Dried Pollack and Silken Tofu Stew with Soybean Sprouts recipe - ingredients, nutrition and when to eat it
This hearty, spicy stew combines the savory flavor of dried pollack with soybean sprouts and silken tofu.
This hearty, spicy stew combines the savory flavor of dried pollack with soybean sprouts and silken tofu. Soft tofu and crunchy sprouts make a satisfying meal with rice, especially on chilly days or whenever you’re craving a spicy broth.
Soups & stews · 25 minutes to cook
Tips: Opening and closing the lid while the soybean sprouts cook can bring out a fishy smell, so keep it either on or off throughout cooking.
Tips: Briefly stir-fry the dried pollack strips with the gochugaru to bring out their savory aroma in the broth.
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Ingredients (1 serving)
- Dried pollack strips — 20 g
- Soybean sprouts — 70 g
- Silken tofu — 150 g
- Water — 300 ml
- Gochugaru — 1 tsp
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc
- Sesame oil — 0.5 tsp
- Salt — 0.5 tsp