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Maesaengi and Soft Tofu Soup (Maesaengi Sundubu-tang)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Maesaengi and Soft Tofu Soup (Maesaengi Sundubu-tang)

매생이순두부탕

Soup & stew · Boiled

Soups & stewsCourse
10kcal · per serving
1/5Spice
No pork
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Recipe

Maesaengi and Soft Tofu Soup (Maesaengi Sundubu-tang)

🌶 Spicy 1/5No porkNo meat or alcoholContains: gluten, soy, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • ●Main ingredients: green chili pepper●주재료 : 풋고추(1/3 pc)
    5 g
  • soft tofu (sundubu)순두부(1/3 block)
    80 g
  • maesaengi (fine green seaweed)매생이
    120 g
  • mussels홍합
    120 g
  • ●Broth: dried kelp (dasima)●육수 : 다시마(10cm)
    20 g
  • dried anchovies멸치(10 pcs)
    ↔ No dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
    🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
    60 g
  • barley doenjang (boribased soybean paste)보리된장(1 tbsp)
    15 g

Nutrition per serving

10kcal
1.1gCarbs
1.1gProtein
0.2gFat
131.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Wash the maesaengi and strain it in a sieve.
  2. Make a broth by adding the dried kelp, anchovies and barley doenjang to 250g of water.
  3. When the broth boils, add the maesaengi, mussels and soft tofu and boil, then finish with the chili pepper as garnish.
💡 TipMaesaengi and mussels, which are rich in natural flavor and aroma, are used so the soup needs no salt and gets its own aroma and savory depth. The iron in maesaengi helps prevent anemia, and being rich in vitamins and minerals, it is good for skin beauty and dieting.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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