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Yogurt rich in protein and probiotics, pan-cooked with salty soy sauce.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Pan Yogurt with Soy Sauce (120 g) has 90 calories. That works out to 75 calories per 100 g. It contains 8.6 g of carbs, 5.4 g of protein, 3 g of fat and 0.1 g of fiber. Its 1.1 µg of B12 covers 45% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
90
KCAL / 120G
Carbs
8.6g
· 3% DV
Protein
5.4g
· 11% DV
Fat
3g
· 4% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 26% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 90 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 1.92 g | 10% |
| Trans fat | 0 g | |
| Sodium | 504 mg | 22% |
| Total carbohydrate | 8.6 g | 3% |
| Fiber | 0.1 g | 0% |
| Protein | 5.4 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 90 kcal |
| 2 tablespoon (medium) | 30 g | 23 kcal |
| 1 piece (small) | 60 g | 45 kcal |
| 1 serving (small) | 80 g | 60 kcal |
| 100 g | 100 g | 75 kcal |
| 1 piece (medium) | 100 g | 75 kcal |
| 1 cup (medium) | 150 g | 113 kcal |
| 1 serving (large) | 180 g | 135 kcal |
| 1 piece (large) | 200 g | 150 kcal |
Calculated from 75 calories per 100 g.
Pan yogurt with soy sauce tastes tangy, creamy, and savory, with a salty, umami note from the sauce. Its flavor is milder when you add the soy sauce gradually, so start with a little and adjust before serving.
Keep pan yogurt with soy sauce smooth by heating it gently and stirring continuously; do not let it boil. Bringing the yogurt closer to room temperature before cooking and adding the soy sauce near the end also helps reduce splitting.
Yes, Greek yogurt works for pan yogurt with soy sauce and makes it thicker. If it is too dense to stir, loosen it with a small splash of water before heating, then use low heat so it warms evenly.
Add the soy sauce near the end of cooking pan yogurt with soy sauce, or just after turning off the heat. This limits the time the yogurt is exposed to heat and lets you control the salty flavor as you mix.
Serve pan yogurt with soy sauce alongside plain rice, roasted vegetables, noodles, or grilled foods. Its tangy, salty flavor pairs best with relatively simple sides that do not compete with the soy sauce.
Pan yogurt with soy sauce is best cooked shortly before serving because chilling and reheating can make its texture grainy or separated. If you do have leftovers, refrigerate them promptly in a covered container and reheat gently while stirring.
Pan yogurt with soy sauce is usually served warm, soon after it is heated in the pan. Let it rest briefly before serving so it is not piping hot; it can be eaten cold, but the texture will be firmer.
Heating pan yogurt with soy sauce can reduce its live probiotic cultures, so the cooked dish should not be counted on as a reliable source of live probiotics. For a cool, cultured contrast, add a spoonful of plain yogurt after the dish has cooled.
Yes, you can mix yogurt and soy sauce without heating them, but the result is a cold sauce rather than pan yogurt with soy sauce. Stir the soy sauce in gradually and serve it with vegetables, rice, or grilled foods.
Yes, an unsweetened, thick dairy-free yogurt can be used for pan yogurt with soy sauce, but its texture may change more during heating. Warm it gently and stir constantly; some plant-based yogurts are better served as a cold sauce.
Vitamins
B12
1.08µg · 45% DV
B2
0.22mg · 17% DV
B5
0.54mg · 11% DV
Biotin
3µg · 10% DV
Minerals
Sodium
504mg · 22% DV
Phosphorus
108mg · 15% DV
Calcium
132mg · 13% DV
Iodine
14µg · 9% DV
Potassium ⭐
216mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 90 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pan yogurt with soy sauce is a simple preparation of yogurt warmed in a pan and seasoned with savory, salty soy sauce. It is not a widely established traditional dish; it is better understood as a quick way to turn familiar ingredients into a warm accompaniment. The yogurt’s tanginess balances the soy sauce, while gentle heating can leave it thick and creamy. Serve it alongside vegetables, rice or bread, or use it as a quick savory dip. Stir over low heat to help keep the yogurt smooth. It contributes some protein, though prolonged heating may reduce the live cultures associated with yogurt.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.92g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.