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Tofu Egg Soup

コスト $5, 節約する $10

出典: Recommended by CookPal

  • 20 Min
  • 2 人数
  • $5

材料

  • Main Ingredients

    • 140g tofu
    • 🥚 2 eggs
    • 🥔 60g potato
    • 🧅 1 stalk green onion

  • Soup Base

    • 600ml anchovy stock
    • 1 tbsp fish sauce
    • 🧂 0.5 tbsp soy sauce
    • 🧂 1 tsp salt

  • Seasoning

    • 🧂 1 pinch salt for tofu
    • 🧂 2 pinches salt for eggs
    • a dash of pepper for eggs

手順

1

Prepare ingredients. Peel and slice the potato into thin, flat pieces for easy cooking.

2

In a pot, add the anchovy stock, fish sauce, soy sauce, and salt. Bring to a boil and add the sliced potatoes. Cook for about 5 minutes until the potatoes are tender.

3

Add the tofu and let it simmer until it comes to a gentle boil.

4

Add the green onion and cook for 1 minute.

5

Slowly pour the beaten eggs in a circular motion into the pot. Cover with a lid and let it cook without stirring until the eggs are set.

6

Serve hot and enjoy your Tofu Egg Soup.

栄養素

1人前あたり

🔥

150

カロリー

  • 12g
    タンパク質
  • 10g
    炭水化物
  • 6g
    脂肪

💡 ヒント

For a richer flavor, prepare the anchovy stock in advance by simmering 1.5L water with 1 stalk green onion and 1 large onion for 20-30 minutes.This soup is versatile and can be customized with additional vegetables like zucchini or mushrooms.Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stovetop.

⚠️ 注意事項

このレシピはインスピレーションのためのものであり、使用方法は個人差に応じて調整してください。