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Vegetable Tofu Soup

Prep Time: Minutes
Cook Time: Minutes
Serves:1-3 Servings

Nutritional Information

This simple Japanese style soup begins with a tasty dashi broth as a base, then it's filled with healthy things like tofu and mushrooms.


  • 3 Shiitake Dried Mushrooms
  • 1/2 cup Packed Dried Seaweed
  • 10 oz Soft Tofu
  • 4 tbsp Dashi Bonito-Style Soup Base Granules
  • 3 tbsp Sake
  • 1/8 tsp Black pepper
  • 2 med Carrots (thinly sliced)
  • 1 med Potato (cut into 1/2 inch cubes)
  • 1 Green onion (thinly sliced on diagonal)


  • 1. Soak shiitake as package directs. Drain and remove and discard shiitake stem. Thinly slice the shiitake. Re-hydrate mekabu as directed by package. Drain well.
  • 2. Drain tofu on paper towel for 20 minutes. Crumble tofu. Combine 6 cups of water, dashi granules, sake, and pepper in medium saucepan. Bring to a boil.
  • 3. Add shiitake, carrots, potato and green onion. Return to boil, reduce heat to low. Cover and simmer for 10 minutes or until vegetables are tender. Mix in mekabu and tofu. Cook for 1 minute longer or until all is hot. Pour into bowl and serve

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