Japanese Tororo Kombu Soup
Tororo Kombu Soup is a light, savory Japanese soup made from shredded dried kelp (kombu) simmered in dashi broth, often with grated yamaimo (mountain yam) for a unique, viscous texture. It is a traditional side dish or light meal, commonly enjoyed in home cooking and as a simple, nourishing accompaniment to rice.
🍽️ Nutrition at a glance
This soup is very low in calories, fat, and protein, with most of its energy coming from a small amount of carbohydrates. It is an excellent source of minerals like iodine and potassium from the kombu, and provides some dietary fiber.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 1.5 g |
| Carbs | 9 g |
| Fat | 0.5 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 650 mg |
| Iodine | 150 mcg |
| Potassium | 400 mg |
| Magnesium | 30 mg |
| Calcium | 45 mg |
| Iron | 1.2 mg |
| Vitamin B6 | 0.1 mg |
| Folate | 15 mcg |
| Manganese | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The combination of kombu and grated yamaimo creates a distinctive, slightly slimy texture (neba-neba) that is prized in Japanese cuisine for its mouthfeel and is believed to be gentle on the digestive system.
