JapaneseEasy

Yudofu (Hot-Pot Tofu)

Name: Yudofu (Hot-Pot Tofu)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 300 g silken tofu; 5 cm piece kombu (dried kelp); 4 cups water; 4 pieces, sliced shiitake mushrooms; 2 stalks, sliced green onions; 2 tbsp soy sauce (low-sodium); 1 tsp mirin (optional, use less); 1 tsp, grated ginger

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Servings

Ingredients

0 of 8 ready

300 g silken tofu
5 cm piece kombu (dried kelp)
4 cups water
4 pieces, sliced shiitake mushrooms(optional)
2 stalks, sliced green onions(optional)
2 tbsp soy sauce (low-sodium)(optional)
1 tsp mirin (optional, use less)(optional)
1 tsp, grated ginger

Step-by-Step Instructions

1
Soak kombu in water for 10 minutes, then bring to a gentle simmer over medium heat without boiling.
2
Add sliced shiitake and ginger; simmer 5 minutes.
3
Gently add tofu cubes, reduce heat to low, and simmer 5‑7 minutes until heated through.
4
Season with low‑sodium soy sauce and optional mirin; stir carefully.
5
Serve hot, garnished with sliced green onions.

*Pro Tips

1
Use firm silken tofu to hold shape in broth.
2
Avoid adding sweetened sauces to keep glycemic load low.
3
Serve with a side of non‑starchy vegetables like bok choy.

Why It's Diabetic-Friendly

Tofu provides plant protein and low carbs; kombu broth is low‑glycemic and adds minerals; limiting soy sauce and mirin reduces sodium and sugar, making this dish suitable for blood‑glucose control.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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