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Seared Sea Bass with Bok Choy and Yuzu Mushroom Broth
TINY URBAN KITCHEN8Ingredients
35Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 inches kombu (piece of, dried seaweed)
- 1/2 cup katsuobushi (dried fish flakes)
- 4 cups water
- 3 cups broth (dashi)
- 1/2 cup mushroom broth
- 2 Tbsp. soy sauce
- 2 tsp. Yuzu kosho
- 1 lb. fish (white, firm fleshed, e.g., sea bass, cod, cut into single serving sizes)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1230mg51% |
| Potassium540mg15% |
| Protein29g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C |
| Calcium6% |
| Iron2% |
* 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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