Soup & Stew

Stuffed Fried Tofu Pouch Soup (Yubu Jumeoni)

Name: Stuffed Fried Tofu Pouch Soup (Yubu Jumeoni)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 50 g Fried tofu pockets (yubu); 30 g Tofu; 50 g Shrimp; 30 g Napa cabbage; 30 g Dried shiitake mushrooms; 30 g Onion; 30 g Carrot; 10 g Garlic; 0.5 g Low-sodium salt; a pinch Ground black pepper; 20 g Water dropwort (minari); 200 g Broth; 20 g Low-sodium soy sauce

유부완자탕

Fried tofu pockets stuffed with shrimp, tofu, cabbage, shiitake and vegetables, tied with water dropwort and simmered in broth. The pouches spark kids' curiosity, and shrimp add savoriness in place of salt.

📝 Step-by-Step Instructions

Cut a quarter off each fried tofu pocket to open it.

Stuffed Fried Tofu Pouch Soup (Yubu Jumeoni) — step 1

Blanch the pockets in boiling water for about 20 seconds and squeeze dry.

Stuffed Fried Tofu Pouch Soup (Yubu Jumeoni) — step 2

Peel and devein the shrimp and mash finely.

Stuffed Fried Tofu Pouch Soup (Yubu Jumeoni) — step 3

Blanch the cabbage and water dropwort, and soak the shiitake in hot water.

Stuffed Fried Tofu Pouch Soup (Yubu Jumeoni) — step 4

Coarsely chop the blanched cabbage and shiitake, along with the onion and carrot.

Stuffed Fried Tofu Pouch Soup (Yubu Jumeoni) — step 5

Squeeze the tofu dry and mix it with the shrimp, vegetables, garlic, salt and pepper. Stuff the pockets, tie with water dropwort, simmer in the boiling broth and season with soy sauce.

Stuffed Fried Tofu Pouch Soup (Yubu Jumeoni) — step 6

📊 Nutrition Facts (per serving)

297.5Calories (kcal)

10.1 gCarbs

24.8 gProtein

17.6 gFat

325.3 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.