Tofu Egg Soup

Name: Tofu Egg Soup
Total time: 15 min
Yield: 4 份量
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

成本 $8, 保存 $12

來源: Recommended by CookPal

15 Min
4 份量
$8

Tofu Egg Soup

成本 $8, 保存 $12

來源: Recommended by CookPal

15 Min
4 份量
$8

食材

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

步驟

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.

營養成分

每份

🔥

120

卡路里

10g
蛋白質
5g
碳水化合物
4g
脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。