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Recipe:
Kombu Dashi:
– 6 dried shiitake mushrooms
– 1l water
– 2 sheets/strips(strands?) kombu
leave this to soak for a few hours, I left it for 20
fry off a handful of spring onion, 3 garlic cloves chopped roughly and some grated ginger in 1 tsp of flavourless oil. Add in around 2 tbs of miso paste, 1 1/2 tsp of tahini and 1 cup of plant milk (I used soy). Transfer the kombu dashi into the pot. Leave the soup to heat through on a medium low heat.
There’s around 5 servings of soup in this recipe. I used one cup of soup for 100g noodles (130kcal), so each serving of the soup itself is only 70 kcal or so.
The noodles are store-bought udon noodles in a packet. I topped them with spring onion, the rehydrated shiitake mushrooms and enoki mushrooms. The noodles and toppings altogether were around 190kcal.
What is the pink stuff on the left?
