Kinoko-iri sundupu / soondupu jjigae Korean soft tofu stew with mushrooms

A tasty Korean soft tofu stew has made a comeback at our table! My now typical lineup of seasonings to reduce overall sodium -- shoyukoji soy sauce rice malt, shiokoji salted rice malt and (brown) rice vinegar -- works like a charm again here. The strong taste and aroma of dashi stock made of niboshi dried young sardines and konbu kelp is softened to a deeper note by adding the water used to rehydrate dried shiitake, which is one of assorted mushrooms that go into the stew. All in all, this is very satisfying, filling dish.

248 calories (1/2 of recipe); 18.9 g protein; 13.9 g fat; 16.1 g carbohydrate; 10.1 g net carbs; 574 mg sodium; 219 mg cholesterol; 6.0 g fiber

Kyuri to kosai no nanpura-ae / cucumber and cilantro in nam pla dressing

A spicy and refreshing relish-like dish. Let the sugar work for you to reduce the amount of salty nam pla...

1/2 of recipe:
16 calories; 1.0 g protein; 0.1 g fat; 4.1 g carbohydrate; 3.2 g net carbs; 78 mg sodium (with 2/3 tsp nam pla; 116 mg sodium with 1 tsp nam pla); 0 mg cholesterol; 0.9 g fiber

Shiifuudo to daizu moyashi no kankoku mushi / haemul jjim / steamed seafood and soybean sprouts Korean style

This is a seafood dish, but with lots and lots and LOTS of soybean sprouts! Despite the red look, it is quite mild. Enjoy this medley of seafood and soybean sprouts together with distinctive greens in season! 

1/4 of recipe:
206 calories; 27.0 g protein; 3.6 g fat; 14.3 g carbohydrate; 6.4 g net carbs; 363 mg sodium (when using shoyukoji made with 50% reduced-sodium soy sauce); 172 mg cholesterol; 7.9 g fiber

Okura no ponzujoyu-ae, aotogarashi-iri / okra with citrus-flavored soy sauce and green chili pepper

A very easy small side dish. Grated serrano pepper gives a zesty punch!