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Ингредиенты
- 2 quart Cool water
- 1 x Strip Kombu seaweed, (45")
- 2 c. Dry shiitake mushrooms
- 6 Tbsp. Brown rice vinegar
- 1/2 c. Mirin
- 3/4 c. Shoyu
- 1/4 c. Ginger juice
Инструкции
- Combine the water and kombu in a 3 qt sauce pan and bring to a boil, remove the kombu and add in the mushrooms. Lower the heat and simmer gently for 1 hour. Strain the broth and add in sufficient water to equal 2 qts. Stir in the remaining ingredients.
- Serve over cooked Soba noodles, blanched broccoli florets, cauliflower, julienned carrots and/or possibly mung bean sprouts.
- S: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2470g | |
| Calories 362 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10872mg | 453% |
| Potassium 1090mg | 31% |
| Total Carbs 34.88g | 9% |
| Dietary Fiber 7.9g | 26% |
| Sugars 4.15g | 3% |
| Protein 18.73g | 30% |
