Seasoning with a sauce made from tomatoes, which contain a lot of potassium, helps excrete sodium.
Calories
440kcal
Carbs
5.57g
Protein
2.96g
Fat
1.15g
Sodium
197.4mg
Ingredients
Main
Others
Ingredients Green Chili(2g), Red Chili(1g), Radish(80g), Carrot(30g), Onion(50g) Yellow Bell Pepper(30g), Tofu(100g) Broth, Bean Sprouts(80g), Kelp(7g), Scallop(70g), Water(300g) Tomato Sauce, Tomato(200g), Red Bell Pepper(30g), Chili Powder(20g) Balsamic Vinegar(13g) Seasoning Chopped Garlic(15g)
Finding these ingredients in the US
- Chili PowderLook for 'gochugaru' (Korean chili flakes) at Korean or Asian markets. Crushed red pepper is sharper and hotter — use about half if substituting.
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- RadishKorean radish (mu) is at Korean markets; daikon from any Asian grocery is the closest everyday swap.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsGreen Chili
- Rich in vitamin C (44mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.4g) — can support digestion and help you feel full
Radish
- Rich in vitamin C (12mg) — acts as an antioxidant and helps you absorb iron
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Scallop
- Rich in protein (17g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (1.9mg) — supports energy metabolism and skin health
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 chili diagonally, and slice the radish, carrot, onion, yellow bell pepper, and tofu flat.
🔍Blend the tomato sauce ingredients to make tomato sauce.
🔍Stir-fry the flat-sliced ingredients excluding the tofu in an oiled pan (5g), then add the blended tomato sauce and stir-fry to make tomato vegetable sauce.
🔍Add the broth ingredients to the pot, and once boiling, remove the kelp and add chopped garlic; once boiling again, remove the bean sprouts and scallop and set aside.
🔍Add tomato vegetable sauce to the broth and boil, and finally add tofu and boil for about 2 minutes.
🔍Place in a bowl and top with the reserved bean sprouts, scallop, and chili to finish.