Mushroom and Tofu Soybean Paste Stew recipe - ingredients, nutrition and when to eat it
This thick soybean paste stew simmers shiitake and oyster mushrooms with tofu in doenjang.
This thick soybean paste stew simmers shiitake and oyster mushrooms with tofu in doenjang. Its savory, gently salty flavor and chewy mushrooms go well with rice or lettuce wraps.
Vegetables · 20 minutes to cook
Nutrition (per 367.5g serving): 170.4 kcal · protein 12.6g · carbohydrate 13.5g · fat 9.5g · sodium 941.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Doenjang varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
Tips: After adding the tofu, avoid stirring vigorously. Gently shake the pot to help it keep its shape.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Shiitake mushrooms — 2 pc
- Oyster mushrooms — 1 handful
- Tofu — 0.3 block
- Doenjang (Korean soybean paste) — 1 Tbsp
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Water — 120 ml