Tofu Kimchi Egg Soup

Name: Tofu Kimchi Egg Soup
Total time: 30 min
Yield: 2 份量
Ingredients: 🥚 3 eggs; 🧂 3 pinches of salt; 🧅 1/2 stalk green onion, chopped; 1 cup chopped kimchi; 🧅 1/4 onion, diced; 1/2 tbsp sesame oil; 200g tofu; 3 cups anchovy kelp broth; 1 tbsp soy sauce; 🧂 a pinch of salt; a pinch of pepper

成本 $8, 保存 $12

來源: Recommended by CookPal

30 Min
2 份量
$8

Tofu Kimchi Egg Soup

成本 $8, 保存 $12

來源: Recommended by CookPal

30 Min
2 份量
$8

食材

Main Ingredients
- 🥚 3 eggs
- 🧂 3 pinches of salt
- 🧅 1/2 stalk green onion, chopped
- 1 cup chopped kimchi
- 🧅 1/4 onion, diced
- 1/2 tbsp sesame oil
- 200g tofu
- 3 cups anchovy kelp broth
- 1 tbsp soy sauce
- 🧂 a pinch of salt
- a pinch of pepper

步驟

Whisk 3 eggs with 3 pinches of salt and 1/2 stalk of chopped green onion in a bowl.

In a pot, sauté 1 cup of chopped kimchi and 1/4 diced onion with 1/2 tbsp sesame oil until fragrant.

Add 200g of tofu to the pot and mash it while stirring to mix evenly.

Pour in 3 cups of anchovy kelp broth and bring to a boil.

Season with 1 tbsp soy sauce and adjust the taste with additional salt and pepper if needed.

Slowly pour the whisked eggs evenly around the pot while stirring gently to prevent large clumps.

Let the soup simmer for a few minutes and serve hot.

營養成分

每份

🔥

250

卡路里

15g
蛋白質
10g
碳水化合物
12g
脂肪

💡 小提示

Use fresh kimchi for a tangy flavor.Adjust the broth quantity based on your preferred soup consistency.Serve with rice for a complete meal.

⚠️ 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。