Dried Kombu: High in antioxidants and dietary fibre, which can aid in digestion and help to reduce the risk of cancers including colon cancer.
Onions, Carrots, Ginger, Garlic, and Baby Bok Choy: These vegetables are packed with vitamins, minerals, and antioxidants that can help to boost the immune system, which is often compromised in the patients (e.g., allicin in ginger and garlic, quercetin in onion). They also contain dietary fibre, which aids in dealing with digestive issues especially constipation.
Tofu: Tofu is a high-protein food that is easy to digest, particularly beneficial for patients with difficulty chewing meats whilst have to meet their daily protein intake requirements.
Rice Bran Oil: High in antioxidants and Vitamin E, can reduce oxidative stress in the body. Its high smoke point makes it stable for cooking at higher temperatures.
Japanese Miso Paste: Miso is fermented soybean paste that is high in protein, vitamins, and minerals. Fermented foods like miso are also a source of probiotics, which can support gut health and the immune system. It should not be overly consumed due to its high sodium content.
Form of the dish:
Soup Form: Soup form makes it easier to swallow, especially for people who may be experiencing dysphagia due to cancer treatments such as chemotherapy or radiation. It's also hydrating, which can be important as dehydration can be a concern for some cancer patients.
Cooking Method: The vegetables in this recipe are sautéed until tender after being cut/chopped into small/fine pieces, which make them easier to digest. The miso paste is added after the soup is cooked and cooled slightly, preserving the beneficial probiotics that can be destroyed by high heat.
Seasonings:
1. Finely chop onion and carrot. Cut the firm tofu into inch-sized cubes. Cut Bok Choy into small, thin slices.
2. Boil dried kombu with 0.5 L water, then turn off the heat.
3. Heat 3 tbsp rice bran oil in a pan over medium heat. Sauté the chopped onion, carrots, ginger, and garlic until onions appear translucent and carrots are tender.
4. Add the tendered vegetables, cubed tofu and chopped slices of baby Bok Choy into Dashi (i.e., the boiled kombu water). Bring to boil for 4 minutes. Turn off heat, add scallions, and let it cool for 2 minutes.
5*. Add in 0.5 tbsp Japanese miso paste. Stir until well-dissolved. Season with 2 tbsp sesame seeds and 1/2 tsp white pepper. Serve and enjoy!
*Note: Further slice the soaked kombu into smaller slices if it is too hard for chewing/digestion.
Nutrient Information (per serving):
Serving Size: 564 g
| DV%* | ||
| Energy | 367kcal | / |
| Protein | 21.0g | / |
| Carbohydrate | 22g | 7.88% |
| -Dietary Fibre | 14.9g | 53.2% |
| Total Fat | 26g | 34.7% |
| -Saturated Fat | 4.1g | 20.4% |
| Calcium | 524mg | 40.3% |
| Phosphorus | 408mg | 32.6% |
| Potassium | 596mg | 12.9% |
| Sodium | 317mg | 13.8% |
*DV% based on RDI for average adult on 2000-kcal diet.
Prepared by Ms. Kan Nok Man, Alissa (Year 4 Student in Food and Nutritional Science, HKU)
Reviewed by Dr. Daphne Wu (Food & Nutritional Science, HKU)
