Tofu Egg Soup

Name: Tofu Egg Soup
Total time: 15 min
Yield: 4 Porciones
Ingredients: 1 pot anchovy kelp broth; 🥚 2 eggs; 200g tofu, diced; 🧄 1/2 tbsp minced garlic; 1 tbsp soy sauce; 🧂 1/2 tsp salt; 🧅 1 stalk green onion, sliced

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

15 Min
4 Porciones
$8

Tofu Egg Soup

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

15 Min
4 Porciones
$8

INGREDIENTES

Broth
- 1 pot anchovy kelp broth
Egg
- 🥚 2 eggs
Tofu
- 200g tofu, diced
Seasoning
- 🧄 1/2 tbsp minced garlic
- 1 tbsp soy sauce
- 🧂 1/2 tsp salt
Vegetables
- 🧅 1 stalk green onion, sliced

PASOS

Prepare anchovy and kelp broth by boiling them together.

Beat the eggs and pour them into the boiling broth.

Add minced garlic and soy sauce to the broth.

Add diced tofu and sliced green onion, then simmer briefly.

Taste and adjust seasoning with salt as needed.

NUTRIENTES

Por 1 porción

🔥

120

Calorías

10g
Proteína
5g
Carbohidratos
4g
Grasas

💡 Consejos

Use fresh tofu for better texture.This soup pairs well with steamed rice.You can store leftovers in the fridge for up to 2 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.