korean

Seafood Tofu Pouch Soup

This simmered dish pairs firm tofu with shrimp, peeled and chopped, napa cabbage, sliced and green onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High protein Low carb Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

72 g Protein

25 g Carbohydrates

33 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

297g firm tofu 226 kcal
178g shrimp, peeled and chopped 176 kcal
178g napa cabbage, sliced 45 kcal
30g green onion, sliced 12 kcal
9g garlic, minced 13 kcal
19g soy sauce 13 kcal
17g toasted sesame oil 150 kcal
6g dried kelp (dashima) 16 kcal
534g water 0 kcal

Cooking instructions

dried kelp (dashima)water
Soak the dried kelp in water for 10 minutes, then remove the kelp (keep the water as quick stock).
firm tofu
Cut the tofu into thick squares. Carefully make a slit in the side of each piece to form a pocket.
firm tofushrimpgarlicsoy sauce
Mix shrimp with minced garlic and soy sauce. Stuff a small amount into each tofu pocket.
firm tofudried kelp (dashima)
Bring the kelp stock to a gentle simmer in a small pot. Add the stuffed tofu.
shrimp
Simmer 6 to 8 minutes until the shrimp is cooked through.
napa cabbagegreen onion
Add napa cabbage and sliced green onion. Simmer 2 minutes until the cabbage softens.
toasted sesame oil
Drizzle toasted sesame oil and serve hot with plenty of broth.