Soup & Stew

Chilled Silken Tofu & Radish Sprout Soup

Name: Chilled Silken Tofu & Radish Sprout Soup
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 75 g Silken tofu; 10 g Radish sprouts; 5 g Green onion; 3 g Green chili pepper; 3 g Red chili pepper; 2 g Crown daisy (ssukgat); 1 g Sesame seeds; a pinch Salt; 90 g Kelp stock; 4 g Soy sauce; 2 g Mirin (matsul); 2 g Vinegar; 3 g Sugar

연두부 무순 냉국

Scoops of silken tofu topped with radish sprouts, slivered green onion and chilies, served in an icy kelp broth seasoned with soy sauce, mirin, vinegar and sugar, finished with crown daisy and sesame. Scooping the tofu with an ice cream scoop looks lovely.

📝 Step-by-Step Instructions

Pick through the radish sprouts, swish in water and drain.

Chilled Silken Tofu & Radish Sprout Soup — step 1

Divide the silken tofu into suitable portions.

Chilled Silken Tofu & Radish Sprout Soup — step 2

Mix the kelp stock with the broth ingredients and chill in the fridge.

Chilled Silken Tofu & Radish Sprout Soup — step 3

Finely julienne the chilies and green onion into 2 cm strips.

Chilled Silken Tofu & Radish Sprout Soup — step 4

Place the tofu in a bowl and neatly top with the radish sprouts, green onion and chilies.

Chilled Silken Tofu & Radish Sprout Soup — step 5

Pour in the cold broth, top with crown daisy and sprinkle with sesame seeds.

Chilled Silken Tofu & Radish Sprout Soup — step 6

📊 Nutrition Facts (per serving)

71Calories (kcal)

6.3 gCarbs

6 gProtein

3 gFat

223 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.