You can reduce sodium by mixing tofu with soybean paste.
Calories
124kcal
Carbs
3.2g
Protein
14.3g
Fat
6.1g
Sodium
790.3mg
Ingredients
Main
Others
Shredded Dried Pollock(100g), Konjac(100g), Dried Seaweed(20g), Perilla Seed Powder(20g), Tofu(50g), Doenjang (Soybean Paste)(10g), Fish Sauce(10g), Shiitake Mushroom(1pcs), Garlic(10g), Sesame Oil(5g)
Finding these ingredients in the US
- Doenjang (Soybean Paste)Korean soybean paste, at Korean markets or online. Miso is milder and sweeter — workable in a pinch, but use a little more.
- Shiitake MushroomFresh shiitake are in most supermarket produce sections; rehydrated dried ones give even deeper flavor.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsKonjac
- Rich in dietary fiber (2.4g) — can support digestion and help you feel full
Shiitake Mushroom
- Rich in vitamin B3 (niacin) (3.1mg) — supports energy metabolism and skin health
- Rich in dietary fiber (4.9g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add tofu to the soybean paste and mix evenly.
🔍Blend the shiitake mushroom and garlic together.
🔍Soak the seaweed thoroughly.
🔍Add shredded dried pollock, ground shiitake mushroom, and garlic to the pot and simmer gently to make broth.
🔍Slice the konjac flat and blanch in boiling water.
🔍Drain the dried pollock from the broth, blend with tofu soybean paste, pour back into the broth, add seaweed, konjac, and perilla powder, boil for about 20 minutes, and season with fish sauce.