Servings: 4 servings
Calories: 147kcal
Ingredients
- 3 cups anchovy-kelp broth
- 3 tablespoons doenjang (Korean soybean paste)
- 1 teaspoon gochugaru (optional)
- 4 ounces daikon cut into small cubes
- 1/2 small onion chopped
- 1 small zucchini cut into half-moons
- 4 ounces mushrooms sliced
- 3 cloves garlic minced
- 8 ounces firm tofu cubed
- 1 green chili sliced
- 2 scallions sliced
Instructions
- Bring the broth to a boil in a medium pot. Put the doenjang in a small sieve, lower it into the broth and press it through with a spoon so no lumps remain.
- Add the daikon and onion and simmer for 8 minutes, until the daikon starts to soften.
- Add the zucchini, mushrooms, garlic and gochugaru and simmer 5 minutes more.
- Add the tofu and chili and simmer for 3 minutes until heated through.
- Scatter with scallions and serve hot.
Notes
Doenjang varies a lot in saltiness from brand to brand, so start with 2 tablespoons and add more to taste. Pressing it through a sieve keeps the broth smooth.
Chef's Tip: Add a handful of clams or a few slices of beef brisket with the daikon for an even richer stew.
Keto Swap: Potato is a classic addition, but daikon gives the same tender bite with a fraction of the carbs. Check the doenjang label; most contain little or no added sugar.
Success Tip: This stew freezes well. Make a double batch and freeze in single portions for quick lunches.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 147kcal | Protein: 15g | Fat: 6g | Fiber: 3.7g
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