15 Ingredients
  • 4 cups dashi
  • 3/4 cup shiro miso
  • 1/4 cup mirin
  • 1 medium Spanish onion (about 3/4 pound), cut crosswise into 1/2-inch-thick slices
  • 1/4 small head green cabbage (about 1/2 pound), cut into bite-size pieces
  • 2 medium Idaho potatoes (about 1 pound), peeled, halved lengthwise, and cut into 1/4-inch-thick slices
  • 1/2 package (about 1/2 pound) firm tofu, cut into 4 pieces
  • 1 ounce harusame (mung bean glass noodles), soaked in water for 15 minutes
  • 1 negi (Japanese onion), sliced on an angle into 2-inch pieces
  • 3 1/2 ounces (half of a 200-gram package) enoki mushrooms, trimmed and pulled apart
  • 4 ounces shiitake mushrooms (about 8 pieces), stemmed
  • 1 pound salmon fillet, halved lengthwise and sliced into 1/2-inch-thick pieces
  • 2 cups shungiku leaves, stemmed
  • 1 tablespoon salmon roe, for garnish (optional)
  • Sansho, for accent
Nutrition
616
31% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

39% 26

Saturated

27% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 9

Carbs

16% 48

Carbs (net)

- 38

Fiber

42% 10

Sugars

- 11

Sugars, added

- 0

Protein

96% 48

Cholesterol

22% 65

Sodium

99% 2384

Calcium

49% 493

Magnesium

36% 152

Potassium

37% 1753

Iron

26% 5

Zinc

34% 4

Phosphorus

106% 740

Vitamin A

1% 10

Vitamin C

56% 50

Thiamin (B1)

52% 1

Riboflavin (B2)

55% 1

Niacin (B3)

103% 17

Vitamin B6

118% 2

Folate equivalent (total)

32% 128

Folate (food)

- 128

Folic acid

- 0

Vitamin B12

221% 5

Vitamin D

49% 7

Vitamin E

30% 5

Vitamin K

51% 61

Sugar alcohols

- 0

Water

- 637
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