Mushroom Soft Tofu Stew
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Mushroom Soft Tofu Stew is a traditional Korean Soup & Stew dish featuring Shiitake Mushroom, Korean Zucchini, Potato, Onion. Difficulty: Hard. Ready in about 40 minutes. Tip: β’doenjang rice sodium content . β’potato sodium .
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π Step-by-Step Instructions
Separate the shiitake mushroom caps from the stems. Finely chop the caps.
Cut the zucchini, potato, and onion into bite-sized pieces. Cut the water dropwort and garlic chives into 3cm lengths. Finely chop the green onion and cheongyang chili.
Add kelp and shiitake mushroom stems to water, boil, then remove the solids to make broth.
Dissolve low-sodium doenjang and glutinous rice flour in the broth, bring to a brief boil, then add potato and minced garlic and continue boiling.
Add zucchini and shiitake mushrooms. Then add silken tofu, onion, perilla seed powder, and low-sodium soup soy sauce and bring to a brief boil.
Generously top with green onion, cheongyang chili, water dropwort, and garlic chives to finish.
