Photo: Korea Ministry of Food and Drug Safety

Kabocha Squash and Tofu Potage

Name: Kabocha Squash and Tofu Potage
Cuisine: South Korea
Ingredients: 40 g kabocha squash (danhobak); 40 g small tofu; 40 g soy milk; 150 g kelp broth; 0.5 g salt; 0.1 g ground black pepper

단호박 두부 포타주

Main dish · Grilled

MainsCourse

93kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Kabocha Squash and Tofu Potage

Not spicyVeganGluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1

kabocha squash (danhobak)단호박
40 g
small tofu두부작은것
40 g
soy milk두유
40 g
kelp broth다시마국물
150 g
salt소금
0.5 g
ground black pepper후춧가루
0.1 g

Nutrition per serving

93kcal

12.1gCarbs

6.6gProtein

3.8gFat

379mgSodium

Steps

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

Scrape out the inside of the kabocha squash cleanly with a spoon.
Peel the skin in places, cut into small pieces, and boil in water.
Put the cooled squash and tofu in a blender and blend.
When the squash pieces get small, stop, add the soy milk, and blend once more.
Put it in a pot and pour in the kelp broth little by little, stirring well, and simmer gently over low heat.
Season with salt and black pepper.

💡 TipServe the potage in portions of only about 100 to 150g, and it is best to lower the salinity to about 0.5%.

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.