The fried tofu pocket can stimulate children's curiosity, and the addition of shrimp adds richness to replace the salty taste.
Calories
297kcal
Carbs
10.1g
Protein
24.8g
Fat
17.6g
Sodium
325.3mg
Ingredients
Main
Others
Fried Tofu Pouch(50g), Tofu(30g), Shrimp(50g), Napa Cabbage(30g), Shiitake Mushroom(30g) Onion(30g), Carrot(30g), Garlic(10g), Low-sodium Salt(0.5g) Pepper Powder(0.05g), Watercress(20g), Broth(200g), Low-sodium Soy Sauce(20g)
Finding these ingredients in the US
- WatercressWater dropwort, at Korean markets in season. Watercress comes closest in flavor and crunch.
- Shiitake MushroomFresh shiitake are in most supermarket produce sections; rehydrated dried ones give even deeper flavor.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsShrimp
- Rich in protein (20g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.7mg) — supports energy metabolism and skin health
Napa Cabbage
- Rich in vitamin C (15mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (52mg) — a key building block of bones and teeth
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
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
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
Watercress
- Rich in vitamin A (140μg) — supports normal vision and skin health
- Rich in potassium (380mg) — helps balance sodium and supports muscle function
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 off about ¼ of the fried tofu pouch.
🔍Blanch the sliced fried tofu pouch in boiling water for about 20 seconds and squeeze out the moisture.
🔍Devein and peel the shrimp and finely mash.
🔍Blanch the napa cabbage and watercress in boiling water, and soak the shiitake mushroom in hot water.
🔍Coarsely chop the blanched napa cabbage and shiitake mushroom, and also coarsely chop the onion and carrot.
🔍Squeeze the moisture from the tofu, then mix evenly with shrimp (③), chopped vegetables (⑤), garlic, salt, and pepper. Fill the fried tofu pouch (②) and tie with watercress, then add the tofu pouch to the boiling broth and season with soy sauce to finish.