Tofu and Mushroom Stew recipe - ingredients, nutrition and when to eat it
A mild stew of tofu, mushrooms, and zucchini gently simmered in soybean paste broth.
A mild stew of tofu, mushrooms, and zucchini gently simmered in soybean paste broth. Soft tofu and chewy mushrooms come together beautifully for a warm weeknight dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 705g serving): 202.7 kcal · protein 19.3g · carbohydrate 17.2g · fat 8.5g · sodium 1352.4mg
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: Add the tofu at the end, and instead of stirring vigorously, gently shake the pot so it doesn’t break apart.
Tips: Mixing two or more kinds of mushrooms gives the stew a richer variety of textures.
Tips: Soybean paste varies in saltiness by brand, so taste the broth at the end and adjust with soy sauce.
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Ingredients (1 serving)
- Tofu — 150 g
- Mushrooms — 1 handful
- Korean zucchini — 0.3 pc
- Onion — 0.2 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Doenjang (fermented soybean paste) — 1 Tbsp
- Korean chili flakes — 0.5 tsp
- Soy sauce — 1 tsp
- Water — 350 ml