz dried shiitake mushrooms, rinsed; 4 scallions, whites cut into 1-inch pieces, greens sliced; 1 tbsp finely grated fresh ginger; 3 tbsp gluten-free tamari; 1 tbsp mirin; 1 tsp fish sauce (optional); 6 oz fresh shiitake mushrooms, sliced; 1 carrot, peeled and sliced; 2 cups packed baby spinach; 1 (8-oz) package soft organic tofu, cubed; 0.25 cup natto

A Japanese dashi-based broth simmered with dried and fresh shiitakes, then finished with tofu, spinach, and probiotic natto; kombu supplies thyroid-supporting iodine.

From The Young Forever Cookbook

Prep: 15 min
Cook: 40 min
Total: 55 min
Yield: 4 servings
Category: Soup
Cuisine: Japanese

Nutrition (estimated)

per 1 bowl

Calories: 180 kcal
Protein: 12 g
Fat: 7 g
Carbs: 22 g
Fiber: 5 g
Sugar: 6 g
Sodium: 940 mg

Ingredients

3 (5x1-inch) strips kombu
8 cups water
4 oz dried shiitake mushrooms, rinsed
4 scallions, whites cut into 1-inch pieces, greens sliced
1 tbsp finely grated fresh ginger
3 tbsp gluten-free tamari
1 tbsp mirin
1 tsp fish sauce (optional)
6 oz fresh shiitake mushrooms, sliced
1 carrot, peeled and sliced
2 cups packed baby spinach
1 (8-oz) package soft organic tofu, cubed
0.25 cup natto

Kombu Natto Shiitake Mushrooms

Instructions

Dashi: Combine kombu and water in a pot; bring to a boil. Remove from heat and steep 10 min. Discard kombu. Add dried shiitakes and scallion whites. Bring to a boil, reduce heat, and simmer uncovered 30 min. Stir in ginger, tamari, mirin, and fish sauce if using. Strain broth; discard mushrooms.
Soup: Return broth to pot and bring to a simmer. Add fresh shiitakes and carrot; cook 6 min until softened. Stir in spinach and tofu; simmer about 1 min.
Ladle into bowls and top with spoonfuls of natto and reserved scallion greens if desired.