Sea Urchin and Tofu Soup recipe - ingredients, nutrition and when to eat it
This clear Jeju-style soup is made with sea urchin roe, tofu, and green onion. The sea urchin's briny aroma pairs with soft tofu for a light, refreshing bowl.
This clear Jeju-style soup is made with sea urchin roe, tofu, and green onion. The sea urchin's briny aroma pairs with soft tofu for a light, refreshing bowl. Serve it warm with rice for lunch or dinner.
Soups & stews · 15 minutes to cook
Nutrition (per 627.7g serving): 193.2 kcal · protein 18g · carbohydrate 7.6g · fat 10.2g · sodium 425.7mg
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 sea urchin roe at the very end and cook it briefly to preserve its shape and briny aroma.
Tips: If the soup boils vigorously, the roe may break apart, so reduce the heat to low after adding it.
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Ingredients (1 serving)
- Sea Urchin Roe — 60 g
- Tofu — 0.5 block
- Green Onion — 0.3 stalk
- Water — 400 ml
- Salt — 0.3 tsp
- Minced Garlic — 0.3 tsp