Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 247.9
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 737.2 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 9.2 g
- Protein: 13.0 g
View full nutritional breakdown of Korean Soft Tofu Stew calories by ingredient
Korean Soft Tofu Stew
Submitted by: SP_STEPF
Introduction
This was my favorite take-out lunch when I lived in Korea. I ate it almost every single day! This was my favorite take-out lunch when I lived in Korea. I ate it almost every single day!Number of Servings: 2
Ingredients
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4 T Korean red pepper powder (or to taste) (Can be found in Asian section of most supermarkets. chili paste or sauce or your choice can be substituted)
.5 T sesame oil
2 cloves garlic, crushed
1 T soy sauce
1 cup vegetable broth
4 ounces soft tofu
2 green onions, chopped
1 carrot, peeled if not organic, julienned
2 cups fresh or 1 cup frozen spinach
1 cup cooked brown rice
Tips
Directions
half the soup/stew and 1/2 cup rice
Combine the red pepper powder, sesame oil, garlic, and soy sauce together in a small bowl.
In a large pot, combine broth, tofu, and one cup of water. Bring to a boil, then add the seasoning mix, carrots, spinach and green onions.
Serve immediately, with rice to dip in the broth.
Combine the red pepper powder, sesame oil, garlic, and soy sauce together in a small bowl.
In a large pot, combine broth, tofu, and one cup of water. Bring to a boil, then add the seasoning mix, carrots, spinach and green onions.
Serve immediately, with rice to dip in the broth.
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Member Ratings For This Recipe
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Incredible!
1 of 1 people found this review helpfulGreat use for some soft tofu I accidentally bought at our Korean market. I used 2 heaping tablespoons of korean pepper paste from a huge jar I bought a while ago and omitted the egg because of the eggs I ate for breakfast, although that would be really authentic according to the lunchcounter lady. - 8/9/09
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Good
0 of 5 people found this review helpfulTasty but not filling at all. I also don't think this recipe is very authentic. - 3/23/09
Reply from SP_STEPF (3/24/09)
Thanks for your feedback. This recipe is from a Korean friend of mine. I lived in Korea for a year and ate this dish almost every single day. This is a vegetarian version. An "authentic" would have a couple of clams or oysters in the bottom, but I don't include those anymore.
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