Wandercooks · by Wandercooks★ 4.8 (4)
Yudofu - Japanese Boiled Tofu Recipe
NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 10%
CARBS 9G46% OF CAL
1G FIBER4G SUGAR4G OTHER
FAT 2G23% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Japanese hot pot of silky tofu simmered in a light dashi and soy broth with kombu seaweed. Takes just 5 minutes. Light, healthy, and deeply flavored. Serve as a side or light snack.
sidejapanesesouptofu🥄 saucepandairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 10 g dried kelp / kombu (1 piece, around 10cm / 4 inch square, sub with nori sheet and don't soak)
- 300 g soft tofu (also called silken tofu, sliced into 4 pieces)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1/4 tsp dashi powder (dissolved in 2 tbsp water)
- 1-2 spring onion / green onion (finely sliced)
- 1-2 tbsp bonito flakes / katsuobushi (finely shaved bonito flakes)
At a glance
PER SERVING · TIME 25M
CAL 4%·PRO 10%
CARBS 9G46% OF CAL
1G FIBER4G SUGAR4G OTHER
FAT 2G23% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 8m
- Sodium
- 751mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 187mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 751MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.