Sundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu. Traditionally, sundubu is served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven. Ladle the finished soup into the hot bowl or pot and serve from the stovetop, or carefully carry it to the table and place on a trivet.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 113 | ||
Calories from Fat: 33 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 42.8mg | 13 % | |
Sodium 361.5mg | 12 % | |
Potassium 383mg | 10 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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