Boil the anchovies in cold water to make the soup and skim off the foam that forms during boiling. - Oyster mushrooms tear easily when you tear them from the cap side toward the stem side.
Calories
53kcal
Carbs
6.8g
Protein
5.2g
Fat
0.8g
Sodium
404mg
Ingredients
Others
Potato 30g, Oyster Mushroom 15g, Tofu 8g, Green Onion 5g, Water 300g, Broth Anchovy 5g, Red Chili 3g, Dried Kelp 3g, Chopped Garlic 3g, Salt 0.5g
Finding these ingredients in the US
- Oyster MushroomOyster mushrooms are at Asian groceries, farmers markets, and many supermarkets.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsPotato
- Rich in vitamin C (31mg) — acts as an antioxidant and helps you absorb iron
- Rich in potassium (590mg) — helps balance sodium and supports muscle function
Oyster Mushroom
- Rich in vitamin B3 (niacin) (5.1mg) — supports energy metabolism and skin health
- Rich in dietary fiber (2.9g) — can support digestion and help you feel full
Green Onion
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
- Rich in iron (1mg) — helps your blood carry oxygen
Red Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
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 broth anchovy and dried kelp to 1½ cups water to make anchovy-kelp broth.
🔍Julienne the kelp used for the broth.
🔍Blanch the oyster mushroom in boiling water and tear.
🔍Julienne the potato and tofu into 3-4cm strips, and cut the red chili and green onion diagonally.
🔍Add potato to 1 cup of anchovy-kelp broth and boil, add oyster mushroom and boil once, then add tofu, green onion, chopped garlic, and red chili and season with salt.
🔍Top with julienned kelp as garnish.