2 Serves
106 Mins
Prepare the broth base by simmering water with kelp and dried anchovies in a large pot for 30 minutes, then strain.
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FrenchVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
215 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
131 mg / 4,700 mgSodium
1250 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
In a heavy-bottomed pot, heat the cooking oil and sauté the chopped onion and garlic until fragrant.
Stir in the chili flakes and other aromatics, then pour in the prepared broth and bring to a gentle boil.
Gently add the soft tofu to the stew, breaking it into large chunks, and simmer for 15 minutes to allow the flavors to meld.
Season the stew with salt and pepper to taste, and serve immediately while piping hot.
71
g23
g21
g
American
Korean