Soft Tofu and Vegetable Stew Recipe | Yummly

Soft Tofu and Vegetable Stew

COOKING CHANNEL
20Ingredients
80Minutes
230Calories
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Ingredients

US|METRIC
  • 4 dried shiitake mushrooms
  • 1 piece seaweed (kombu, dried kelp, about 5 by 2 inches, 13 by 5 centimeters)
  • 1 spring onion (or scallion, roughly chopped)
  • 1/2 onion (roughly chopped)
  • 1 tablespoon vegetable oil
  • 2 tablespoons Korean chile flakes (gochugaru, or to taste)
  • 1/2 onion (chopped)
  • 1 teaspoon ginger (grated)
  • 2 cloves garlic (grated)
  • 2 cups mixed mushrooms (button, enoki, oyster, shiitake, stems trimmed, sliced lengthwise into 1/3-inch-thick, 1-centimeter-thick pieces)
  • 2 cups baby spinach leaves
  • 1 cup cabbage (sliced napa or Korean)
  • 1 courgette (small, zucchini, cut into quarter moons about 1/3 inch, 1 centimeter thick)
  • 1 teaspoon kosher salt (or sea salt)
  • 18 ounces silken tofu (soft, broken up into large chunks)
  • 2 large eggs
  • 1 tablespoon toasted sesame oil
  • 5 chives (cut into thirds crosswise)
  • 1 red chile (sliced thinly on the bias)
  • 1 spring onion (or scallion, sliced thinly on the bias)
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    NutritionView More

    230Calories
    Sodium28% DV660mg
    Fat25% DV16g
    Protein31% DV16g
    Carbs4% DV11g
    Fiber8% DV2g
    Calories230Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat2.5g13%
    Trans Fat0g
    Cholesterol105mg35%
    Sodium660mg28%
    Potassium600mg17%
    Protein16g31%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A10%
    Vitamin C40%
    Calcium50%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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