Fish Cake and Fried Tofu Pouch Hot Pot recipe - ingredients, nutrition and when to eat it
Fried tofu pouches, fish cakes, and radish simmer in a clear broth. The broth is gently sweet and light, and the chewy fish cakes pair well with the soft tofu…
Fried tofu pouches, fish cakes, and radish simmer in a clear broth. The broth is gently sweet and light, and the chewy fish cakes pair well with the soft tofu pouches. It’s perfect for a chilly evening when you’re craving something warm.
Soups & stews · 30 minutes to cook
Nutrition (per 763g serving): 414 kcal · protein 21.8g · carbohydrate 49.1g · fat 15.9g · sodium 1195.9mg
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: If you’re filling the tofu pouches yourself, add a little blanched glass noodles to make the filling more substantial.
Tips: Fish cakes vary in saltiness, so taste the broth before adding more soy sauce.
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Ingredients (1 serving)
- Fried tofu — 2 pc
- Fish cake — 100 g
- Daikon radish — 80 g
- Green onion — 0.5 pc
- Kelp — 5 g
- Bonito flakes — 3 g
- Soy sauce — 1 tsp
- Mirin — 1 Tbsp
- Water — 500 ml