Tofu/Miso/Umeboshi(Salted Preserved Plums) Okayu

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Time to Prepare this Recipe 50 minutes Prep: 15 minutes Cook: 35 minutes
Calories Per Serving and Nutrition Information 5 calories per serving view nutrition facts
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Ingredients

1 cup short grain rice japanese style, wash thoroughly
4 cups water
2-3 rounded miso paste white
1- 2 plums salted preserved
1 Cake tofu kinugoshi
1 cup spinach fresh
1 cup napa cabbage fresh
1/8 teaspoon sake or mirin, optional

Directions

While you wait for your water to boil:

Break apart tofu into little chunks (dice or just use hands) Wash spinach well and cut into 1/4" segments Wash nappa cabbage and cut into 1/4" segments take seed out of umeboshi and cut into small pieces When water is at a nice rolling boil:

Add miso (make sure it completely dissolves in water) (At this stage, taste to make sure you have enough miso in water and add more miso or water for desired taste.) Add rice, tofu, spinach, nappa cabbage, and umeboshi Add mirin or sake (optional)

Once the mixture come back to a nice boil, put cover on pot and reduce heat to low simmer for 30 minutes. Stir occasionally. Cook longer if you like a more creamier porridge.

This makes a nice replacement for soup on a cold day. If eaten as a meal, I like to puree some raw daikon with a tiny smidgin of fresh ginger, lemon juice, and soy sauce as a garnish on top of my okayu.

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Nutrition Facts

Serving Size 272g
Amount per Serving
Calories 5 14% of calories from fat
% Daily Value*
Total Fat 0.0g0%
 Saturated Fat 0.0g0%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 18mg1%
Total Carbohydrate 1.0g0%
 Dietary Fiber 0.0g1%
 Sugars 0.0g
Protein 1.0g1%
Vitamin A 15%  Vitamin C 5%
Calcium 2%  Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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