Seafood and Tofu Hot Pot recipe - ingredients, nutrition and when to eat it
This warming hot pot simmers seafood, tofu, and vegetables together in one pot. The broth is clean and pleasantly spicy, while the chewy seafood pairs…
This warming hot pot simmers seafood, tofu, and vegetables together in one pot. The broth is clean and pleasantly spicy, while the chewy seafood pairs beautifully with the soft tofu. It's just right for a chilly winter evening or a hearty lunch.
Chinese · 35 minutes to cook
Tips: Squid can become tough if simmered too long, so add it at the end and cook it briefly.
Tips: Once the clams open, taste the broth and add salt little by little.
Tips: Cut the tofu into large pieces so it breaks apart less as it simmers.
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Ingredients (1 serving)
- Littleneck clams — 80 g
- Shrimp — 60 g
- Squid — 70 g
- Tofu — 150 g
- Napa cabbage — 50 g
- King oyster mushrooms — 50 g
- Onion — 30 g
- Korean zucchini — 40 g
- Green onion — 15 g
- Garlic — 8 g
- Kelp — 5 g
- Dried anchovies — 8 g
- Water — 350 ml
- Soy sauce — 0.7 Tbsp
- Korean red pepper flakes — 1 tsp
- Salt — 0.3 tsp