By cooking.nytimes.com
White Soondubu Jjigae (Mild Tofu Stew)
Instructions
Cook:40min
Updated at: Wed, 07 Oct 2026 08:27:00 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
5
Low
Nutrition per serving
Calories212.6 kcal (11%)
Total Fat14.5 g (21%)
Carbs10.4 g (4%)
Sugars4 g (4%)
Protein14.5 g (29%)
Sodium374.9 mg (19%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 squaredried kelp
6-inch, also labeled as dashima or kombu
8 ouncesKorean radish
or daikon, peeled and sliced 1/4-inch thick, then cut into 1-inch pieces
3dried shiitake mushrooms
2 tablespoonsneutral oil
such as safflower or canola
4scallions
thinly sliced
salt
black pepper
1 tablespoonminced garlic
2 teaspoonstoasted sesame seeds
1 teaspoonminced ginger
1zucchini
large, halved lengthwise and sliced into 1/4-inch-thick half-moons
1 tablespoonlow-sodium soy sauce
1.5 poundssilken tofu
broken into large pieces with a spoon
¼ teaspoontoasted sesame oil
rice
steamed, for serving
Instructions
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Notes
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