We made a rich broth with lilies, added a savory taste with perilla seed powder, and reduced the salt content to lower the sodium content. Additionally, taro, which is effective in excreting sodium, was added.
Calories
312kcal
Carbs
2.93g
Protein
3.48g
Fat
2.96g
Sodium
409.2mg
Ingredients
Ingredients Taro(40g), Shiitake Mushroom(20g), Red Chili(1g), Cheongyang Chili(2g) Clam(150g), Perilla Seed Powder(40g), Soft Tofu(150g)
Finding these ingredients in the US
- Cheongyang ChiliCheongyang chilies are at Korean markets. Serrano matches the heat; jalapeño is a milder stand-in.
- Shiitake MushroomFresh shiitake are in most supermarket produce sections; rehydrated dried ones give even deeper flavor.
Nutrition Facts
Per 100g of main ingredientsShiitake 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
Cheongyang Chili
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.7g) — 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.
🔍Cut the taro into 2x2cm pieces.
🔍Julienne the shiitake mushroom and diagonally cut the chili.
🔍Add water (500ml) to the pot, and once boiling, add hard clam and boil to make broth.
🔍Once the clam shells open, add taro, perilla powder, and shiitake mushroom and boil.
🔍Once the broth thickens somewhat, add soft tofu and boil.
🔍Top with red chili and cheongyang chili to finish.