Calories: 48kcal Protein: 2.8g Fat: 2.1g Carbohydrates: 4.8g
■Ingredients per serving (g)

• komatsuna (cruciferous vegetable) …… 20
• burdock …… 15
• fried tofu slices …… 5
• miso……7
• dried bonito shavings……2.4
• kelp ……0.7
• water …… 140

■Directions

1. Make soup stock with dried bonito shavings and kelp.
2. Cut komatsuna (cruciferous vegetable) into 2cm lengths, then boil, cool and drain.
3. Slice the burdock into 3cm diagonal slices and soak in water.
4. Wash away the excess oil from the fried tofu by putting it in hot water and cut into 3cm x 1cm pieces.
5. Put soup stock in the pan and cook the burdock.
6. When the burdock is soft add the fried tofu.
7. Dissolve in the miso.
8. Put the komatsuna (cruciferous vegetable) in the soup bowl and pour the miso soup over top.

related link

【Menu】Winter taste dinner set
Dried baby sardines and soybean rice
Codfish with fluffy egg sauce
Crisp vegetable salad with pickled plum vinegar dressing
Hot miso soup with komatsuna (cruciferous vegetable)
Pumpkin jelly

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