Instead of boiling soft tofu stew with red pepper paste seasoning, low-sodium soybean paste was added to reduce the sodium content.
Calories
163kcal
Carbs
4.63g
Protein
4.87g
Fat
1.39g
Sodium
677.9mg
Ingredients
Others
Ingredients Clam(5g), Webfoot Octopus(60g), Dried Seaweed(1g), Dried Shiitake Mushroom(10g) Soft Tofu(80g), Green Onion(5g) Broth, Anchovy(2g) Seasoning Doenjang (Soybean Paste)(7g), Bean Powder(10g)
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.
- Green OnionKorean large green onion, at Korean markets. Elsewhere use the white parts of several scallions, or a mild leek.
Nutrition Facts
Per 100g of main ingredientsClam
- Rich in iron (13mg) — helps your blood carry oxygen
- Rich in protein (13g) — used to build and maintain muscle and body tissue
Webfoot Octopus
- Rich in protein (11g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (1.6mg) — supports energy metabolism and skin health
Green Onion
- Contains iron (0.82mg) — helps your blood carry oxygen
- Contains dietary fiber (1.6g) — 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 anchovy to water (250g) to make broth.
🔍Purge the grit from the clam and clean the webfoot octopus.
🔍Soak the dried seaweed and dried shiitake mushroom in water.
🔍Dissolve soybean paste in the broth and boil with clam and webfoot octopus.
🔍Once the seafood is somewhat cooked, add seaweed and shiitake mushroom and boil.
🔍Once boiling, add the soft tofu and bean flour and boil further, then top with thinly sliced green onion to finish.