Before the rich meals the holiday can bring I wanted to share a lighter, more delicate dish I love. Kombu and shiitakes create a clear broth with deep, earthy flavor and plenty of umami. And for anyone new to natto, this broth is an easy and optional introduction. The traditional Japanese fermented soybeans deepen its savory flavor while adding protein and vitamin K2. I hope you enjoy this subtle balance of flavors as much as I do.
Kombu and Mushroom Broth
4
Prep time:
15 min
Cook time:
40 min
Ingredients
- 3 (5x1-inch) strips kombu
- 8 cups water
- 4 ounces dried shiitake mushrooms, rinsed
- 4 scallions, whites cut into 1-inch pieces, greens sliced and reserved for optional garnish
- 1 tablespoon finely grated fresh ginger
- 3 tablespoons gluten-free tamari
- 1 tablespoon mirin
- 1 teaspoon fish sauce (optional)
- 6 ounces fresh shiitake mushrooms, sliced
- 1 carrot, peeled and sliced
- 2 cups packed baby spinach
- 1 (8-ounce) package soft organic tofu, cut into cubes
- ¼ cup natto
Step 1
For the dashi: Combine the kombu and water in a pot and bring to a boil. Remove from the heat and let sit for 10 minutes. Discard the kombu. Add the dried shiitakes and scallion whites. Bring to a boil, reduce the heat, and simmer for 30 minutes, uncovered. Stir in the ginger, tamari, mirin, and fish sauce, if using. Strain the broth and discard the mushrooms.
Step 2
For the soup: Return the broth to the pot and bring to a simmer. Add the fresh shiitakes and carrot and cook for 6 minutes, until softened. Stir in the spinach and tofu and simmer for about a minute.
Step 3
Ladle the broth into bowls and top with spoonfuls of natto and reserved scallion greens, if desired.
Nutritional Analysis Per Serving:
Calories: 195, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 0mg, Fiber: 14g, Protein: 17g, Carbohydrates: 23g, Sodium: 1056mg, Sugars: 5g, Net Carbs: 9g
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