Seafood Soft Tofu Stew

Name: Seafood Soft Tofu Stew
Total time: 30 min
Yield: 273.5 g
Ingredients: Dried Anchovy (small, for broth) 5 g; Dried Boiled Sakura Shrimp 3 g; Fresh Garlic 15 cloves; Green Onion 5 g; Hoisin Soy Sauce 6 ml; Sakura Usukuchi Soy Sauce 12 ml; Chili Powder 3 spoon; Napa Cabbage 14.5 g; Radish (Korean, raw) 20 g; Soft Tofu 100 g; Cut Dried Seaweed 10 g; Cod Fillet 80 g

Cook 30 min Difficulty NORMAL 200 kcal

#Seafood Soft Tofu Stew #Soft Tofu Stew #Spicy Stew #Seafood Dish #Korean Stew #Soft Tofu Dish #Homemade #Side Dish #Soup Dish #Easy Recipe

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Ingredients

Main ingredients

Dried Anchovy (small, for broth) 5 g
Dried Boiled Sakura Shrimp 3 g
Fresh Garlic 5 cloves
Green Onion 5 g
Hoisin Soy Sauce 6 ml
Sakura Usukuchi Soy Sauce 12 ml
Chili Powder 1 spoon
Napa Cabbage 14.5 g
Radish (Korean, raw) 20 g
Soft Tofu 100 g
Cut Dried Seaweed 10 g
Cod Fillet 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 15.54 g 31%

Protein 27.11 g 54%

Fat 3.36 g 15%

Serving size 273.5g

Cooking steps

1

Clean and prepare all seafood and vegetables thoroughly.
2

Heat cooking oil in a pot and stir-fry minced garlic and onion.
3

Add chili powder and stir-fry to make the seasoning paste.
4

Add seafood such as squid and shrimp and stir-fry together.
5

Pour in water (or stock) and bring to a boil.
6

Scoop in the soft tofu by spoonfuls and bring to a simmer.
7

Season with salt, soup soy sauce, and other seasonings.
8

Beat an egg and add it to the stew, simmering for about 1 more minute.
9

Top with green onions to finish.

Seafood Soft Tofu Stew

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