Tofu Pouches in Broth recipe - ingredients, nutrition and when to eat it
Glass noodles and vegetables are stuffed into fried tofu pouches and simmered in a warm broth.
Glass noodles and vegetables are stuffed into fried tofu pouches and simmered in a warm broth. The broth is mild and the tofu pouches are pleasantly chewy, making this a nice light lunch or dinner.
Street food · 35 minutes to cook
Nutrition (per 705g serving): 409.2 kcal · protein 22g · carbohydrate 37.2g · fat 20.8g · sodium 1329.2mg
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 overfill the tofu pouches, the glass noodles can expand and burst them as they cook.
Tips: After adding them to the broth, don’t stir vigorously; gently shake the pot instead.
Tips: The tofu pouches are already somewhat seasoned, so adjust the broth seasoning at the end.
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Ingredients (1 serving)
- Fried tofu pouches — 3 pc
- Glass noodles — 30 g
- Carrot — 25 g
- Onion — 30 g
- Garlic chives — 15 g
- Kelp — 1 sheet
- Dried anchovies — 5 pc
- Garlic — 1 clove
- Green onion — 10 g
- Soy sauce — 1 Tbsp
- Sesame oil — 0.5 tsp
- Water — 500 ml