Shiitake mushroom stems are added to the broth to add richness, and anchovies and kelp deepen the flavor of the broth without a large amount of salt. Dried shiitake mushrooms are rich in vitamin D, produced during the sun-drying process, and are good for preventing osteoporosis by helping with calcium absorption. Raw shiitake mushrooms contain almost no vitamin D.
Calories
45kcal
Carbs
7g
Protein
2g
Fat
1g
Sodium
2441mg
Ingredients
Main
Others
●Anchovy Broth : Broth Anchovy 5g(3whole), Kelp 1sheet(s)(5×1cm), Onion 10g(2×1cm), Shiitake Mushroom Stem, Soup Soy Sauce 5g(1tsp), Water 300ml(1½cup) ●채소준비 : Bok Choy 20g(1pcs), Shiitake Mushroom 20g(2sheet(s)), Chopped Garlic 2g(1/3tsp)
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- Shiitake MushroomFresh shiitake are in most supermarket produce sections; rehydrated dried ones give even deeper flavor.
- Soup Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add shiitake mushroom, anchovy with head and innards removed, kelp, and onion to cold water and boil over medium heat for about 10 minutes to make anchovy broth.
🔍Remove the shiitake mushroom stem, anchovy, kelp, and onion from the broth, slice the shiitake mushroom, and cut the bok choy into 4cm pieces.
🔍Add the prepared shiitake mushroom and bok choy to the boiling broth, season with soup soy sauce, add garlic, and bring to a boil.