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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.


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


Small pot, Bowl, Chopping board, Knife


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.


1 serving = about 482g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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