The potassium in tomatoes, kelp, and onions helps excrete sodium.
Calories
46kcal
Carbs
5.29g
Protein
3.43g
Fat
1.33g
Sodium
630.14mg
Ingredients
Main
Others
Tomato 50g, Tofu 30g, Onion 15g, Shiitake Mushroom 15g, Anchovy 5g, Chili Pepper 8g, Green Onion 3g, Kelp 2g, Miso 30g
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- Green OnionKorean large green onion, at Korean markets. Elsewhere use the white parts of several scallions, or a mild leek.
- Shiitake MushroomFresh shiitake are in most supermarket produce sections; rehydrated dried ones give even deeper flavor.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsTomato
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Shiitake Mushroom
- Rich in vitamin B3 (niacin) (3.1mg) — supports energy metabolism and skin health
- Rich in dietary fiber (4.9g) — can support digestion and help you feel full
Anchovy
- Rich in protein (20g) — used to build and maintain muscle and body tissue
Green Onion
- Contains iron (0.82mg) — helps your blood carry oxygen
- 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.
🔍Boil anchovy and kelp to make broth.
🔍Cut the tofu, onion, shiitake mushroom, chili, and green onion into bite-size pieces.
🔍Boil water in the pot and cook the tomato for about 5 minutes.
🔍Peel the tomato, cut into appropriate pieces, and remove the seeds.
🔍Dissolve miso in the broth and add onion and shiitake mushroom.
🔍Add tomato and green onion.