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Korean Soft Tofu and Egg Soup

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Total time: 20 minutes

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Serves 2

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5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

5 pcs - Anchovies, dried


1 pc - Kelp, dried


2 cups - Water


1 - Tomato, cut into wedges


1 cup - Green cabbage, cut into bite-sized pieces


1 package - Soft tofu


2 tsp - Garlic, minced


1 tsp - Soy sauce


2 - Eggs


1 - Scallion, chopped


1 tsp - Sesame oil


½ tsp - Sesame seeds

UTENSILS

Small pot, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Add the dried anchovies and kelp to a small pot with 2 cups of water. Bring to a boil and reduce the heat to medium. Cook for 10 minutes. Remove the anchovies and dried kelp.


2. Add the tomato and cabbage to the pot. Bring it to a boil over medium-high heat.


3. Add the soft tofu in big chunks, followed by the garlic and soy sauce. Bring to a boil, then cook for 3 to 4 minutes.


4. Crack the eggs into a bowl and lightly beat them. Drizzle the eggs over the soup.


5. Add the sesame oil, sesame seeds and scallion before turning the heat off.


6. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 482g

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Energy (kcal)

257.1

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Carbs (g)

5.2

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Proteins (g)

25.3

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Fats (g)

5.2

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Fibre (g)

5.0

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