Koya Dofu

🛒 Ingredients

• Koya Dofu (freeze-dried tofu) 15 g · 75 kcal
• Water (for dashi and simmering) 200 g · 0 kcal
• Kombu (dried kelp) 2 g · 1 kcal
• Katsuobushi (bonito flakes) 3 g · 10 kcal
• Soy Sauce 15 g · 10 kcal
• Mirin 10 g · 20 kcal
• Granulated Sugar 2 g · 8 kcal
• Carrot, sliced 20 g · 8 kcal
• Dried Shiitake Mushrooms 5 g · 15 kcal
• Green Beans 15 g · 5 kcal

👨‍🍳 Instructions

1. Rehydrate Koya Dofu by soaking it in warm water for about 30 minutes, then gently squeeze out excess water.
2. Soak dried shiitake mushrooms in warm water until softened, then slice them and reserve the soaking liquid.
3. Prepare dashi broth by heating water with kombu until just before boiling, then remove kombu, add katsuobushi, and strain.
4. In a pot, combine the dashi broth, soy sauce, mirin, sugar, and reserved shiitake soaking liquid. Bring to a gentle simmer.
5. Add the rehydrated Koya Dofu, sliced carrots, and shiitake mushrooms to the simmering liquid. Cover and simmer for 10-15 minutes, or until vegetables are tender.
6. Finally, add the green beans and simmer for another 2-3 minutes until they are bright green and tender-crisp.