15 min
Type of dish: Soups and creams
Cuisine type: Asian cuisine
Seasonal period: All year
Traces of crustaceans
Traces of crustaceans
Traces of gluten
Traces of gluten
Traces of molluscs
Traces of molluscs
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Kombu seaweed 0.03 kg
Atún seco (Katsuobushi) 0.04 kg
Water 1.0 l
  • Steep the Kombu kelp in cold water overnight before.
  • The next day combine Kombu and water and bring it to boil to 70 ºC, then remove the Kombu from the water just before it comes to a full boil, and set aside for other uses.
  • Heat the infused water to 80 ºC, then place the broth into the bowl where the bonito flakes are. Put some cling film over the bowl. Let the bonito steep in the broth for a minute, strain the broth, and keep the bonito for other uses.
  • When using the broth, heat but don’t let it boil.
Nutritional information (1 portion)
Fiber 3.52 g
Saturates 0.72 g
Monounsaturated fatty acids 0.64 g
Polyunsaturated fatty acids 0.64 g
Cholesterol 7.2 mg
Calcium 62.0 mg
Iron 1.04 mg
Zinc 0.64 mg
Vitamin A 19.56 ug
Vitamin C 0.9 g
Folic acid 0.0 ug
Salt (Sodium) 108.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.