Simmered Koyadofu in Dashi Broth
Simmered Koyadofu in Dashi Broth is a traditional Japanese dish featuring freeze-dried tofu (koyadofu) that has been rehydrated and gently simmered in a savory dashi-based broth. The dish typically includes ingredients like kombu and bonito flakes for the dashi, along with soy sauce, mirin, and sometimes vegetables like daikon or shiitake mushrooms for added flavor and texture.
🍽️ Nutrition at a glance
This dish is high in plant-based protein and low in fat, making it a nutritious option. A typical serving provides a good source of calcium, iron, and B vitamins, with a calorie count around 150-200 kcal per serving.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 15 g |
| Carbs | 12 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 450 mg |
| Calcium | 200 mg |
| Iron | 3.5 mg |
| Potassium | 350 mg |
| Magnesium | 45 mg |
| Phosphorus | 180 mg |
| Vitamin B2 (Riboflavin) | 0.2 mg |
| Vitamin B6 | 0.15 mg |
| Zinc | 1.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Koyadofu is unique because its freeze-dried texture allows it to absorb the dashi broth deeply, creating a spongy, flavorful bite that is both satisfying and nutritionally dense. Culturally, it is a staple in Japanese Buddhist cuisine (shojin ryori) and is valued for its long shelf life and versatility in vegetarian dishes.
