One-Pot Dishes

Kabocha & Tofu Potage

Name: Kabocha & Tofu Potage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 40 g Kabocha squash; 40 g Small tofu; 40 g Soy milk; 150 g Kelp broth; 0.5 g Salt; 0.1 g Ground black pepper; as needed Water (for boiling)

단호박 두부 포타주

A velvety soup of boiled kabocha blended with tofu and soy milk, simmered gently with kelp broth and seasoned lightly with salt and pepper. Serve 100–150 g per portion and keep the salt to about 0.5%.

10mPrep

20mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

How to Make Korean Anchovy-Kelp BrothThe 20-minute stock behind most Korean soups, stews and noodle dishes

📝 Step-by-Step Instructions

Scrape out the kabocha seeds with a spoon.

Peel the skin in places, cut into small chunks and boil in water.

Blend the cooled kabocha with the tofu.

When smooth, add the soy milk and blend once more.

Pour into a saucepan and simmer gently over low heat, adding the kelp broth gradually and stirring.

Season with salt and pepper.

📊 Nutrition Facts (per serving)

92.6Calories (kcal)

12.1 gCarbs

6.6 gProtein

3.8 gFat

379 mgSodium

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

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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.