Soup & Stew

Mushroom Soft Tofu Stew

Name: Mushroom Soft Tofu Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 3 g Shiitake mushrooms; 10 g Korean zucchini; 10 g Potato; 3 g Onion; 3 g Water dropwort (minari); 1 g Garlic chives (buchu); 1 g Green onion; 1 g Cheongyang chili pepper; 100 g Soft tofu (sundubu); 3 g Dried kelp (dasima); 3 g Shiitake stems; 250 g Water; 5 g Low-sodium doenjang; 3 g Glutinous rice flour; 1 g Minced garlic; 7 g Perilla seed powder; 1 g Low-sodium soup soy sauce

버섯순두부찌개

A vegetable-packed sundubu-jjigae with shiitake, zucchini, potato and herbs in mushroom-kelp broth. Glutinous rice flour and perilla seed powder add savory richness so less doenjang is needed, and potatoes are high in potassium, which helps flush out sodium.

🇰🇷 A twist on Sundubu Jjigae — see the classic soft tofu stew recipe →

📝 Step-by-Step Instructions

Separate the shiitake caps from the stems and finely chop the caps.

Cut the zucchini, potato and onion into bite-sized pieces, cut the water dropwort and garlic chives into 3 cm lengths, and thinly slice the green onion and chili.

Bring the water, kelp and shiitake stems to a boil, then remove the solids to make the broth.

Dissolve the low-sodium doenjang and glutinous rice flour in the broth and bring to a boil, then add the potato and garlic.

Add the zucchini and shiitake, then the soft tofu, onion, perilla seed powder and soup soy sauce, and bring to a boil.

Top generously with the green onion, chili, water dropwort and garlic chives.

📊 Nutrition Facts (per serving)

85.7Calories (kcal)

6.3 gCarbs

6.4 gProtein

3.9 gFat

243.1 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.