•Tomatoes, which are high in potassium, help excrete sodium. •We seasoned it with anchovy broth to reduce the use of sodium and bring out a rich flavor.
Calories
36kcal
Carbs
4.9g
Protein
1.6g
Fat
1.2g
Sodium
155.8mg
Ingredients
Others
[ 2servings ] Garlic(4clove(s)), Tomato(2pcs), Onion(1pcs), Bay Leaf(2sheet(s)), Anchovy (for Broth)(½cup), Kelp(5×5cm, 2sheet(s))
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
Nutrition Facts
Per 100g of main ingredientsTomato
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
Onion
- 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 the broth ingredients and garlic (2 cloves) to water (8 cups), and once boiling, remove the kelp and boil over low heat for 30 more minutes to make broth.
Remove the stem from the tomato, score a cross, blanch in boiling water for 30 seconds, and soak in cold water.
Peel the blanched tomato, remove the seeds, and cut into 1x1cm pieces.
Julienne the onion 3mm thick and julienne the garlic (2 cloves) 1mm thick.
Add julienned onion and water (1Ts) to a dry pot heated over medium heat and stir-fry until deep brown.
Add tomato and stir-fry for 5 minutes while mashing, add broth (6 cups), bay leaf, and julienned garlic, and boil for 10 minutes to finish.