Stuffed Tofu Pouch Hot Pot recipe - ingredients, nutrition and when to eat it
This warm hot pot is made by simmering tofu pouches, fish cakes, and napa cabbage in a clear broth.
This warm hot pot is made by simmering tofu pouches, fish cakes, and napa cabbage in a clear broth. The nutty flavor of the tofu pouches pairs with the fresh sweetness of the cabbage, making it a lovely dinner on a cold day.
Soups & stews · 30 minutes to cook
Nutrition (per 790g serving): 422.9 kcal · protein 27.2g · carbohydrate 30.9g · fat 23.2g · sodium 1031mg
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: Tofu pouches can burst if boiled vigorously for too long, so add them near the end and simmer gently.
Tips: The fish cakes and tofu pouches will season the broth as they cook, so add soy sauce a little at a time.
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Ingredients (1 serving)
- Stuffed tofu pouch — 2 pc
- Fish cake — 70 g
- Napa cabbage — 2 sheet
- Kombu — 5 g
- Anchovies — 5 g
- Korean radish — 50 g
- Green onion — 0.3 pc
- Soy sauce — 1 tsp
- Water — 500 ml