Fish Cake and Silken Tofu Stew recipe - ingredients, nutrition and when to eat it
This stew combines springy fish cakes and soft silken tofu in a chili broth, served with rice.
This stew combines springy fish cakes and soft silken tofu in a chili broth, served with rice. The spicy, warming broth pairs well with the tofu for a cozy dinner on a chilly evening.
Street food · 20 minutes to cook
Tips: Toast the chili flakes briefly over low heat so they don’t burn easily.
Tips: Fish cakes vary in saltiness, so start with a little soy sauce and taste before adding more at the end.
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)
- Silken tofu — 150 g
- Fish cakes — 60 g
- Korean chili flakes — 1 tsp
- Anchovy stock — 300 ml
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Egg — 1 pc
- Water — 100 ml