japanese

Salmon and Tofu Hot Pot with Napa Cabbage and Ponzu

Name: Salmon and Tofu Hot Pot with Napa Cabbage and Ponzu
Yield: 1 serving
Cuisine: japanese
Ingredients: 181 g salmon fillet; 170 g firm tofu; 234 g napa cabbage; 85 g shiitake mushrooms; 43 g scallions; 384 g dashi stock; 11 g soy sauce; 21 g ponzu sauce

This simmered dish pairs salmon fillet with firm tofu, napa cabbage and ponzu sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly High protein Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

63 g Protein

24 g Carbohydrates

33 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

181g salmon fillet 376 kcal
170g firm tofu 129 kcal
234g napa cabbage 59 kcal
85g shiitake mushrooms 19 kcal
43g scallions 15 kcal
384g dashi stock 23 kcal
11g soy sauce 8 kcal
21g ponzu sauce 19 kcal

Cooking instructions

dashi stocksoy sauce
Bring dashi to a gentle simmer in a small pot. Add soy sauce.
napa cabbageshiitake mushrooms
Add napa cabbage and shiitake; simmer 4 minutes until starting to soften.
salmon filletfirm tofu
Add tofu cubes and salmon. Simmer gently 4-6 minutes until salmon is just cooked through.
scallions
Add scallions in the last minute to keep them bright.
ponzu sauce
Serve in a bowl with ponzu on the side for dipping or drizzling.